Description
A quick and flavorful Thai Red Curry that can be adjusted to suit your spice preferences, perfect for busy weeknights.
Ingredients
- 1 tbsp coconut oil
- 3 chicken breasts
- 1 tsp salt & pepper
- 1 tsp chili powder
- 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 red pepper flakes
- 1 lime, juiced
- Handful cilantro
- Rice (for serving)
Instructions
- Start by cooking rice in a rice cooker or on the stove according to package instructions.
- Prep the chicken by slicing it in half to make 6 thin cutlets and seasoning with salt, pepper, and chili powder.
- Cook the chicken in a pan on medium heat with coconut oil until golden and cooked through. Remove and set aside.
- Mince the garlic and ginger, slice the bell pepper into thin strips, and chop the bok choy.
- Add the garlic, ginger, and red bell pepper to the same pan, sauté until slightly softened.
- Next, add the red curry paste and brown sugar, cooking for 1-2 minutes.
- Stir in the coconut milk and bring to a simmer.
- Add the bok choy and cook until softened to your liking.
- Season with salt, pepper, red pepper flakes, and lime juice.
- Serve the curry over rice and garnish with sliced chicken, fresh cilantro, and extra lime wedges.
Notes
Adjust spice levels and add extra vegetables as desired. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai