High Protein Red Curry with Chicken

Unleash bold, vibrant flavors with this High Protein Red Curry with Chicken—a wholesome, protein-packed twist on a Thai classic. Tender chicken breast is simmered in a fragrant, velvety sauce made with Thai red curry paste, low-fat coconut milk, and a splash of chicken broth for richness without added guilt. Packed with nutrient-dense vegetables like red bell peppers, broccoli, and spinach, this recipe stays light yet incredibly satisfying. Served over fluffy quinoa, it’s an excellent source of complete protein, perfect for post-workout meals or a balanced weeknight dinner. With aromatics like garlic, ginger, and a touch of fresh lime juice, every bite is bursting with zesty, comforting warmth. Ready in just under an hour, this one-pan dish is a perfect blend of convenience and gourmet flavor. Garnish with fresh cilantro for an extra pop of freshness and enjoy restaurant-quality red curry at home!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 2 tbsp coconut oil
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz) low-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 2 cups spinach leaves
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp fish sauce
• 1 lime, juiced
• 1 cup fresh cilantro, chopped
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 cups quinoa, cooked

Directions

Step 1

Start by cutting the chicken breast into bite-sized pieces.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger, and sauté until fragrant, about 1 minute.

Step 4

Stir in the Thai red curry paste and cook for another 1-2 minutes, allowing the flavors to develop.

Step 5

Pour in the low-fat coconut milk and chicken broth, stirring to combine with the curry paste.

Step 6

Bring the mixture to a gentle simmer, then add the sliced red bell pepper, broccoli florets, and chicken. Stir well to coat everything in the curry sauce.

Step 7

Allow the curry to simmer for 10-12 minutes, or until the vegetables are tender.

Step 8

Stir in the spinach leaves, fish sauce, lime juice, salt, and black pepper. Cook for an additional 2-3 minutes, until the spinach is wilted.

Step 9

Serve the red curry chicken over a bed of cooked quinoa.

Step 10

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(2207.0g)

Amount per serving	% Daily Value*
Calories	2151.1

Total Fat 65.0g	0%
Saturated Fat 30.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 4179.4mg	0%
Total Carbohydrate 205.9g	0%
Dietary Fiber 39.1g	0%
Total Sugars 19.9g
Protein 193.2g	0%

Vitamin D 22.7IU	0%
Calcium 480.4mg	0%
Iron 25.8mg	0%
Potassium 3748.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 35.4%

Carbs: 37.8%