Description
This Easy Thai Red Curry Recipe is a flavorful, creamy, and spicy dish that combines tender chicken and crisp vegetables in a fragrant coconut milk sauce. Perfect for a quick weeknight dinner, it offers authentic Thai flavors with simple ingredients and straightforward instructions.
Ingredients
Scale
For the Chicken:
- 3 chicken breasts
- 1 tsp salt
- 1 tsp 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:
- Rice (e.g., jasmine or basmati)
Instructions
- Cook the Rice: Prepare the rice separately according to the package instructions, typically rinsing and boiling in water until tender. Keep warm for serving.
- Prepare the Chicken: Slice the chicken breasts horizontally to create thin cutlets. Season both sides with salt, pepper, and chili powder. Heat coconut oil in a skillet over medium-high heat. 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 2-3 minutes until fragrant and the vegetables begin to soften.
- Add Curry Paste and Sugar: Stir in Thai red curry paste and brown sugar. Cook for 1 minute to deepen the flavors, stirring constantly to prevent sticking.
- Simmer with Coconut Milk: Pour in coconut milk and bring to a gentle simmer. Add chopped bok choy and continue to simmer for 5-7 minutes until the vegetables are tender and the sauce has thickened slightly.
- Season and Finish: Season the curry with salt, pepper, red pepper flakes, and freshly squeezed lime juice. Return the cooked chicken to the skillet to reheat briefly, then garnish with chopped cilantro. Serve hot over the cooked rice with lime wedges on the side.
Notes
- Adjust the amount of curry paste for spiciness preference.
- You can substitute chicken with tofu or shrimp for different protein options.
- Freeze leftovers in an airtight container for up to 3 days.
- For extra flavor, add a splash of fish sauce or soy sauce, if desired.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- 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
