Description
This Easy Thai Red Curry recipe features tender chicken breasts cooked in a fragrant, spicy coconut milk curry with garlic, ginger, red bell pepper, and bok choy. Served over rice and garnished with fresh lime juice and cilantro, it’s a simple and flavorful dinner perfect for weeknights.
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 (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 separately according to package instructions)
Instructions
- Cook the Rice: Prepare rice separately according to package instructions to ensure it is fluffy and ready when the curry is done.
- 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-high heat and cook chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
- Sauté Aromatics: In the same pan, add minced garlic, minced ginger, and sliced red bell pepper. Sauté over medium heat until softened and fragrant, about 3-4 minutes.
- Add Curry Paste: Stir in the Thai red curry paste and brown sugar. Cook briefly for 1-2 minutes to release the flavors before adding the coconut milk.
- Simmer with Vegetables: Pour in the coconut milk and add the chopped bok choy. Bring to a gentle simmer and cook until the bok choy is tender, about 5-7 minutes.
- Season and Serve: Season the curry with salt, pepper, and a pinch of red pepper flakes. Stir in the lime juice. Serve the curry alongside the cooked chicken over rice. Garnish with chopped cilantro and lime wedges for extra zest and freshness.
Notes
- Adjust the amount of red curry paste to suit your preferred spice level, starting with less and adding more as you go.
- Use chicken thighs instead of breasts for a juicier, more flavorful dish.
- For a vegetarian version, substitute chicken with firm tofu or chickpeas.
- To keep it gluten free, verify that the curry paste used does not contain any gluten ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with jasmine rice or sticky rice for a traditional Thai experience.
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
