Description
This Easy Thai Red Curry recipe features tender chicken breasts cooked in a rich and flavorful red curry sauce made with aromatic garlic, ginger, and Thai red curry paste. Combined with crunchy bok choy and a splash of lime juice, this dish is perfect served over rice for a satisfying and authentic Thai-inspired meal.
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 rice separately by following the package instructions so it's ready to serve alongside the curry.
- Prepare the Chicken: Slice chicken breasts in half horizontally to make thin cutlets. Season both sides evenly with salt, pepper, and chili powder. Heat coconut oil in a pan over medium-high heat and cook the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove from pan and set aside.
- Sauté Aromatics: Using the same pan, add minced garlic, ginger, and sliced red bell pepper. Cook for 2-3 minutes until softened and fragrant, stirring frequently to prevent burning.
- Add Curry Paste: Stir in the Thai red curry paste and brown sugar into the aromatics. Cook for 1-2 minutes to bloom the spices and develop flavor before adding the coconut milk.
- Simmer with Vegetables: Pour in the coconut milk and stir well. Add the chopped bok choy to the pan and simmer the curry gently for 5-7 minutes until the bok choy is tender and the sauce has slightly thickened.
- Season and Serve: Season the curry with salt, pepper, and a pinch of red pepper flakes to taste. Stir in the lime juice for brightness. Serve the curry alongside the cooked rice and top with sliced chicken and chopped cilantro. Garnish with extra lime wedges if desired.
Notes
- Adjust the amount of red curry paste to your preferred spice level — start with less if you prefer it mild.
- If bok choy is unavailable, substitute with spinach or kale for a similar texture.
- Leftover curry stores well in the refrigerator for up to 3 days and reheats nicely.
- Use jasmine or basmati rice for the best fragrance paired with this curry.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth if applicable.
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
