This meal was a customer favorite at our Paleo meal delivery company, Feed Your Vitality! Our chef loved to make recipes with curry and this was an absolute hit! As an employee, we got a free lunch every day. Let me tell you, when this was on the menu, I knew what I was having for a couple of lunches in a given week!  I hope you enjoy it as much as I do!

Thai Spring Curry

Thai Spring Curry with Chicken

Course Main Course
Servings 4


  • 1 ½ lbs chicken breast cubed
  • 2 Tbsp red curry paste
  • 2 Tbsp fish sauce
  • 2 Tbsp garlic minced
  • 2 Tbsp ginger minced
  • 1 small yellow onion thinly sliced
  • 21 oz coconut milk
  • ½ lb cauliflower chopped
  • ½ lb broccoli chopped
  • ½ lb green beans chopped
  • 1 small red bell pepper thinly sliced
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp crushed red pepper flakes or to taste
  • Cilantro chopped for garnish


  • Marinate chicken in curry paste, fish sauce, garlic and ginger for 2 hours or up to overnight.
  • Heat a large skillet and sear chicken and onions until partially cooked and onions are translucent, about 5 minutes.
  • Add coconut milk, cauliflower, broccoli, green beans, peppers and seasoning. Simmer until heated thoroughly and chicken reaches internal temp of 165°F.
  • Remove from heat, divide among 4 plates and add cilantro for garnish.


This meal freezes well so if you're not making this for the family, prepare for 4 and freeze individual containers for a quick lunch or dinner on other days.
Keyword Anti-Inflammatory, Bell Pepper, Broccoli, Cauliflower, Complete Meal, Entree, Green Beans, Poultry

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