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Easy Thai Red Curry with Chicken and Vegetables Recipe

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★★★★

4 from 90 reviews

This easy Thai Red Curry recipe is a flavorful and vibrant dish combining tender chicken breast, crunchy vegetables, and creamy coconut milk infused with aromatic red curry paste. Ready in just 30 minutes, this curry is perfect for a quick weeknight dinner served over fluffy rice and garnished with fresh cilantro and lime for a zesty finish.

Ingredients

Scale

Proteins

  • 3 chicken breasts

Vegetables & Herbs

  • 1 red bell pepper, thinly sliced
  • 3 bok choy, roughly chopped
  • 3 garlic cloves, minced
  • 1 tbsp minced ginger
  • Handful cilantro, for garnish
  • 1 lime, juiced

Spices & Seasonings

  • 1 tsp salt, plus more to taste
  • 1 tsp black pepper, plus more to taste
  • 1 tsp chili powder
  • Pinch red pepper flakes
  • 1 tsp brown sugar
  • 3 heaping tbsp Thai red curry paste (adjust to taste depending on spice level)

Oils & Liquids

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

Accompaniments

  • Rice, for serving

Instructions

  1. Cook the rice: Begin by cooking the rice in a rice cooker or on the stove according to package instructions, so it’s ready to serve with your curry.
  2. Prepare the chicken: Slice each chicken breast in half horizontally to create six thin cutlets. Season both sides with salt, pepper, and chili powder evenly.
  3. Cook the chicken: Heat coconut oil in a pan over medium heat. Add the chicken cutlets and cook for a few minutes on each side until golden brown and fully cooked through. Remove the chicken from the pan and set aside to keep warm.
  4. Prep the aromatics and vegetables: Mince the garlic and ginger. Slice the red bell pepper into thin strips and roughly chop the bok choy.
  5. Sauté garlic, ginger, and bell pepper: Using the same pan, add more coconut oil if needed. Sauté the garlic, ginger, and red bell pepper for a few minutes until they start to soften and release their aromas.
  6. Add curry paste and sugar: Stir in the Thai red curry paste and brown sugar, cooking for 1-2 minutes to blend the flavors and intensify the aroma.
  7. Simmer with coconut milk: Pour in the coconut milk, stirring to combine with the curry paste mixture. Bring to a gentle simmer.
  8. Add bok choy and cook: Add the chopped bok choy to the pan and cook for several more minutes until the bok choy softens but still retains a slight crunch, according to your preference.
  9. Season the curry: Season the curry with additional salt and pepper to taste, a pinch of red pepper flakes for heat, and the juice of the whole lime to brighten the flavors.
  10. Serve: Arrange cooked rice on plates, place sliced chicken on top, ladle the rich curry with vegetables over or alongside, and garnish with fresh cilantro, extra lime wedges, and red pepper flakes if desired. Enjoy your vibrant Thai red curry!

Notes

  • Adjust the amount of Thai red curry paste based on its spice level and your heat preference.
  • Use full-fat coconut milk for a richer and creamier curry.
  • Chicken thighs can be substituted for breasts for a juicier texture.
  • For a vegetarian version, omit chicken and add tofu or chickpeas instead.
  • Cook the bok choy to your preferred level of tenderness, either crisp-tender or soft.
  • Adding a touch of fish sauce can enhance the umami if not keeping it vegetarian.

Keywords: Thai red curry, easy curry recipe, chicken curry, coconut curry, quick Thai dinner, stovetop curry

Find it online: https://foodiecara.com/easy-thai-red-curry-with-chicken-and-vegetables-recipe/