We are back with another product highlight, and this month, it’s all about our Red Thai Curry Chicken meal. 

We already had a couple of red Thai-inspired meals on the menu, but we wanted to create something that really leaned into those bold, savory-sweet Thai flavors and have a dish that puts them front and center in the best way.

Before we get too deep into how this meal comes together, let’s talk about a word you’ll hear a few times: aromatics. If you’ve ever watched a cooking video or read a recipe blog, you’ve probably seen the term tossed around—but what does it actually mean? 

In cooking, aromatics are herbs, vegetables, or spices that form the base of a dish—both in terms of flavor and smell. They add layers of flavor to your dish, and while they’re not necessarily the main ingredient, they do a lot of the heavy lifting when it comes to taste. In Thai cooking—like the curry we’re talking about here—you’ll find ingredients like garlic, ginger, and lemongrass doing a lot of that foundational work.

Okay, back to the curry. 

The core of this dish is Thai red curry paste. It’s essentially a concentrated blend of aromatics and mild red chilies. This type of curry is known for being flavorful and complex without the spice. We take that paste and mix it with coconut milk, which smooths out the sauce and brings a creamy, slightly sweet balance to the sauce. That combination becomes the heart of this meal. 

Now, curry might sound like one of those meals that’s hard to pull off, but it’s actually pretty approachable. Once you have that sauce, everything else comes together in a simple, step-by-step way. Here’s how you will put it together: 

You’ll start by cooking thin strips of chicken until they’re golden, getting that bit of color on the chicken helps build flavor from the start. In the same pan, sauté garlic and ginger (yep, more aromatics) in coconut oil. Once those are fragrant, toss in the vegetables. We decided to keep it simple with zucchini, bell peppers, and snow peas. They cook quickly, stay a little crisp, and work really well with the richness of the sauce. 

From there, we return the chicken to the pan, pour in the curry sauce, and let everything simmer. A splash of water helps loosen the sauce a bit, but you can decide how much you’d like to add based on the consistency you’d like–just keep in mind, the curry will thicken as it simmers. 

Once the vegetables are tender and the chicken is fully cooked, it’s ready to go. You can serve it over the jasmine rice that’s already cooked, which soaks up all that flavor and rounds out the meal nicely.
It’s a straightforward dish, but it really delivers. Whether you’re familiar with Thai food or trying it for the first time, this is an approachable way to dive into those flavors. So if you’re looking to switch up your dinner routine or try something new, this is a great meal to check out. Look for it on our June 2nd menu—we think you’re going to love it.