Description
This Easy Thai Red Curry Recipe features tender chicken breasts cooked in a fragrant and spicy coconut milk-based curry with bok choy and red bell peppers. Enhanced with garlic, ginger, and authentic Thai red curry paste, this dish is perfectly balanced with a touch of brown sugar and lime juice for freshness. Served alongside rice, it’s a quick and flavorful weeknight dinner inspired by traditional Thai flavors.
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 (quantity according to preference, typically 1 cup uncooked rice for 4 servings)
Instructions
- Cook the Rice: Rinse your rice and cook it separately according to the package instructions to serve alongside the curry.
- Prepare the Chicken: Slice each chicken breast 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 through, about 5-7 minutes per side. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, add the minced garlic, minced ginger, and sliced red bell pepper. Sauté for about 3-4 minutes until the garlic is fragrant and the pepper starts to soften.
- Add Curry Paste: Stir in the Thai red curry paste and brown sugar. Cook for an additional 1-2 minutes to release the flavors.
- Simmer with Vegetables: Pour in the coconut milk and bring to a gentle simmer. Add the chopped bok choy and cook until the vegetables are tender, about 5-7 minutes.
- Season and Serve: Season the curry with additional salt, pepper, and a pinch of red pepper flakes to taste. Stir in the lime juice for brightness. Serve the curry with the cooked chicken, steamed rice, and garnish with fresh chopped cilantro and extra lime wedges on the side.
Notes
- Adjust the amount of Thai red curry paste based on your preferred spice level; add less for milder heat or more for extra spice.
- If bok choy is unavailable, substitute with spinach, kale, or other leafy greens.
- For a vegetarian or vegan version, replace chicken with tofu or chickpeas and use vegetable oil instead of coconut oil.
- Use full-fat coconut milk for a richer curry or light coconut milk for a lower-fat option.
- Serve with jasmine or basmati rice for authentic flavor pairing.
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
