Description
This Creamy Thai Red Curry with Chicken is a flavorful and rich dish combining tender chicken, aromatic spices, and fresh vegetables simmered in a luscious coconut milk-based Thai red curry sauce. Perfectly paired with steamed rice, this recipe delivers a balanced and satisfying meal in just 35 minutes.
Ingredients
Chicken
- 3 chicken breasts
- 1 tsp salt & pepper
- 1 tsp chili powder
- 1 tbsp coconut oil
Aromatics & Vegetables
- 3 garlic cloves, minced
- 1 tbsp minced ginger
- 1 red bell pepper, sliced
- 3 bok choy, chopped
Curry Sauce
- 3 heaping tbsp Thai red curry paste
- 1 tsp brown sugar
- 1 can coconut milk (400 ml)
- Salt & pepper to taste
- Pinch of red pepper flakes
- 1 lime, juiced
- Handful of cilantro, chopped
Side
- Rice (amount as desired)
Instructions
- Cook the Rice: Prepare rice separately according to package instructions to serve alongside the curry.
- Prepare the Chicken: Slice chicken breasts 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, then cook chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
- Sauté Aromatics: In the same pan, add minced garlic, minced ginger, and sliced red bell pepper. Sauté until softened and fragrant, about 3-4 minutes.
- Add Curry Paste: Stir in the Thai red curry paste and brown sugar. Cook for 1-2 minutes to release the flavors.
- Simmer with Vegetables: Pour in the coconut milk and bring the mixture to a simmer. Add chopped bok choy and cook until tender, about 5-7 minutes.
- Season and Serve: Season the curry with salt, pepper, and a pinch of red pepper flakes to taste. Stir in the lime juice for brightness. Serve the curry alongside the cooked chicken and rice. Garnish with chopped cilantro and additional lime wedges if desired.
Notes
- For a spicier curry, increase the amount of red curry paste or add extra chili flakes.
- Can substitute chicken breasts with thighs for more juiciness.
- Use jasmine or basmati rice for best results.
- Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding a splash of fish sauce enhances umami flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
