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Trader Joe’s Thai Style Red Curry Chicken Dinner

This Trader Joe’s Thai Style Red Curry Chicken Dinner is the perfect weeknight meal because it's simple, quick, delicious, and done in under 20 minutes

This Trader Joe’s Thai Style Red Curry Chicken Dinner is my favorite way to elevate Trader Joe’s Thai Style Red Curry Sauce (thanks to my Auntie Bug’s recommendation)! It’s a simple and delicious recipe that makes for an easy weeknight meal that’s so cozy, comforting and flavor packed. It’s also done in just 20 minutes!

How To Make My Trader Joe’s Thai Style Red Curry Chicken Dinner

Here’s a video of how I made my Trader Joe’s Thai Style Red Curry Chicken Dinner! For another delicious dinner idea, check out my Trader Joe’s Cauliflower Gnocchi With Italian Sausage & Pesto recipe.

Ingredients

  • 3 tablespoons coconut oil
  • 1 yellow onion, sliced
  • 1 red bell pepper, sliced
  • Half a head of broccoli, cut into small florets
  • 1 pound chicken tenders
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 bottle Trader Joe’s Thai red curry sauce
  • ¾ cup coconut cream
  • 1 bunch scallions, chopped
  • 1/2 bunch cilantro, roughly chopped
  • Salt and pepper to taste

Step-By-Step Recipe Method

  1. Season the chicken tenders with salt, pepper, garlic powder, and onion powder. In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat. Add in the seasoned chicken tenders and cook for about 3 minutes on each side or until each side begins to brown. Remove the chicken tenders from the pan and set them aside in a bowl. (Note: It’s ok if they aren’t fully cooked because you’re going to finish cooking them in the sauce).
  2. Reduce the heat to medium-low and add in the remaining 1 tablespoon of the coconut oil. Add in the sliced onions and sauté for about 5 minutes (until translucent). Add in the sliced bell peppers and cook for an additional 5 minutes. Then add in the broccoli florets and the coconut cream. Cover and let simmer for another 3 minutes.
  3. Cut the chicken tenders into smaller chunks and add them back into the pan. Pour in the Thai curry sauce and simmer for 10 minutes.
  4. Taste for salt and finish with half of the chopped scallions and cilantro.
  5. Serve over jasmine rice and top with the remainder of the scallions and cilantro. Enjoy!
Print Recipe

What You'll Need:

3 tablespoons coconut oil
1 yellow onion, sliced
1 red bell pepper, sliced
Half a head of broccoli, cut into small florets
1 pound chicken tenders
2 teaspoons garlic powder
2 teaspoons onion powder
1 bottle Trader Joe’s Thai red curry sauce
¾ cup coconut cream
1 bunch scallions, chopped
1/2 bunch cilantro, roughly chopped
Salt and pepper to taste

Steps:

1. Season the chicken tenders with salt, pepper, garlic powder, and onion powder. In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat. Add in the seasoned chicken tenders and cook for about 3 minutes on each side or until each side begins to brown. Remove the chicken tenders from the pan and set them aside in a bowl. (Note: It’s ok if they aren’t fully cooked because you’re going to finish cooking them in the sauce).

2. Reduce the heat to medium-low and add in the remaining 1 tablespoon of the coconut oil. Add in the sliced onions and sauté for about 5 minutes (until translucent). Add in the sliced bell peppers and cook for an additional 5 minutes. Then add in the broccoli florets and the coconut cream. Cover and let simmer for another 3 minutes.

3. Cut the chicken tenders into smaller chunks and add them back into the pan. Pour in the Thai curry sauce and simmer for 10 minutes.

4. Taste for salt and finish with half of the chopped scallions and cilantro.

5. Serve over jasmine rice and top with the remainder of the scallions and cilantro. Enjoy!

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