Ingredients
Scale
- 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
Instructions
- 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.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg