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–+ servings
Thai Red Curry

Delicious Thai Red Curry: Quick & Easy Comfort Food at Home

This Easy Thai Red Curry combines rich coconut milk with zesty lime and vibrant vegetables for a comforting dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tbsp Coconut Oil or olive oil for a distinct flavor
  • 1 lbs Chicken Breasts sliced thin for quick cooking (swap with tofu for vegan)
  • 3 tbsp Thai Red Curry Paste adjust based on spice tolerance
  • 1 can Coconut Milk essential for the curry base
  • 1 tbsp Brown Sugar balances the curry's heat
For the Aromatics & Vegetables
  • 3 cloves Garlic minced for maximum aroma
  • 3 tbsp Ginger minced for warmth
  • 1 medium Red Bell Pepper sliced for sweetness
  • 3 Bok Choy can substitute with spinach or kale
  • 1 Lime juiced for freshness
For Seasoning
  • to taste Salt basic enhancer
  • to taste Pepper basic enhancer
  • 1 tsp Chili Powder adjust for heat preference
  • to taste Red Pepper Flakes optional for extra spice
For Serving
  • 2 cups Rice prepare according to package instructions
  • 1 cup Fresh Cilantro for garnish

Equipment

  • Large Pan
  • skillet

Method
 

Step‑by‑Step Instructions
  1. Cook the rice according to the package instructions, typically 15-20 minutes until fluffy. Rinse under cold water. Fluff with a fork and set aside.
  2. Slice the chicken breasts into thin cutlets. Season with salt, pepper, and chili powder.
  3. Heat 2 tablespoons of coconut oil in a large pan over medium heat. Cook the chicken for 4-5 minutes on each side until cooked through. Remove and set aside.
  4. In the same pan, add more coconut oil if needed and sauté minced garlic, ginger, and red bell pepper for 3-4 minutes until softened.
  5. Add the red curry paste and stir for 1-2 minutes to coat the aromatics.
  6. Pour in the coconut milk and stir to combine. Bring to a gentle simmer for 2-3 minutes.
  7. Add the chopped bok choy and stir gently. Cook for an additional 2-4 minutes until wilted.
  8. Taste and adjust seasoning with salt, pepper, and lime juice. Simmer for one more minute.
  9. Serve the curry over rice, add chicken, and garnish with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 700IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, store in freezer-safe containers for up to 3 months.

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