Easy Thai Red Curry Recipe
This Easy Thai Red Curry recipe delivers a flavorful, aromatic, and comforting meal featuring tender chicken breast, fresh vegetables, and rich coconut milk infused with fragrant Thai red curry paste. Perfectly balanced with a hint of sweetness and spice, this dish is quick to prepare and ideal for a weeknight dinner served over steamed rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Sautéing, Simmering
- Cuisine: Thai
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 1 tbsp coconut oil
- 3 chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 3 garlic cloves, minced
- 1 tbsp minced ginger
- 1 red bell pepper, thinly sliced
- 3 heaping tbsp Thai red curry paste
- 1 tsp brown sugar
- 1 can (400 ml) coconut milk
- 3 bok choy, roughly chopped
- Pinch of red pepper flakes
- Juice of 1 lime
- Handful of fresh cilantro, roughly chopped
- Cooked rice, for serving
Instructions
- Cook the rice: Begin by cooking rice according to package instructions, either in a rice cooker or on the stove, so it is ready by the time your curry is finished.
- Prepare the chicken: Slice each chicken breast in half horizontally to create 6 thin cutlets. Season both sides with salt, pepper, and chili powder.
- Cook chicken: Heat coconut oil in a pan over medium heat. Cook the chicken cutlets for a few minutes on each side until golden brown and fully cooked through. Remove from pan and set aside.
- Prepare vegetables and aromatics: Mince garlic and ginger. Slice the red bell pepper into thin strips and roughly chop the bok choy.
- Sauté aromatics and bell pepper: In the same pan, add additional coconut oil if needed, then sauté the garlic, ginger, and red bell pepper until slightly softened and fragrant.
- Add curry paste and brown sugar: Stir in the Thai red curry paste and brown sugar. Cook for 1-2 minutes to deepen the flavors.
- Add coconut milk and simmer: Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
- Add bok choy: Add the chopped bok choy to the pan. Cook for several minutes until the bok choy softens to your preference.
- Season the curry: Taste and adjust seasoning with salt, pepper, a pinch of red pepper flakes, and the juice of one lime to brighten the dish.
- Serve: Plate the cooked rice, top with sliced chicken, ladle the red curry and vegetables over, garnish with fresh cilantro, and add extra lime wedges or red pepper flakes if desired. Enjoy your easy and delicious Thai red curry!
Notes
- Adjust the amount of Thai red curry paste based on the spice level of your brand and your heat preference.
- For a vegetarian version, substitute chicken with tofu or mixed vegetables.
- Using full-fat coconut milk adds richness, but you can use light coconut milk for a lower calorie option.
- Serve immediately for best flavor and texture; leftovers can be stored in an airtight container for up to 2 days.
- If bok choy is unavailable, substitute with other leafy greens like spinach or kale.
- Use fresh lime juice for a bright and authentic flavor boost.
Nutrition
- Serving Size: 1 cup curry with 1/2 cup rice (approx. 250g)
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 19 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Thai red curry, easy Thai recipe, chicken curry, coconut milk curry, quick dinner, spicy Thai food
Find it online: https://topreci.com/easy-thai-red-curry-recipe/
