Thai Chicken Curry Recipe

This Thai Chicken Curry is simple to make and packs so much flavor! If you can’t find yellow curry paste at your grocery store, red Thai curry will also work. Spicy dishes like this can help speed up your metabolism. Enjoy!

Serves 1


1 tsp Canola Oil
1 oz Yellow Curry Paste
1 Carrot
1/4 Onion
1/4 medium Red Bell Pepper
1/2 whole Potato
6 oz Skinless Chicken Thighs
4 oz low sodium Chicken Broth
3 oz light Coconut Milk
1 tbsp Cilantro


1. Peel and slice carrots. Chop onion and pepper. Peel and chop potatoes.

2. Heat oil in a pot over medium heat. Add curry paste and stir for 1 minute. Add onion, carrots, and pepper. Stir occasionally until the onion is softened (about 10 minutes).

3. Add potatoes, chicken, coconut milk and broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes.

4. Divide curry among bowls and top with cilantro.

This recipe is designed for Curves Nutrition Program Phases 1 and 2. Please note that if your plan calls for more carbohydrates, your recipe will contain a smaller portion of chicken and more potatoes. For Phase 3, enjoy a larger portion of soup and/or rice with your soup. Calories 418, Fat 15g, Carbs 32g, Fiber 5g, Protein 38g

Opt for brown rice varieties over white rice for a more nutrient-rich meal! For more curry recipes, like our Chicken Curry Chowder with its rich and flavorful cilantro notes, check out the Curves Nourish blog.

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