A bowl of vibrant Thai red curry with vegetables and rice, showcasing comfort food.

Easy Thai Red Curry Recipe: Quick, Customizable Comfort Food

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Why Make This Recipe

Easy Thai Red Curry is a fantastic dish for anyone looking for quick comfort food. It’s not only delicious but also highly customizable. You can use different proteins or veggies based on what you have at home. Plus, it packs a flavorful punch without spending hours in the kitchen.

How to Make Easy Thai Red Curry

Ingredients

  • 2 tbsp Coconut Oil (Substitute with vegetable oil for a lighter option.)
  • 1 lb 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

  1. Heat the coconut oil in a large pan over medium heat.
  2. Add the chicken breast and cook until browned. Season with salt, pepper, and chili powder.
  3. Stir in the garlic and ginger. Cook for about 1 minute until fragrant.
  4. Add the bell pepper and sauté for another 2-3 minutes.
  5. Mix in the Thai red curry paste and brown sugar. Stir well to combine.
  6. Pour in the coconut milk and bring the mixture to a simmer.
  7. Add the bok choy and cook for 2-3 minutes until just wilted.
  8. Squeeze in lime juice and stir.
  9. Taste and adjust seasoning if necessary. Add red pepper flakes for extra heat if desired.

How to Serve Easy Thai Red Curry

Serve the curry hot over a bed of rice. You can garnish it with fresh cilantro or parsley for a pop of color. It pairs well with lime wedges to add a splash of fresh flavor.

How to Store Easy Thai Red Curry

Store any leftovers in an airtight container in the fridge. It’s best enjoyed within three days. To reheat, warm it on the stove over low heat until heated through. You can also add a splash of coconut milk for creaminess.

Tips to Make Easy Thai Red Curry

  • Feel free to switch up the protein or veggies based on your preferences.
  • For a creamier curry, you can add more coconut milk or even a splash of chicken broth.
  • Adjust the spice level by modifying the amount of red curry paste and chili powder you use.

Variation

If you want a different spin, try adding pineapple chunks for a sweet tang or some cashews for a crunchy texture.

FAQs

1. Can I make this curry ahead of time?

Yes, you can make the curry in advance. It tastes even better the next day as the flavors meld together.

2. Can I freeze Easy Thai Red Curry?

Yes, you can freeze the curry. Just make sure it’s in an airtight container and use it within two months for the best quality.

3. What can I use instead of coconut milk?

If you don’t have coconut milk, you can use regular milk or a blend of chicken broth and heavy cream for a different flavor.

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Easy Thai Red Curry

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  • Author: jurgentukur
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
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Description

This Easy Thai Red Curry is a delicious and customizable dish that delivers comfort food in a flash. Perfect for any protein or veggie you have at home.

Ingredients

  • 2 tbsp Coconut Oil
  • 1 lb Chicken Breast (or tofu for vegetarian version)
  • to taste Salt
  • to taste Pepper
  • 1 tsp Chili Powder
  • 3 cloves Garlic, minced
  • 3 tbsp Ginger, minced
  • 1 Red Bell Pepper (or any color bell pepper)
  • 3 tbsp Thai Red Curry Paste
  • 1 tsp Brown Sugar (or coconut sugar)
  • 400 ml Coconut Milk (or light coconut milk)
  • 3 pieces Bok Choy (or kale or spinach)
  • to taste Red Pepper Flakes (optional)
  • 1 lime Lime Juice
  • handful Fresh Cilantro (or parsley)
  • 2 cups Rice (jasmine rice or cauliflower rice)

Instructions

  1. Heat the coconut oil in a large pan over medium heat.
  2. Add the chicken breast and cook until browned. Season with salt, pepper, and chili powder.
  3. Stir in the garlic and ginger. Cook for about 1 minute until fragrant.
  4. Add the bell pepper and sauté for another 2-3 minutes.
  5. Mix in the Thai red curry paste and brown sugar. Stir well to combine.
  6. Pour in the coconut milk and bring the mixture to a simmer.
  7. Add the bok choy and cook for 2-3 minutes until just wilted.
  8. Squeeze in lime juice and stir. Taste and adjust seasoning if necessary.
  9. Add red pepper flakes for extra heat if desired.

Notes

Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm on the stove over low heat.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

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