Are you craving a dish that’s bursting with flavor but can be whipped up in no time? Easy Thai Red Curry is the perfect answer! This comforting and delicious curry is customizable based on your spice tolerance and can easily accommodate various ingredients to suit your preferences. It’s great for busy weeknights or whenever you need a little comfort in a bowl.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 480
Protein: 30 grams
Carbohydrates: 40 grams
Fat: 25 grams
Fiber: 5 grams
Sugar: 5 grams
Sodium: 800 mg
Why Make Easy Thai Red Curry
Not only is Easy Thai Red Curry a scrumptious dish, but it’s also packed with essential nutrients. With chicken, fresh vegetables, and coconut milk, it provides a good balance of protein, vitamins, and healthy fats. Plus, it can be tailored to suit your dietary preferences by swapping the chicken for tofu or a medley of your favorite veggies. Cooking this dish is an excellent way to explore the delicious world of Thai cuisine without the need for special skills or ingredients.
How to Make Easy Thai Red Curry Step by Step
Ingredients
- 1 tbsp coconut oil
- 3 chicken breasts
- 1 tsp salt & pepper
- 1 tsp chili powder
- 3 garlic cloves
- 1 tbsp minced ginger
- 1 red bell pepper
- 3 heaping tbsp Thai red curry paste (please taste test and adjust the amount based on your curry paste’s spice level, as different brands vary)
- 1 tsp brown sugar
- 1 can coconut milk (400ml)
- 3 bok choy
- Salt & pepper to taste
- Pinch red pepper flakes
- Juice of 1 lime
- Handful cilantro
- Rice (for serving)
Directions
If you are serving with rice, start by cooking it in a rice cooker or on the stove according to package instructions. Meanwhile, prep your chicken by slicing the chicken breasts in half to make 6 thin cutlets. Season with salt, pepper, and chili powder. Cook the chicken in a pan over medium heat with coconut oil for a few minutes on each side until golden and cooked through. Remove from the pan and set aside.
Mince your garlic and ginger, slice the bell pepper into thin strips, and roughly chop the bok choy. Add garlic, ginger, and red pepper to the same pan you cooked the chicken in. Add more coconut oil if needed, and sauté until slightly softened. Next, add the red curry paste and brown sugar. Cook this mixture for 1-2 minutes before adding the coconut milk and stirring.
Bring the curry to a simmer, then add the bok choy. Let it cook for another few minutes until the bok choy has softened to your liking. Season with salt, pepper to taste, a pinch of red pepper flakes, and the juice of a whole lime. Serve topped with sliced chicken, the curry sauce, fresh cilantro, and extra lime, alongside rice for a hearty meal.
How to Serve Easy Thai Red Curry
This Easy Thai Red Curry pairs wonderfully with jasmine rice or your favorite type of rice. You might also consider serving it with a light cucumber salad for a refreshing contrast. For an extra pop of flavor, drizzle some extra lime juice over your dish or serve it with a side of spicy chili sauce.
How to Store Easy Thai Red Curry
To store your Easy Thai Red Curry, allow it to cool completely before transferring it to an airtight container. It can be kept in the fridge for up to three days. When reheating, simply warm it on the stovetop over medium heat until heated through. If you’ve made a larger batch and need to store it longer, this curry freezes well for up to three months. Just thaw in the fridge before reheating.
Expert Tips for Cooking Easy Thai Red Curry
- Adjust the amount of red curry paste according to your heat preference for a milder or spicier dish.
- For an extra layer of flavor, consider adding a tablespoon of fish sauce or soy sauce.
- Use fresh vegetables like snap peas or green beans for added crunch and color.
- Don’t skip the lime juice; it brightens the dish and balances the richness of the coconut milk.
- Always taste and adjust the seasoning before serving to ensure a perfect flavor profile.
Delicious Variations of Easy Thai Red Curry
- Spicy Variation: Increase the amount of red curry paste or add sliced fresh chilies for an extra kick.
- Herbaceous Twist: Incorporate fresh basil or mint for a burst of freshness.
- Vegetarian Delight: Swap out chicken for chickpeas and toss in more vegetables, such as carrots or zucchini, for a hearty vegetarian option.
Conclusion
If you’re looking to adventure into Thai cooking or simply want an easy yet flavorful meal, Easy Thai Red Curry is the dish for you! Its depth of flavor and flexibility make it a wonderful addition to your weeknight dinner rotation. So gather your ingredients and give this delightful recipe a try—you won’t be disappointed!
Easy Thai Red Curry
Ingredients
For the curry
- 1 tbsp coconut oil
- 3 pieces chicken breasts
- 1 tsp salt & pepper
- 1 tsp chili powder
- 3 cloves garlic
- 1 tbsp minced ginger
- 1 piece red bell pepper
- 3 tbsp Thai red curry paste
- 1 tsp brown sugar
- 1 can (400ml) coconut milk
- 3 pieces bok choy
- Salt & pepper to taste
- Pinch red pepper flakes
- 1 piece lime
- 1 handful cilantro
- Rice (for serving)
Instructions
Preparation
- If serving with rice, start cooking it in a rice cooker or on the stove according to package instructions.
- Slice chicken breasts in half to make 6 thin cutlets and season with salt, pepper, and chili powder.
- Cook the chicken in a pan over medium heat with coconut oil for a few minutes on each side until golden and cooked through. Remove from the pan and set aside.
- Mince garlic and ginger, slice the bell pepper, and chop the bok choy.
Cooking
- In the same pan, add garlic, ginger, and red bell pepper, sauté until slightly softened.
- Add red curry paste and brown sugar; cook for 1-2 minutes.
- Add coconut milk and stir, bringing the curry to a simmer.
- Add bok choy and cook for a few more minutes until softened.
- Season with salt, pepper, red pepper flakes, and lime juice.
- Serve topped with sliced chicken, curry sauce, cilantro, and extra lime, alongside rice.
