Description
This easy Thai Red Curry recipe features tender chicken breasts simmered in a fragrant and creamy coconut curry sauce with aromatic ginger, garlic, red bell pepper, and bok choy. Served over fluffy rice and garnished with fresh cilantro and lime, this dish delivers authentic Thai flavors with a perfect balance of spice, sweetness, and tang.
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 as per package instructions
Instructions
- Cook the Rice: Begin by cooking the rice separately according to the package instructions so it is ready when the curry is finished.
- 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 they are golden brown and cooked through, about 5-7 minutes per side. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, add minced garlic, minced ginger, and sliced red bell pepper. Sauté for 3-4 minutes until the vegetables have softened and the fragrant aromas develop.
- Add Curry Paste: Stir in the Thai red curry paste and brown sugar, cooking for about 1-2 minutes to release the flavors.
- Simmer with Vegetables: Pour in the coconut milk and bring the mixture to a gentle simmer. Add the chopped bok choy and cook for 5-7 minutes until the vegetables are tender but still vibrant.
- Season and Serve: Season the curry with salt, pepper, and a pinch of red pepper flakes to taste. Stir in the lime juice for a fresh tang. Serve the curry alongside the cooked chicken and steaming rice. Garnish with chopped cilantro and extra lime wedges.
Notes
- Adjust the amount of Thai red curry paste to your spice preference—start with less if you prefer milder heat.
- Use coconut oil for authentic flavor, but vegetable oil can substitute if needed.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken.
- Bok choy can be replaced with other greens like spinach or kale if unavailable.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
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
