Easy Thai Red Curry

why make this recipe

Easy Thai Red Curry is a fantastic dish that not only satisfies your taste buds but also fills your kitchen with wonderful aromas. This recipe is perfect for those busy weeknights or when you want to impress your family or friends. It’s quick, simple, and uses ingredients that are usually easy to find. Plus, you can adjust the spice level to suit your taste!

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how to make Easy Thai Red Curry

Ingredients:

• 1 tbsp coconut oil
• 3 chicken breasts
• 1 tsp salt & pepper
• 1 tsp chili powder
• 3 garlic cloves
• 1 tbsp minced ginger
• 1 red bell pepper
• 3 heaping tbsp Thai red curry paste (edit: please taste test and adjust how many tbsp you add depending on your curry paste’s spice level as some brands have more heat than others)
• 1 tsp brown sugar
• 1 can coconut milk (400ml)
• 3 bok choy
• Salt & pepper to taste
• Pinch red pepper flakes
• 1 lime, juiced
• Handful cilantro
• Rice (for serving)

Directions:

1. If you are serving with rice, start by cooking it in a rice cooker or on the stove according to package instructions.
2. Meanwhile, prep your chicken. Slice chicken breasts in half to make 6 thin cutlets. Season with salt, pepper, and chili powder.
3. Cook the chicken in a pan on medium heat with coconut oil for a few minutes on each side until golden and cooked through. Remove and set aside.
4. Mince your garlic and ginger, slice the bell pepper into thin strips, and roughly chop the bok choy.
5. Add garlic, ginger, and red bell pepper to the same pan you cooked the chicken in. Add more coconut oil if needed, and sauté until slightly softened.
6. Next, add the red curry paste and brown sugar. Cook this for 1-2 minutes before adding the coconut milk and stirring.
7. Bring to a simmer and add the bok choy. Let cook for another few minutes until the bok choy has softened to your liking.
8. Season with salt, pepper, a pinch of red pepper flakes, and juice of a whole lime.
9. Serve with the rice, sliced chicken, the curry, fresh cilantro, more lime, red pepper flakes, and enjoy!

how to serve Easy Thai Red Curry

Serve Easy Thai Red Curry over a bed of fluffy rice. You can layer the rice first, then add the sliced chicken and pour the rich curry sauce over the top. Finish it off with fresh cilantro and extra lime wedges. This bright dish looks great on the plate!

how to store Easy Thai Red Curry

To store your Easy Thai Red Curry, let it cool down to room temperature. Then, put it in an airtight container, and refrigerate it for up to 4 days. You can also freeze it for up to 2 months. Thaw it in the fridge before reheating.

tips to make Easy Thai Red Curry

• Adjust the spice: Try different amounts of curry paste based on your spice tolerance.
• Fresh ingredients: Using fresh ginger and garlic makes a big difference in flavor.
• Add vegetables: If you have other veggies on hand, like carrots or snap peas, feel free to toss them in for extra nutrition.

variation

For a vegetarian option, you can replace the chicken with tofu or chickpeas. Use vegetable broth instead of chicken broth if needed. You can also try adding more vegetables like broccoli, mushrooms, or zucchini to enhance the dish.

FAQs

1. Can I make this curry ahead of time?
Yes, you can prepare the curry ahead of time. Just reheat it when you’re ready to serve.

2. What is the best type of rice to serve with this dish?
Jasmine rice is a great choice, but you can use any rice you prefer.

3. Can I use a different protein?
Absolutely! Shrimp, beef, or even a plant-based meat alternative works well in this recipe. Just adjust cooking times accordingly.

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