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