• Marissa Mekelburg Functional Medicine Dietitian

Thai Inspired Chicken & Vegetables

I love recipes that are flexible, quick to make and allow me to load up on the vegetables and this recipe fits the bill!


1 cup full fat coconut milk from a can (organic if possible, no gums)

1 cup chicken broth (organic if possible)

2 Tbsp. Thai red curry paste

2 Tbsp. coconut aminos (or may use tamari or soy sauce)

1/2 tsp. ground ginger

1/4 tsp. ground yellow spicy curry powder (I used Spice Islands brands)

2 tsp. dehydrated garlic (to taste, may sub whole garlic cloves)

1 lb. chicken breast, cubed

1 small onion, chopped

3 - 4 cups vegetables of your choice. (I used a frozen stir fry vegetable mix that was a blend of sugar snap peas, carrots, red pepper, water chestnuts, baby cob corn and mushrooms along with freshly steamed broccoli. Feel free to experiment with vegetables that you like!)


In a large frying pan or wok, cook the cubed chicken and onions until chicken is cooked through and onions are soft. Then add the coconut milk, chicken broth, curry paste, coconut aminos, ginger, curry powder and garlic.

Depending upon the vegetables you use, you may choose to steam them ahead of time and then add to the sauce/chicken mixture or add them and let them cook in the sauce mixture by turning the sauce down to a simmer until vegetables are to your desired tenderness.

Serve with rice, rice noodles, or cauliflower rice. Enjoy!

Could make vegetarian by substituting the chicken for tofu or chickpeas.

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