Description
This Easy Thai Red Curry Recipe delivers a rich and flavorful dish featuring tender chicken breasts simmered in a creamy coconut milk curry infused with aromatic garlic, ginger, and red bell pepper. Balanced with the vibrant heat of Thai red curry paste and a hint of lime juice, this curry is served perfectly over rice and garnished with fresh cilantro for a satisfying main course.
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 (cooked according to package instructions)
Instructions
- Cook the Rice: Prepare the rice separately according to the package instructions so it is ready to serve alongside the curry.
- Prepare the Chicken: Slice the chicken breasts in half horizontally to create thin cutlets. Season them evenly with salt, pepper, and chili powder.
- Cook the Chicken: Heat coconut oil in a pan over medium-high heat. Add the seasoned chicken cutlets and cook until they are golden on both sides and fully cooked through, about 4-5 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. Cook for 3-4 minutes until softened and fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and brown sugar. Cook for 1-2 minutes, allowing the aromatics and curry paste to meld and become aromatic.
- Add Coconut Milk: Pour in the coconut milk, stirring well to combine all the ingredients into a creamy sauce.
- Simmer with Vegetables: Add the chopped bok choy to the pan. Reduce the heat to low and simmer for about 5-7 minutes until the bok choy is tender and the sauce has slightly thickened.
- Season and Finish: Adjust seasoning by adding salt, pepper, and a pinch of red pepper flakes according to taste. Stir in the lime juice for brightness.
- Serve: Plate the cooked rice, top with the chicken cutlets, pour over the red curry with vegetables, and garnish with fresh chopped cilantro and extra lime wedges if desired.
Notes
- Adjust the amount of Thai red curry paste depending on your preferred spice level.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth if needed.
- Use full-fat coconut milk for the creamiest texture; light coconut milk will result in a thinner curry.
- Serve with jasmine or basmati rice for authentic flavor.
- If bok choy is unavailable, substitute with spinach or kale.
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
