Name: Easy Thai Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tbsp Coconut Oil; 1 lbs Chicken Breast (or tofu for a vegetarian option); To taste Salt; To taste Pepper; 1 tsp Chili Powder; 3 cloves Garlic; 3 tbsp Ginger (minced); 1 Red Bell Pepper; 3 tbsp Thai Red Curry Paste; 1 tsp Brown Sugar; 400 ml Coconut Milk; 3 pieces Bok Choy; To taste Red Pepper Flakes (optional); 1 lime Lime Juice; Handful Fresh Cilantro; 2 cups Rice

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Why Make This Recipe

This Easy Thai Red Curry is a perfect dish for everyone. It offers a rich and creamy flavor that’s comforting and warm. You can customize it with your favorite ingredients, making it suitable for different diets and taste preferences. Whether you’re looking for a quick weeknight dinner or something to impress guests, this recipe is both delicious and straightforward.

How to Make Easy Thai Red Curry

Ingredients

2 tbsp Coconut Oil (Substitute with vegetable oil for a lighter option.)
1 lbs Chicken Breast (Can be replaced with tofu for a vegetarian version.)
To taste Salt
To taste Pepper
1 tsp Chili Powder (Omit or adjust for less heat.)
3 cloves Garlic (Fresh is preferred.)
3 tbsp Ginger (Minced, fresh ginger is recommended.)
1 Red Bell Pepper (Substitute with any color bell pepper or other veggies like carrots or zucchini.)
3 tbsp Thai Red Curry Paste (Adjust depending on spice tolerance and brand.)
1 tsp Brown Sugar (Coconut sugar works as an alternative.)
400 ml Coconut Milk (Light coconut milk is an option for a lower-calorie version.)
3 pieces Bok Choy (Substitute with kale or spinach if desired.)
To taste Red Pepper Flakes (Optional for added heat; omit for a milder curry.)
1 lime Lime Juice (Use lemon juice as a substitute.)
Handful Fresh Cilantro (Can be omitted or replaced with parsley.)
2 cups Rice (Use jasmine rice for authenticity or cauliflower rice for a low-carb option.)

Directions

In a large pan, heat coconut oil over medium heat.
Add diced chicken breast. Season with salt, pepper, and chili powder. Cook until the chicken is browned and cooked through.
Stir in garlic and ginger. Cook for 1-2 minutes until fragrant.
Add red bell pepper and cook for another 2-3 minutes until softened.
Stir in the Thai red curry paste and brown sugar. Mix well to combine.
Pour in coconut milk and stir until everything is evenly coated. Let it simmer for about 10 minutes.
Add bok choy and cook for another 2-3 minutes, just until wilted.
Remove from heat, add lime juice, and stir.
Serve over cooked rice and garnish with fresh cilantro and red pepper flakes if desired.

How to Serve Easy Thai Red Curry

Serve your Easy Thai Red Curry hot over a bed of rice. You can also add extra veggies on the side or serve it with a squeeze of lime for added flavor. Enjoy it with a friend or family for a delightful meal.

How to Store Easy Thai Red Curry

Store any leftovers in an airtight container in the fridge. It will keep well for 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.

Tips to Make Easy Thai Red Curry

If you want it spicier, add more chili powder or red pepper flakes.
For a creamier curry, use full-fat coconut milk.
Don’t rush the cooking of the garlic and ginger; it adds a lovely aroma and flavor.

Variation

You can easily change the protein to shrimp or beef. For a vegan option, use tofu and swap in extra vegetables like carrots, zucchini, or cauliflower.

FAQs

Can I use other types of meat?
Yes, you can use shrimp, beef, or even pork. Each option will give the curry a different flavor.

Is this dish spicy?
It depends on how much chili powder and curry paste you use. Adjust these ingredients to control the spice level.

Can I freeze this curry?
Yes, you can freeze it. Just make sure to store it in a freezer-safe container. It can last up to 3 months in the freezer.