High Protein Red Curry with Chicken
Elevate your weeknight dinners with this High Protein Red Curry with Chicken, a nutritious and flavor-packed dish that's perfect for anyone looking to combine bold Thai-inspired flavors with a protein-rich meal. Featuring tender pieces of boneless chicken breast simmered in a creamy, aromatic sauce made with Thai red curry paste, low-fat coconut milk, and a hint of lime, this hearty curry is complemented by colorful, nutrient-dense vegetables like red bell peppers, broccoli, and spinach. A drizzle of fish sauce adds a savory depth, while fresh cilantro provides a burst of freshness. Served over a bed of fluffy quinoa, this gluten-free meal is not only high in protein but also a wholesome and satisfying way to enjoy a taste of Thailand at home. Ready in just 50 minutes, it’s an ideal recipe for busy weeknights or meal prep days.
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Recipe Information
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
Instructions
Start by cutting the chicken breast into bite-sized pieces.
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.
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.
Stir in the Thai red curry paste and cook for another 1-2 minutes, allowing the flavors to develop.
Pour in the low-fat coconut milk and chicken broth, stirring to combine with the curry paste.
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.
Allow the curry to simmer for 10-12 minutes, or until the vegetables are tender.
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.
Serve the red curry chicken over a bed of cooked quinoa.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4179 mg | 182% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 19.9 g | ||
| Protein | 193.2 g | 386% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 480 mg | 37% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3749 mg | 80% | |
*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.
