Description
This Easy Thai Red Curry recipe combines tender chicken breasts with fragrant garlic, ginger, and red curry paste simmered in creamy coconut milk. Brightened with fresh bok choy, lime juice, and cilantro, this flavorful dish is served over rice for a delightful and satisfying meal perfect for a quick weeknight dinner.
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 (400ml)
- 3 bok choy, chopped
- Salt & pepper to taste
- Pinch of red pepper flakes
- 1 lime, juiced
- Handful of cilantro, chopped
For Serving:
- Rice
Instructions
- Cook the Rice: If serving with rice, cook it separately according to package instructions until fluffy and set aside.
- Prepare the Chicken: Slice the chicken breasts in half horizontally to create thin cutlets. Season evenly with salt, pepper, and chili powder. Heat coconut oil in a pan over medium heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from pan and set aside.
- Sauté Aromatics: In the same pan, add the minced garlic, ginger, and sliced red bell pepper. Sauté for about 3-4 minutes until fragrant and softened, stirring frequently to prevent burning.
- Add Curry Paste: Stir in the Thai red curry paste and brown sugar into the aromatics. Cook for 1-2 minutes to toast the paste and develop the flavors.
- Add Coconut Milk and Simmer: Pour in the coconut milk and bring to a gentle simmer. Add the chopped bok choy and cook for about 5-7 minutes until the vegetables are tender but still crisp.
- Season and Finish: Season the curry with salt, pepper, and a pinch of red pepper flakes to taste. Stir in the freshly squeezed lime juice for brightness. Return the cooked chicken to the pan to warm through briefly.
- Serve: Serve the curry over cooked rice, garnished with chopped cilantro and extra lime wedges on the side for squeezing.
Notes
- Adjust the amount of Thai red curry paste based on your preferred spice level for a milder or hotter curry.
- Use full-fat coconut milk for a creamier curry or light coconut milk for a lower-calorie option.
- For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable oil instead of coconut oil.
- If bok choy is unavailable, substitute with baby spinach or kale.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
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
