I still remember the first time I stirred a fragrant pot of coconut-scented curry on a rainy Tuesday and felt my kitchen transform into a tiny, comforting sanctuary. The steam wrapped around me like a warm blanket and the bright red paste sent up a whisper of lemongrass and red chilies that filled the room. Easy Thai Red Curry arrived in my life as a weeknight miracle fast, forgiving, and full of flavor.
This version is straightforward enough for a busy evening yet tender and layered enough to make you slow down and savor each spoonful. I like to pair it with simple steamed rice and fresh cilantro, and sometimes a quick cucumber salad on the side. If you love bold, creamy sauces that still feel light and bright, this recipe will become a staple. For a quick sauce idea to dress your rice or vegetables, try this simple 3-ingredient teriyaki sauce I sometimes whip up for a glaze: 3-Ingredient Teriyaki Sauce.
Kitchen Essentials You’ll Need for Easy Thai Red Curry
Even the easiest curry benefits from the right tools. A few thoughtful essentials keep the process relaxed and the results consistent. You do not need fancy gadgets. A good skillet that holds heat and a sturdy spoon to scrape the flavorful bits from the pan will make your life easier. A rice cooker is a joy, but a covered saucepan works just as well.
- Large nonstick or stainless-steel skillet
- Rice cooker or medium saucepan with tight-fitting lid
- Sharp chef’s knife and cutting board
- Measuring spoons and a wooden spoon or silicone spatula
- Citrus juicer or fork for the lime
These items help you move confidently through the recipe, whether you are sautéeing the aromatics until fragrant or simmering the coconut milk until it thickens slightly. Small investments in tools make weeknight dinners feel calm and collected.
Why You’ll Love This Easy Thai Red Curry
This curry is cozy and alive at once. It has a creamy backbone from coconut milk and a lively kick from red curry paste. Every bite is a balance of sweet, salty, spicy, and bright. The chicken cooks quickly and stays tender when sliced thin, and the bok choy adds a fresh, green snap that keeps each spoonful from feeling too heavy.
Here’s what makes it impossible not to come back for seconds:
- Comforting creaminess from coconut milk that hugs the curry paste
- Bright, acidic lift from lime that cuts through the richness
- A balance of textures: tender chicken, soft coconut sauce, crisp-tender greens
- Speed and simplicity for busy nights without sacrificing depth of flavor
Easy Thai Red Curry is practical, too. It reheats beautifully, freezes well (without the bok choy), and scales up easily for friends. The aroma while it cooks—garlic, ginger, and red curry toasting in coconut oil—is enough to make anyone wander into the kitchen for a taste.
Easy Thai Red Curry Ingredients
You’ll want your mise en place ready because this recipe moves along quickly. The ingredients below are simple and pantry-friendly, with a short list of fresh items that give the curry its bright, authentic profile. Keep salt and pepper handy for final adjustments.
1 tbsp coconut oil, 3 chicken breasts, 1 tsp salt, 1 tsp pepper, 1 tsp chili powder, 3 garlic cloves, 1 tbsp minced ginger, 1 red bell pepper, 3 heaping tbsp Thai red curry paste, 1 tsp brown sugar, 1 can coconut milk (400ml), 3 bok choy, Salt and pepper to taste, Pinch red pepper flakes, 1 lime (juiced), Handful cilantro, Rice (for serving)
You may already have the pantry staples like olive oil, extra salt, or a splash of chicken broth for thinning the sauce if you prefer. Fresh cilantro and lime at the end make the curry pop. The red bell pepper gives sweetness and color while the bok choy lends a satisfying leafy crunch.
Step-by-Step Instructions
- Cook the rice in a rice cooker or on the stove according to package instructions. Look for plump, separated grains and a gentle steam rising from the pot when it’s done. Keep covered until ready to serve so it stays warm and fluffy.
- Slice the chicken breasts in half horizontally to make thin cutlets. Pat them dry and season both sides with 1 tsp salt, 1 tsp pepper, and 1 tsp chili powder. The dry surface helps them brown quickly and stay juicy.
- Heat 1 tbsp coconut oil in a large skillet over medium heat until it shimmers and smells faintly tropical. Add the chicken cutlets and cook for 3–4 minutes per side until golden brown and cooked through. Look for an internal temperature of 165°F or juices that run clear. Transfer to a plate and tent loosely.
- In the same pan, mince 3 garlic cloves and measure 1 tbsp minced ginger. Slice the 1 red bell pepper into thin strips. The pan will hold those leftover browned bits that make the sauce sing.
- Add the garlic, ginger, and red pepper to the skillet. Sauté for 2–3 minutes, stirring, until the garlic is fragrant and the pepper begins to soften but still holds its color. You should notice a sweet, toasty aroma.
- Stir in 3 heaping tbsp Thai red curry paste and 1 tsp brown sugar. Cook for 1–2 minutes, stirring constantly, until the paste becomes fragrant and slightly darker. This wakes up the spices and deepens the flavor.
- Pour in 1 can coconut milk (400ml) and scrape the pan to release those caramelized bits. Bring the mixture to a gentle simmer. The sauce should thicken slightly and take on a glossy sheen.
- Add the 3 bok choy, halved or chopped into bite-sized pieces. Simmer for 3–4 minutes until the stalks are tender-crisp and the leaves are wilted. They should retain a bright green color.
- Taste and adjust the seasoning with Salt and pepper to taste, a pinch red pepper flakes for heat if you like, and 1 lime (juiced) to brighten the sauce. This is where the curry truly balances—make small adjustments until it sings.
- Serve the curry over rice, topped with the sliced chicken and a handful cilantro. Squeeze extra lime if desired and enjoy immediately while hot.
Fun Variations You Can Try
- Swap the chicken for shrimp or tofu. Use firm tofu pressed and pan-seared for a vegetarian version. Adjust cooking times so shrimp don’t overcook.
- Make it heartier by adding sliced sweet potato or baby potatoes. Simmer until they are tender before adding bok choy.
- Boost umami with a splash of fish sauce or soy sauce if you like deeper savory notes.
- Play with vegetables: snow peas, green beans, or spinach work beautifully and alter the texture.
- For extra creaminess, stir in a tablespoon of peanut butter or almond butter at the end for a Thai-inspired twist.
- Reduce the richness by swapping half the coconut milk for low-sodium chicken or vegetable broth.
- Mildness control: reduce red curry paste to 2 heaping tablespoons for a gentler heat, or add more paste for a bolder kick.
These variations let you adapt the dish to what’s in your fridge and suit dietary needs without losing the heart of the curry. For a bright, herby topping on the side, try a simple avocado dip like this 4-Ingredient Guacamole as a cooling complement.
How I Love to Serve It
There’s a little ritual to how I bring this dinner to the table. A mound of steaming rice in each bowl, a ladle of glossy red curry pooling around it, and the sliced golden chicken nestled on top. I scatter cilantro leaves and pass lime wedges so everyone can brighten their portion to taste. The contrast between the warm, silky sauce and the crisp-tender bok choy is part of what makes this feel like a complete meal.
I often serve simple sides to keep things leisurely:
- A quick cucumber salad tossed with rice vinegar, a pinch of sugar, and sesame seeds
- Steamed or roasted broccoli for extra green comfort
- A tray of lime wedges and extra cilantro
This is a meal that invites conversation. It’s cozy enough for two on a rainy night and effortless enough to feed a small crowd. Candlelight, a bowl of extra sauce for dunking, and the sound of someone asking for seconds—that is my favorite kind of weeknight.
Helpful Tips from My Kitchen
Little habits save time and make the dish taste better. Slice the chicken thinly so it cooks quickly and stays tender. Toasting the curry paste in the oil for a minute or two unlocks deeper aromas. If you need to thin the sauce, a splash of broth keeps things silky without watering it down.
- Pat chicken dry for a better sear.
- Use canned coconut milk with a thicker top layer for creamier texture; stir before using.
- If the curry tastes flat, adjust with a pinch of sugar, a squeeze of lime, or a splash of fish sauce.
- Don’t overcook bok choy; aim for bright green stalks that are fork-tender.
- Prep aromatics ahead: ginger and garlic stored in the fridge save precious minutes.
Trust your senses. The recipe times are guides; look for color changes, fragrant aromas, and the gentle wobble of bubbling coconut milk. These cues tell you more than the clock.
Important Cooking Reminders
- Ensure chicken reaches an internal temperature of 165°F to avoid undercooking.
- Cool leftovers quickly and store in an airtight container in the fridge for up to 3–4 days.
- Reheat gently on the stove over low heat to preserve texture; add a splash of water or broth if the sauce has thickened too much.
- Freeze only the curry without bok choy for best results; thaw overnight in the fridge before reheating.
- Avoid overcrowding the pan when searing chicken to maintain a golden crust.
Nutritional Information (Estimated)
This estimate is for a generous serving of curry with chicken over white rice. Calories are moderate, balanced by protein from chicken and healthy fats from coconut milk. Carbohydrates mainly come from the rice and vegetables. The dish provides a comforting mix of macronutrients while remaining lighter than cream-based Western curries. Typical per-serving estimates: calories around 520–650 depending on portion of rice, carbs about 50–70g, fat 25–35g, protein 30–40g.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
Common Questions You Might Have
How spicy is this curry, and can I make it milder?
This version has a pleasant warmth from the red curry paste and a bit of chili powder, but it is not overwhelmingly hot. To make it milder:
- Use 2 heaping tablespoons of curry paste instead of 3.
- Omit the pinch of red pepper flakes.
- Add a splash more coconut milk or some plain yogurt when serving to mellow the heat.
Can I use other greens instead of bok choy?
Absolutely. Spinach, baby kale, or even thinly sliced cabbage can be used. Keep in mind:
- Spinach wilts quickly; add at the very end.
- Kale and cabbage need slightly longer to become tender, so add them earlier and simmer until the texture is to your liking.
What are good make-ahead or storage tips for this curry?
Curry stores well but some elements change texture:
- Store curry in the fridge up to 3–4 days. Reheat on the stove to preserve texture.
- Freeze without bok choy for up to 2 months. Thaw overnight before reheating.
- Cook rice fresh or store separately; reheated rice can dry out, so sprinkle with a little water and cover tightly when reheating.
Conclusion
When life feels busy and the clock is moving too quickly, this Easy Thai Red Curry is a kitchen ritual that grounds me. The comforting coconut milk mingled with bright lime and the earthy warmth of red curry paste creates a bowl that is both soothing and enlivening. Each spoonful brings together tender chicken, crisp bok choy, and that glossy, fragrant sauce that makes you slow down and breathe a little. It’s the kind of dinner that welcomes conversation, leftovers, and a second helping. I hope this recipe becomes one of those steady favorites in your weeknight rotation—simple, forgiving, and full of heart. Enjoy the aroma, the color, and the warmth it brings to your table.
Print
Easy Thai Red Curry
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting and fragrant Thai red curry with tender chicken and crisp bok choy, perfect for busy weeknights.
Ingredients
- 1 tbsp coconut oil
- 3 chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 3 garlic cloves
- 1 tbsp minced ginger
- 1 red bell pepper
- 3 heaping tbsp Thai red curry paste
- 1 tsp brown sugar
- 1 can coconut milk (400ml)
- 3 bok choy
- Salt and pepper to taste
- Pinch red pepper flakes
- 1 lime (juiced)
- Handful cilantro
- Rice (for serving)
Instructions
- Cook the rice according to package instructions and keep covered until ready to serve.
- Slice the chicken breasts in half horizontally, season with salt, pepper, and chili powder, then brown in oil over medium heat.
- Transfer the chicken to a plate when golden brown and cooked through.
- Add minced garlic, ginger, and sliced red pepper to the same pan; sauté until fragrant.
- Stir in Thai red curry paste and brown sugar, cooking until fragrant.
- Pour in coconut milk, scraping the pan to release bits, and bring to a simmer.
- Add bok choy and simmer until tender-crisp.
- Adjust seasoning with salt, pepper, red pepper flakes, and lime juice.
- Serve over rice with sliced chicken and cilantro on top.
Notes
This dish reheats well and can be frozen (without bok choy) for later use. Adjust the spiciness by modifying the curry paste amount.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Thai curry, easy curry, weeknight dinner, coconut milk, chicken curry