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Red Curry Stir Fry with Ground Chicken

Prep your tastebuds for a big bowl of juicy ground chicken, bell peppers and snap peas drenched in a coconutty, aromatic curry sauce you'll want to drink!
COOK25 mins
TOTAL25 mins


  • 1 lb. ground chicken , preferably thigh (lean not extra lean)
  • 2 tbs. canola or vegetable oil
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 2 tbs. ginger paste, or 2 inch piece, peeled and minced
  • 3 tbs. red curry paste, I use Thai Kitchen
  • 1 can light coconut milk
  • 1 small bag snap peas , about 1½ cups
  • 1 red bell pepper, sliced into strips
  • chopped fresh basil
  • salt + pepper

for serving

  • 2 cups riced cauliflower , steamed or sautéed


  • Start by heating 2 tbs. canola oil in a wok, dutch oven or deep sauté pan over medium high heat. When hot, add ground chicken and season with salt and pepper. Brown for 2-3 minutes, breaking up with wooden spoon to smaller pieces.
  • Add diced onions and continue to cook until chicken is no longer pink, about 6 minutes total. Then add in minced garlic, ginger paste and red curry paste, stirring to combine. Cook for 2 minutes before adding in coconut milk.
  • Bring sauce to a boil then reduce the heat to a simmer for 10 minutes, stirring occasionally. Taste sauce and season with more salt + pepper as needed.
  • After sauce has simmered for 10 minutes, add bell peppers and snap peas and cook for 3-4 minutes to soften. Serve curry in bowls topped with chopped basil on its own or over rice!