Easy Thai Red Curry

Easy Thai red curry is perfect for any time of the year. It’s light and fresh with flavours like coconut, lime, and cilantro, with notes of spice and warmth from the red curry paste.

Info and tips for easy Thai red curry

I like to use store bought red Thai curry paste for ease. It won’t be as flavourful as homemade, so to brighten it up I like to add some fresh garlic and ginger. You can usually find the curry paste in the international isle in most stores.

You can add any type of veggies to this you would like! Some other great additions can be broccoli, sweet potato, peas, mushrooms, or tomatoes. You can also replace the chicken with tofu for a meatless option!

Equipment

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I used the Our Place Everything Pan for this recipe. The chicken and curry didn’t stick at all, and overall I’ve been enjoying using it.

Ingredients for easy Thai red curry

• tbsp coconut oil
• 3 chicken breasts
• tsp salt & pepper
• tsp chili powder
• 3 garlic cloves
• tbsp minced ginger
• 1 red bell pepper
• 3 heaping tbsp Thai red curry paste (edit: please taste test and adjust how many tbsp you add depending on your curry pastes spice level as some brands have more heat than others)
• tsp brown sugar
• 1 can coconut milk (400ml)
• 3 bok choy
• salt & pepper to taste
• pinch red pepper flakes
• 1 lime juiced
• handful cilantro
• rice (for serving)

Instructions

1. If you are serving with rice, start by cooking it in a rice cooker or on the stove according to package instructions.
2. Meanwhile prep your chicken. Slice chicken breasts in half to make 6 thin cutlets. Season with salt and pepper and chili powder.
3. Cook in a pan on medium heat with coconut oil for a few minutes on each side until golden and cook through. Remove and set aside.
4. Mince your garlic and ginger, slice the bell pepper into thin strips, and roughly chop the bok choy.
5. Add garlic, ginger, and red pepper to the same pan you cooked the chicken in. Add more coconut oil if needed, and sauté until slightly softened.
6. Next add the red curry paste and brown sugar. Cook this for 1-2 minutes before adding the coconut milk and stirring.
7. Bring to a simmer and add the bok choy. Let cook for another few minutes until the bok choy has softened to your liking.
8. Season with salt & pepper to taste, a pinch of red pepper flakes, and juice of a whole lime.
9. Serve with the rice, sliced chicken, the curry, fresh cilantro, more lime, red pepper flakes, and enjoy!

See below for a video tutorial!

If you liked this recipe be sure to check out my others:

• Easy Coconut Chickpea Curry
• Creamy Lemon Dill Salmon
• Creamy Garlic Smothered Chicken

Print Recipe

Easy Thai Red Curry

(48 votes, average: 4.02 out of 5)

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Comforting – Thai

By Kenna's Cooks – Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Easy Thai red curry is light and fresh with flavours like coconut, lime, and cilantro, with notes of spice and warmth from the red curry paste.

Ingredients

• tbsp coconut oil
• 3 chicken breasts
• tsp salt & pepper
• tsp chili powder
• 3 garlic cloves
• tbsp minced ginger
• 1 red bell pepper
• 3 heaping tbsp Thai red curry paste (edit: please taste test and adjust how many tbsp you add depending on your curry pastes spice level as some brands have more heat than others)
• tsp brown sugar
• 1 can coconut milk (400ml)
• 3 bok choy
• salt & pepper to taste
• pinch red pepper flakes
• 1 lime juiced
• handful cilantro
• rice (for serving)

Instructions

1

If you are serving with rice, start by cooking it in a rice cooker or on the stove according to package instructions.

2

Meanwhile prep your chicken. Slice chicken breasts in half to make 6 thin cutlets. Season with salt and pepper and chili powder.

3

Cook in a pan on medium heat with coconut oil for a few minutes on each side until golden and cook through. Remove and set aside.

4

Mince your garlic and ginger, slice the bell pepper into thin strips, and roughly chop the bok choy.

5

Add garlic, ginger, and red pepper to the same pan you cooked the chicken in. Add more coconut oil if needed, and sauté until slightly softened.

6

Next add the red curry paste and brown sugar. Cook this for 1-2 minutes before adding the coconut milk and stirring.

7

Bring to a simmer and add the bok choy. Let cook for another few minutes until the bok choy has softened to your liking.

8

Season with salt & pepper to taste, a pinch of red pepper flakes, and juice of a whole lime.

9

Serve with the rice, sliced chicken, the curry, fresh cilantro, more lime, red pepper flakes, and enjoy!