This could easily be my favorite thing I’ve ever made. It’s simple. It’s spicy. It’s scrumptious. It’s so good I made it twice in three days, no lie. There are 4 key components to this delicious meal tower: rice (cauliflower or jasmine), peanut slaw, marinated cucumbers and spicy pan-seared chicken.

It may look like a lot of steps- it’s not. It might look like a lot of ingredients- it isn’t. It’s just a magical combo of hot/cold, spicy/sweet, fluffy/crunchy that could make you believe that it was made of unicorn tears and mermaid serenades. Try it tonight- your hungry friends will love you more. Eat the leftovers in the same fashion or try tossing them into a salad with more peanut sauce!

Why I love this recipe!

This dish is a dream! The combo of bold flavors and textures is what truly sets it apart. You’ve got the spicy pan-seared chicken that kicks things off with heat, while the cool marinated cucumbers balance it out perfectly. And then there’s the peanut sauce—rich, creamy, and nutty, bringing everything together in the absolute best way. It’s like having your own little Thai restaurant experience right in your kitchen. You get that fresh, authentic Thai vibe, but with the comfort of being at home.

Looking for more curry recipes? Try my Coconut Red Curry Salmon, Red Curry Stir Fry With Ground Chicken, and Coconut Red Curry Chicken Meatballs.

Ingredients you’ll need:

2 boneless, skinless organic chicken breasts
1/2 cup liquid aminos, coconut aminos or soy sauce
4 tsp. Sriracha
2 coves garlic, minced
2 cups riced cauliflower
2 cups broccoli slaw
1 English or hothouse cucumber
3/4 cup vinegar (I used apple cider vinegar)
olive oil for sautéing

peanut sauce

1 cup light coconut milk
1/3 cup unsweetened peanut butter
2 tbs. red curry paste

How to make Spicy Thai Red Curry Chicken:

Mince your garlic and place it into a plastic bag or Stasher bag. Trim fat from your chicken and then dice it into even pieces. Add the chicken breast into the bag along with the liquid aminos and sriracha. Shake the bag to allow everything to mix. Place the bag in the refrigerator for at least 10 minutes.
Meanwhile, prepare the peanut sauce by whisking all the ingredients together in a liquid measuring cup with a spout. Pour half of the peanut sauce over the broccoli slaw in a medium bowl, tossing to coat.
In a medium skillet, heat 1 tablespoon of olive oil, then add the riced cauliflower. Season with salt and pepper. Let it cook for 4-5 minutes without browning, then remove from the pan. Carefully wipe out any remaining rice with a paper towel, as you’ll use the same pan to sauté the chicken.
Peel and slice your cucumber thinly. Place the slices into a small bowl and cover with vinegar. Season with salt and pepper.
For the chicken: Remove the marinated chicken from the refrigerator and let it sit for 5 minutes before cooking. Heat 1 tablespoon of olive oil over medium heat in the same pan that you cooked the cauliflower rice in. Add the chicken pieces carefully using tongs. If necessary, work in batches to ensure the chicken is in one layer. Cook for 2-3 minutes on each side, then remove from the pan.
To assemble the towers: Start by layering the cauliflower rice as the base. If using, add avocado, then top with the peanut broccoli slaw, followed by the vinegar cucumbers, and finally, the chicken. Drizzle with more peanut sauce, then devour!

Savvy tips!

If you don’t have liquid aminos, you can easily substitute soy sauce or coconut aminos. Both will add that yummy umami flavor we’re looking for!
You can use full-fat coconut milk for an extra creamy sauce if you prefer. I’ve kept it light with light coconut milk for a healthier option, but it’s totally up to you!
The marinated cucumbers can be made ahead of time and stored in an airtight container in the fridge. They get better with time, so feel free to prep them a day in advance.
If you want to add more authentic Thai ingredients, you could also include kaffir lime leaves or bamboo shoots in the dish. These would add some fresh flavors and a touch of authenticity.

FAQs

Yes! Chicken thighs would work wonderfully in this recipe. They’ll add a bit more richness and tenderness due to their higher fat content, giving you tender chicken that’s perfect for this thai cuisine dish. Just make sure to adjust the cooking time slightly, as thighs may take a little longer to cook through.

No worries! You can easily substitute liquid aminos with soy sauce or even coconut aminos. Both will add that yummy salty flavor we’re looking for. If you want an even more authentic Thai recipe, you can also try adding a splash of fish sauce for that deep, savory umami note.

The heat comes from the sriracha in the chicken marinade and the thai red curry paste in the peanut sauce. If you’re sensitive to spice, you can adjust the amount of sriracha or red curry paste to your liking. If you like more spice, you can also add red pepper flakes or cayenne pepper for more heat. Start with less and taste as you go— you can always add more heat but can’t take it away once it’s in!

If you prefer something more traditional, jasmine rice works great in this recipe! You can also use brown rice, white rice or even quinoa for a different texture. If you’re sticking to low-carb or gluten-free, riced cauliflower is an excellent option, but feel free to swap as desired.

Of course! Feel free to toss in bell peppers, snap peas, yellow onion or green beans for added crunch and color. You can also add sweet potato for a hearty option.

This spicy Thai red curry chicken recipe is as simple as it is delicious. With spicy, pan-seared chicken, creamy peanut sauce, crunchy veggies, and a base of cauliflower rice, it comes together to create the perfect dish. It’s a complete meal that’ll make you feel like you’re enjoying authentic Thai food right at home, no need to visit a restaurant!

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