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Thai Chicken Curry

Since there is no potato or starchy stuff, this is a good diet meal. Serve with 1/2 cup of rice and enjoy.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Asian
Servings: 8 People


  • dutch oven


  • 1.5 lbs chicken breast cut into 1-2 inch square pieces
  • 2-3 tbsp May Ploy yellow Thai curry
  • 2 tbsp sliced fresh ginger
  • 2 inch red bell peppers clean out seeds and white parts chop into 1pieces
  • 5 cloves garlic chopped
  • 1/2 large red onion coarsely chopped
  • 1 can chicken broth
  • 1 can tomato sauce without seasoning
  • 1 can coconut milk
  • 2 cups dried pineapple or 1 can pineapple any kind works
  • 2 red bell peppers
  • 1 medium chayote pealed and cut up
  • 1 cup baby carrots
  • 1 cup frozen peas
  • 1/2 cup Ghee


  • Melt Ghee in dutch oven and then add chicken (chicken should be seasoned with salt and some pepper). After chicken is browned, remove and save on a plate. Add more Ghee and saute onions and then ginger until onions are translucent. Add chicken stock asneeded.Add carrots, cook for 1 minute then add Curry. Saute for 2 minutes then add coconut and tomato sauce.Check taste and add dried pineapple to taste. Add bell peppers, chayote and chicken. Cook for 3 minutes then add peas.Simmer for 10 minutes and enjoy.