Description
A comforting and fragrant Thai red curry with tender chicken and crisp bok choy, perfect for busy weeknights.
Ingredients
Scale
- 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