Description
This Easy Thai Red Curry Recipe offers a flavorful and creamy coconut-based curry with tender chicken and fresh vegetables, perfect for a quick and satisfying meal that captures the authentic taste of Thai cuisine.
Ingredients
Scale
For the Chicken:
- 3 chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tbsp coconut oil
For the Curry:
- 3 garlic cloves, minced
- 1 tbsp minced ginger
- 1 red bell pepper, sliced
- 3 heaping tbsp Thai red curry paste
- 1 tsp brown sugar
- 1 can coconut milk (400ml)
- 3 bok choy, chopped
- Salt & pepper to taste
- Pinch of red pepper flakes
- 1 lime, juiced
- Handful of cilantro, chopped
For Serving:
- Cooked rice
Instructions
- Cook the Rice: Prepare rice separately according to the package instructions so it’s ready to serve once the curry is prepared.
- Prepare the Chicken: Slice the chicken breasts horizontally to create thin cutlets. Season them evenly with salt, pepper, and chili powder. Heat coconut oil in a large skillet over medium-high heat, then cook the chicken until golden brown and cooked through, about 3-4 minutes per side. Remove from pan and set aside.
- Sauté Aromatics: In the same skillet, add minced garlic, ginger, and sliced red bell pepper. Sauté for about 2-3 minutes until fragrant and vegetables are softened.
- Add Curry Paste: Stir in Thai red curry paste and brown sugar, cooking for 1 minute to release flavors. Pour in coconut milk and stir to combine, bringing to a gentle simmer.
- Simmer with Vegetables: Add chopped bok choy, and simmer the curry for about 5-7 minutes until vegetables are tender and flavors meld together.
- Season and Serve: Stir in lime juice, season with salt, pepper, and red pepper flakes to taste. Slice the cooked chicken and add to the curry if desired, or serve alongside. Garnish with chopped cilantro. Serve hot over steamed rice with lime wedges on the side.
Notes
- Adjust the amount of red curry paste to control spice level.
- If you prefer a thicker curry, simmer a few extra minutes to reduce the sauce.
- Feel free to add other vegetables like snow peas or carrots for variety.
- For extra protein, add shrimp or tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 20 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
