Last updated February 1, 2019 by Lisa Richards, CNC

Thai Red Curry Chicken

Red chicken curry

Thai Red Curry Chicken is a colorful dish that combines fresh ingredients and aromatic herbs over a classic mix of spices and mellowed with rich coconut milk. Be sure to serve with the traditional accompaniment, Thai Cucumber Salad, as a refreshing side dish. Made in 30 minutes, Thai Red Curry Chicken is perfect for a weeknight dinner.

This dish is a wonderful example of taking some very simple ingredients – chicken, pepper, and quinoa – and using spices to transform them into an appetizing meal.

As you can see, meal preparation on the Candida diet can be simple but rewarding. There’s no need to use lots of added sugars, gluten, or any other ingredients that could worsen your gut health. Tasty meals are just a few herbs and spices away!

Note that this recipe includes the use of red curry paste. There are lots of great brands to choose from, but I use Thai Kitchen red curry paste. It’s gluten-free, dairy-free, and vegan, and its ingredients are all suitable for the Candida Diet. Lastly, when you slice the chicken breasts you should do it when they are partially frozen, as this makes it much easier to get really thin slices.

4.48 from 17 votes
Red chicken curry
Thai Red Curry Chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 3 servings
Calories: 221 kcal
Author: Lisa Richards, CNC
Ingredients
  • 1 Tbsp. coconut oil
  • ¼ yellow onion, thinly sliced
  • ½ red pepper, cut into matchstick strips
  • ½ yellow pepper, cut into matchstick strips
  • 2-3 Tbsp. red curry paste
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 cups coconut milk
  • ¼ cup basil leaves
  • Cooked quinoa
Instructions
  1. Heat oil in a large skillet over medium heat. Add onion, red and yellow peppers and sauté, stirring frequently, until vegetables begin to soften, about 5 minutes.
  2. Add curry paste to vegetables and cook, stirring to incorporate, for about 1 minute. Add sliced chicken, sauté in mixture for another minute.
  3. Add coconut milk, bring mixture to a boil. Lower heat and simmer until vegetables are tender and chicken is cooked through, about 10 minutes.
  4. Add basil leaves, reserving a few for a garnish. Serve with cooked quinoa and cucumber salad.
Recipe Notes
  1. Thai Kitchen brand red curry paste is gluten free, dairy free, vegan and its ingredients are Candida Diet friendly.

  2. Slice chicken breasts while partially frozen to get paper thin slices.

Curries and stews are excellent options for evening meals on the Candida diet. Our Ultimate Candida Diet program is packed full of gluten-free, sugar-free recipes like this. It contains more than 100 recipes in total, and they’re all perfect for the Candida diet. Find out more here.

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Comments

  1. isabel says:

    hi there. as usual, you’ve got another tantalizing recipe to share, for which I thank you! i must admit though that as a vegetarian, i am often frustrated by the meat-centered main dish recipes. it would really be fabulous if you could suggest a meatless (and candida-appropriate) version as an asterisk. many thanks!

    1. Lisa Richards says:

      Thanks Isabel! This curry (and most other curries) can be very easily adapted by simply leaving out the meat and adding more veggies 🙂 Just take the veggies from the foods to eat list and you can’t really go wrong.

  2. This is a great recipe, i really like it 🙂 I also love coconut oil and curry paste.
    As a vegetarian, I think I will use soy steaks instead of chicken. And some mushrooms probably. Actually, this recipe give us opportunity to experiment with ingredients, rght?

    1. Kim says:

      Mushrooms are a fungus and not on candida diet

    2. Sulie says:

      Soy is off the list as beans are high carb, perhaps Tofu is a suitable replacement

  3. Nicole says:

    Tofu is made of soy, so basically the same as soy steak. Soy can be hard on the digestion tract and cause inflammation. Lots of veggies are the best bet for non meat eaters! I am vegetarian and issues w candida, but my hubby likes meat so we love dishes like these that are versatile for veggies and omnivores alike! Thanks for sharing!

    1. Robbie says:

      You CAN use tofu during the diet as long as it’s non-gmo. But I think adding more vegetables is a safe bet when on the diet maybe once one decides to reintroduce some foods tofu can then be added.

  4. Rebecca says:

    I’m new to the candida diet, and thus far had basically eaten chicken and steamed broccoli, plus a lot of raw celery and raw cucumber. This is a fantastic dish!! I’m so pleased. This is the kind of dish that makes me think I can do this long term, not just the week I was planning. Healthy, delicious. Thanks for sharing!

  5. Katie says:

    What brand of Red Curry Paste do you use? I am sensitive to preservatives in food especially MSG (Monosodium Glutamate) and its many variations.

    1. Lisa Richards says:

      Hi Katie, Thai Kitchen brand red curry paste is gluten free, dairy free, vegan and its ingredients are Candida Diet friendly.

  6. Sara says:

    This is almost identical to the recipe I was already using for Thai red curry! Does anyone know if jasmine rice and bamboo shoots are okay with the candida diet? I see conflicting things online and I’m very new to the diet.

    1. Stephan says:

      As a substitute for rice, you can try the rices cauliflower. My understaning is that cauliflower is ok on the diet. They sell it at Tradee Joes.

  7. Michelle says:

    No Sara, rice is not allowed on the Candida diet.

  8. Tawny says:

    Lisa, I’m so happy to have found your site! Just started dabbling in the recipes – made the chicken pot pie – OMG so delish! Wondering what kind of coconut milk you recommend for this? Canned? Boxed? Thank you!

  9. Mary Lou says:

    I made this with ground chicken but everything else as the recipe called for. It was delicious and as the picture showed, very “saucy”. Might dial back the coconut milk a wee bit next time but so very yummy regardless!

  10. katie p says:

    Do you use canned coconut milk?

    1. Lisa Richards says:

      Yes

  11. Polly says:

    Hey this is an awesome recipe :))) Great chicken curry, thank you for the awesome meal 🙂 I am going to make it again for sure!

  12. Amanda mc Donald says:

    Gorgeous recipe so full of flavour,as I’ve just come off the detox,and I’m not a great green veg person,so delighted to have found your site,it’s been too long with this awful candida,thanks
    Amanda

  13. Yasmine says:

    Coconut milk does contain sugar, 2gr for every 1/3 cup… Is that really ok?

  14. Shea says:

    Do you think I could throw all ingredients into a crock pot and cook it that way? Thanks!

    1. Lisa Richards says:

      Hi Shea, I’m sure it would be OK but it will definitely be better if you follow the recipe 🙂 If you try it, let me know how it goes!

  15. Ulanda Dargis says:

    I didn’t know quinoa was ok on a candida diet! Do you add it to the soup?

  16. Carla says:


    These are my families favorite recipe on here!! We make it about once a week. Only problem is there is never any leftovers!!

  17. Alison says:


    I made this with shrimp (instead of chicken) and okra (my husband loves okra and so I throw it in whenever I make stews or curries). I ate it on top of cauliflower rice sautéed in butter, with onion and jalapeno and basil. Delish!

  18. sam says:

    sorry, silly questions, but is it 221 calories per serving or for the whole dish? I know it sounds too good to be true….but thought i’d ask. Thanks.

    1. Lisa Richards, CNC says:

      Hi Sam, the calorie count is per serving 🙂

  19. sam says:

    ….and ps….I adore this recipe. I am single and make it all the time. I double the recipe so I have a bunch. I freeze a couple portions. These Candida diet recipes on this website have saved me. Especially when I was really struggling. I don’t cook. Not good at it…no real interest….lol…but this site has really made life easy for me….and when you are following the candida diet protocol, that is not easy. 🙂

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