Healthy Anti-Inflammatory Coconut Chicken Curry
This Anti-Inflammatory Chicken Curry combines the bold flavors of curry spices with the health benefits of ingredients like garlic and coconut milk. Not only is it a tasty meal that will satisfy your taste buds, but it’s also packed with anti-inflammatory properties, making it a great option for those following a healing diet. Use chicken thighs or chicken breasts to create this wholesome dish packed with protein and healthy fat.
With the weather turning a bit colder (depending on the day here in the south) we have been fighting some viruses here at our home. Multiple sick toddlers is beyond exhausting and I’m always looking for healthy foods to help fight off the illness. I usually love to make a big batch of homemade bone broth but when I’m looking for something hearty and chock-full of anti-inflammatory spices, I turn to this delicious red curry dish!
My first memory of trying Thai food was a delicious red curry filled with chicken, red peppers and bamboo shoots. It was the first time I had ever eaten bamboo and my first experience with authentic Thai food and I was in love! I immediately set out to try and replicate this deliciousness at home and ever since, this Thai-inspired coconut red curry has been a household staple!
Why You’ll Love This Anti-Inflammatory Chicken Curry
- Loaded with Anti-Inflammatory Spices: I’m ALL about anti-inflammatory spices like turmeric (try my Turmeric Latte Recipe)! This curry recipe uses red curry paste, ginger and garlic, all known for their anti-inflammatory benefits. These spices help fight free radicals, which can reduce inflammation in the body.
- Creamy and Delicious: The combination of full-fat coconut milk, and rich curry spices gives this dish an amazing color and irresistible creamy texture. Plus healthy fats increase the absorption of anti-inflammatory spices like turmeric.
- Versatile and Nutritious: Whether you use chicken thighs or skinless chicken breast, this curry pairs well with cauliflower rice for a low-carb option, sweet potatoes for added fiber and vitamins or my favorite, wild rice! Add whichever veggies sound good to you.
- One Pot Simplicity: The biggest selling point of this recipe is it’s literally one pot. I’ve done this in the Instapot or in the crockpot. It could also be cooked on the stovetop. It’s insanely easy and mess-free regardless of how you cook it! I LOVE my Ninja Foodi. I use the pressure cooker to cook the soup and then remove to a covered bowl to cook my rice in the same bowl. SO easy and mess free.
Ingredients
- Yellow Onion
- Garlic
- Ginger
- Lemongrass paste
- Thai red curry paste
- Fish sauce
- Full fat coconut milk
- Honey
- Boneless skinless chicken breasts or thighs
- Tuscan kale
- Red Bell peppers
- Bamboo shoots, chopped in water
- Basil
Supplies
- Crockpot, Instantpot or Large soup pot
- Wooden spoon or spatula
- Measuring spoons
- Knife and cutting board
- Serving bowls
Tips and Tricks for Thai-Inspired Red Curry
- Consider Chicken Cuts: Chicken thighs offer a more flavorful bite and have more zinc and beneficial amino acids than white meat. Chicken breasts are a leaner option, still very high protein and work equally well in this curry recipe. My kids love the fall-apart chunks of white meat so I usually do breasts.
- Curry Paste: Look for red curry paste in the oriental section of your grocery store. You can also make your own red curry paste.
- Lemongrass: Probably the most beneficial way to consume lemongrass is to crush the stalk of lemongrass with the back of a knife to release its oils and then chop to create your own paste. To save time, I purchase a lemongrass paste from my produce section which works great.
- Coconut Milk: Provides the richness and creaminess to the curry. Be sure to use full-fat coconut milk for a truly creamy consistency. You can also harvest your own coconut milk for the least processed option.
- Crockpot versus Instapot: If I remember to whip this up in the morning, I like to use the crockpot to cook on low for 6-8 hours. If I forget until 4PM or so, no worries! I pop this combo in the Instapot for 25 minutes on high pressure and it’s just as delicious!
Step-by-Step Instructions
Step 1: Create Thai Red Curry Sauce
In the bowl of your crockpot or Instantpot, combine the onion, garlic, ginger, lemongrass, curry paste, fish sauce, coconut milk, and honey. Whisk until well combined.
Step 2: Add Meat and Veggies
Next, add 1 pound of chopped raw chicken, sliced bell peppers and bamboo shoots.
Step 3: Cook
Cook in a slow cooker for 8 hours on low or 4-6 on high. If using the Instapot, cook for 25 minutes on high pressure.
Step 4: Add Final Touches
After cooking has finished, add chopped kale and let it sit in the warm, covered pot until wilted/softened.
Step 6: Serve and Garnish
Serve the curry over rice, cauliflower rice or with a side of sweet potatoes. Garnish with fresh basil, fresh cilantro and green onions for extra flavor.
This Anti-Inflammatory Chicken Curry is not only a flavorful dish but also a powerhouse of health benefits. Loaded with anti-inflammatory spices like turmeric ginger and garlic, along with immune-boosting ingredients, it’s a great option for anyone looking to nourish their body with a healing diet. Whether you’re making this for dinner or meal-prepping for the week, it’s sure to become one of your favorite staples.
*** Remember that this recipe is for general information purposes only and not a substitute for professional medical advice diagnosis. Full disclaimer applies.
Want More Ancestral Food Ideas?
- Anti Inflammatory Bone Broth
- Tumeric Golden Milk
- 5 minute Gelatin Gummies with Collagen
- Beginners guide to Raw Milk
Healthy Anti-Inflammatory Coconut Chicken Curry
Description
This Anti-Inflammatory Chicken Curry combines the bold flavors of curry spices with the health benefits of ingredients like garlic and coconut milk. Not only is it a tasty meal that will satisfy your taste buds, but it’s also packed with anti-inflammatory properties, making it a great option for those following a healing diet.
Ingredients
- Yellow Onion, finely chopped
- 6 cloves minced Garlic
- 1 inch fresh Ginger, peeled and grated OR 4 frozen cubes
- 1 Lemongrass stalk, crushed and finely chopped OR 1 TBS paste
- 1/4 cup Thai red curry paste
- 2 TBS Fish sauce
- 2 cans (14 oz) Full fat coconut milk
- 1 and 1/2 TBS local, raw Honey
- 1 pound Boneless skinless chicken breasts or thighs chopped in bite sized pieces
- 2 cups Tuscan kale, roughly chopped, stems removed
- 2 Red Bell peppers, finely sliced
- 1 can Bamboo shoots, chopped in water
- 1/4 cup fresh Basil or cilantro, chopped (for garnish)
- Cooked rice or sweet potatoes for serving
Instructions
- In the bowl of your crockpot or Instantpot, combine the onion, garlic, ginger, lemongrass, curry paste, fish sauce, coconut milk, and honey. Whisk until well combined.
- Next, add 1 pound of chopped raw chicken, sliced bell peppers and bamboo shoots.
- Cook in a slow cooker for 8 hours on low or 4-6 on high. If using the Instapot, cook for 25 minutes on high pressure.
- After cooking has finished, add chopped kale and let it sit in the warm, covered pot until wilted/softened.
- Serve the curry over rice, cauliflower rice or with a side of sweet potatoes. Garnish with fresh basil, fresh cilantro and green onions for extra flavor.
