Description
This easy Thai Red Curry recipe combines tender chicken breasts with a rich, flavorful coconut milk curry infused with garlic, ginger, and spicy red curry paste. Served with vibrant bok choy and fresh cilantro over steamed rice, it's a quick and satisfying meal that delivers authentic Thai flavors with minimal effort.
Ingredients
Scale
For the Chicken:
- 3 chicken breasts
- 1 tsp salt & 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 (400 ml)
- 3 bok choy, chopped
- Salt & pepper to taste
- Pinch of red pepper flakes
- 1 lime, juiced
- Handful of cilantro, chopped
For Serving:
- Rice, cooked according to package instructions
Instructions
- Cook the Rice: Prepare the rice separately by following the package instructions until fluffy and set aside.
- Prepare the Chicken: Slice the chicken breasts in half horizontally to create thin cutlets. Season both sides with salt, pepper, and chili powder. Heat coconut oil in a pan over medium heat and cook the chicken cutlets until golden brown and fully cooked, approximately 4-5 minutes per side. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, add minced garlic, minced ginger, and sliced red bell pepper. Sauté for about 3-4 minutes until the vegetables soften and the aromatics become fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and brown sugar. Cook for 1-2 minutes to release the flavors before slowly pouring in the coconut milk, mixing well.
- Simmer with Vegetables: Add the chopped bok choy to the curry mixture. Reduce heat to low and simmer for about 5-7 minutes until the bok choy softens and the curry sauce thickens slightly.
- Season and Serve: Taste the curry and season with salt, pepper, and a pinch of red pepper flakes for additional heat if desired. Stir in the lime juice for brightness. Serve the curry with the cooked chicken, steamed rice, and garnish with fresh chopped cilantro and lime wedges on the side.
Notes
- Adjust the amount of Thai red curry paste based on your preferred spice level.
- Use full-fat coconut milk for a richer and creamier curry.
- Substitute chicken with tofu or shrimp for variation.
- For gluten-free curry paste, check labels or make your own homemade paste.
- Leftover curry can be refrigerated for up to 2 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 serving
- 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
