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Thai Red Curry

Comforting Thai Red Curry: Quick, Creamy, and Customizable

This Easy Thai Red Curry recipe combines creamy coconut milk and flavorful spices for a satisfying meal. Perfect for busy nights, it's customizable with your favorite veggies or proteins.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Can be substituted with any neutral oil.
  • 2 breasts Chicken Can be swapped for tofu.
  • 3 tablespoons Thai Red Curry Paste Adjust for spice preference.
  • 1 can Coconut Milk Use full-fat or light.
  • 1 tablespoon Brown Sugar Honey or maple syrup can be used.
For the Aromatics
  • 3 cloves Garlic Can be minced or crushed.
  • 3 tablespoons Minced Ginger
For the Veggies
  • 1 medium Red Bell Pepper Substitute with other bell peppers as desired.
  • 3 heads Bok Choy Spinach or kale can be used as alternatives.
For Seasoning
  • to taste Salt
  • to taste Pepper
  • to taste teaspoon Chili Powder
  • 1 juice Lime Juiced.
For Serving
  • 3 cups Rice Consider quinoa or cauliflower rice.
  • to taste Fresh Cilantro Optional garnish.

Equipment

  • large skillet
  • Rice cooker

Method
 

Step-by-Step Instructions
  1. Cook rice according to package instructions, typically boiling water, adding rice, and simmering for 15-20 minutes. Set aside once finished.
  2. Slice chicken breasts into thin cutlets and season with salt, pepper, and chili powder. Heat coconut oil in a skillet and cook chicken for 5-7 minutes per side until golden.
  3. In the same skillet, sauté minced garlic, ginger, and diced red bell pepper for 3-4 minutes until fragrant and softened.
  4. Stir in Thai red curry paste and brown sugar, cooking for 1-2 minutes until blended.
  5. Pour in coconut milk and bring to a simmer, stirring until combined and thickened.
  6. Add chopped bok choy and cook for an additional 3-5 minutes until wilted.
  7. Season with additional salt, pepper, and chili flakes, then add lime juice. Serve over rice, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftover curry in an airtight container in the fridge for 3-4 days or freeze for up to 2-3 months. Reheat on low heat, adding coconut milk or water as needed.

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