Description
This Easy Thai Red Curry recipe is a flavorful and aromatic dish that brings the exotic tastes of Thailand right to your dinner table. With tender chicken, crisp vegetables, and a rich coconut curry sauce, this dish is a perfect balance of spicy, sweet, and savory flavors.
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
Instructions
- Cook the Rice: If serving with rice, cook it separately according to package instructions.
- Prepare the Chicken: Slice chicken breasts in half to make thin cutlets. Season with salt, pepper, and chili powder. Cook in a pan with coconut oil until golden and cooked through. Set aside.
- Sauté Aromatics: In the same pan, sauté garlic, ginger, and red pepper until softened.
- Add Curry Paste: Stir in red curry paste and brown sugar. Cook briefly before adding coconut milk.
- Simmer with Vegetables: Add bok choy, simmer until softened.
- Season and Serve: Season with salt, pepper, red pepper flakes, and lime juice. Serve with rice, chicken, curry, cilantro, and extra lime wedges.
Notes
- Adjust curry paste amount based on spice level preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
