Easy Thai Red Curry
A comforting and delicious Thai red curry that is customizable and can be made in just 30 minutes.
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.
Notes
Adjust the amount of red curry paste according to your heat preference. Consider adding fresh basil or mint for extra flavor. Store in an airtight container in the fridge for up to three days, or freeze for up to three months.