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Thai Red Curry Skillet

Thai Red Curry Skillet

I love Thai food. The aromas of garlic, lime, ginger, curry paste and coconut are almost intoxicating for me.

This dish is no exception. The blend of flavors wake up my taste buds but are calming at the same time. How is that possible to have both extremes? Maybe I'm the only one that feels that way. Does any food make you feel like that?

This curry has a bit of spice but isn't killer hot. Decrease the curry paste if you like your food more mild or increase it if you love it super spicy. You can play around with the vegetables too, just use vegetables that take about the same amount of time to cook.

I ate mine straight from the skillet but it would be good on top of Miracle rice, cauliflower rice or real rice if you aren't concerned with carbs.

Thai Red Curry Skillet 8.8 net carbs per serving with flax tempeh. 7.45 net carbs with chicken. 1 (8 oz.) package organic flax tempeh or 8 ounces boneless-skinless chicken breast halves, cubed (I used Lightlife brand) 3 cups broccoli florets 3 cups cubed cabbage 1 tbsp. coconut oil or butter 1/4 cup chopped onion 1 clove garlic, minced 1-1/2 tbsp. red curry paste*(I use this brand) 2/3 cup full fat canned coconut milk (I use this brand) 2 tsp. lime juice 1 tsp. grated ginger root 3/4 tsp. erythritol (optional) 2 tbsp. chopped cilantro (optional) 1. Place about 2 inches of water in the bottom of a large saucepan. Add cubed tempeh (if using) and bring to a boil, cover; reduce heat and cook 15 minutes. Add broccoli and cabbage, cover and cook 5 minutes or until vegetables are crisp-tender; drain and set aside. If using chicken, add 2 inches water to bottom of large saucepan, Add broccoli and cabbage, cover, bring to a boil; reduce heat and cook 5 minutes or until vegetables are crisp-tender. Drain and set aside. 2. Meanwhile, in a large skillet over medium heat, melt coconut oil or butter. Add chicken (if using) and onion and cook 5 minutes or until translucent. Add garlic and cook 30 seconds. Stir in curry paste, coconut milk, ginger, sweetener (if using) and salt. Bring to a boil, reduce to a simmer and cook 5 minutes or until mixture thickens slightly (and chicken is cooked through). Stir in vegetable mixture; cook and stir 3 minutes or until vegetables are heated through. Stir in lime juice and cilantro. If sauce is too thick, stir in a tablespoon or so of the vegetable cooking water. Adjust seasonings. May be served over Miracle rice or cooked rice if you aren't watching carbs. 3. *Decrease curry paste to 1 tablespoon if you like mild spice in your food. Servings: 4 Nutrition Facts Serving size: 1/4 of a recipe (8.1 ounces). Nutrition information calculated from recipe ingredients. Optional ingredients are not included in the nutritional analysis. Amount Per Serving Calories 197.77 Total Fat 10.81g Saturated Fat 7.32g Cholesterol 36.29mg Sodium 311.56mg Potassium 519.01mg Total Carbohydrates 10.32g Fiber 1.87g Sugar 3.66g Protein 15.36g

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