Print

Easy Thai Red Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

This Easy Thai Red Curry is a vibrant, flavorful dish featuring tender chicken breast cutlets simmered in a rich coconut milk curry infused with aromatic Thai red curry paste, garlic, ginger, and fresh vegetables. Perfectly balanced with a touch of brown sugar, lime juice, and cilantro, it offers a quick and satisfying meal that pairs wonderfully with fluffy rice.

Ingredients

Protein & Vegetables

  • 3 chicken breasts (sliced in half to make 6 thin cutlets)
  • 1 red bell pepper (sliced into thin strips)
  • 3 bok choy (roughly chopped)
  • Handful cilantro (for garnish)

Spices & Seasonings

  • 1 tsp salt & pepper (plus more to taste)
  • 1 tsp chili powder
  • 3 garlic cloves (minced)
  • 1 tbsp minced ginger
  • 3 heaping tbsp Thai red curry paste (adjust to taste depending on spice level)
  • 1 tsp brown sugar
  • Pinch red pepper flakes (plus more for garnish)
  • Juice of 1 lime

Cooking Oils & Liquids

  • 2 tbsp coconut oil (divided)
  • 1 can (400ml) coconut milk

Serving

  • Rice (cooked, for serving)

Instructions

  1. Cook the Rice: If serving with rice, begin by cooking it in a rice cooker or on the stove according to the package instructions to have it ready alongside your curry.
  2. Prepare the Chicken: Slice each chicken breast in half horizontally to create 6 thin cutlets. Season them evenly with salt, pepper, and chili powder to infuse the meat with subtle heat and flavor.
  3. Sear the Chicken: Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the chicken cutlets and cook for a few minutes on each side until they develop a golden crust and are cooked through. Remove the chicken from the pan and set aside.
  4. Prep Vegetables and Aromatics: Mince the garlic and ginger, slice the red bell pepper into thin strips, and roughly chop the bok choy in preparation for the curry sauce.
  5. Sauté Aromatics and Bell Pepper: In the same pan used for the chicken, add the remaining coconut oil if needed. Sauté the minced garlic, ginger, and sliced red bell pepper over medium heat until they begin to soften and become fragrant.
  6. Add Curry Paste and Sugar: Stir in the Thai red curry paste and brown sugar, cooking for 1 to 2 minutes to release their flavors and blend nicely with the aromatics.
  7. Add Coconut Milk and Simmer: Pour in the coconut milk and stir well to combine everything. Bring the mixture to a gentle simmer.
  8. Cook the Bok Choy: Add the chopped bok choy to the simmering curry and cook for a few minutes until the greens soften but still retain some texture.
  9. Season the Curry: Season with additional salt and pepper to taste, a pinch of red pepper flakes for extra heat, and squeeze in the juice of the whole lime to brighten the flavors.
  10. Serve: Plate the cooked rice, top with sliced chicken, ladle over the rich Thai red curry, and garnish with fresh cilantro. Add extra lime wedges and red pepper flakes if desired. Enjoy your flavorful meal!

Notes

  • Adjust the amount of Thai red curry paste based on your spice tolerance as brands differ in heat intensity.
  • Using thinly sliced chicken breasts helps them cook quickly and absorb more flavor.
  • Fresh bok choy adds a nice crunch and freshness but can be substituted with spinach or kale if unavailable.
  • Keep extra lime wedges and red pepper flakes on the side to customize heat and acidity at the table.
  • Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.

Find it online: http://bitezly.com/easy-thai-red-curry-recipe/