Anti-Inflammatory Asian Dairy-Free Gluten-Free Poultry Paleo Spicy

Thai Curry Chicken Entree

Warm, bold, and packed with flavor—our Thai Curry Chicken features tender, juicy chicken smothered in our house-made Thai curry sauce. Made with a vibrant blend of ginger, red curry paste, lime juice, chili paste, jalapeño, coconut milk, and coconut aminos, this dish delivers the perfect balance of spice, richness, and depth.

It’s gluten-free, dairy-free, paleo-friendly, and made with clean ingredients like avocado oil and olive oil—no seed oils, ever.

Pair it with your favorite sides to build a satisfying, nourishing meal, and subscribe to keep this crave-worthy entrée in your weekly rotation.

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All Ingredients

Contains: Shrimp

chicken breast, lemon zest, thyme, parsley, red curry paste (garlic, dried red chili, lemongrass, shallot, salt, galangal, shrimp paste, kaffir lime peel, pepper), lime juice, chili paste (chili, salt, acetic acid, potassium sorbate, sodium bisulfate, xanthan gum), jalapeno, coconut sugar, coconut milk (coconut milk, coconut extract, water, citric acid, sodium metabisulfite), coconut aminos, olive oil, green onion, avocado oil, salt, black pepper.

How to Prepare

Microwave

Vent the film on your TMC tray. Microwave for 45 seconds and then check if chicken is at desired temperature. Reheat in 15-second intervals until desired temperature is reached. See sauce guide for Thai curry sauce directions. Enjoy!

Stove

Heat non-stick pan on med-high heat and add a small amount of fat of choice. Sear protein for approx. 1-2 minutes per side or until warmed through. See sauce guide for Thai curry sauce directions. Enjoy!

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