Thai Red Curry, Better Than Takeout and So Creamy
This Thai Red Curry is a creamy, aromatic dish that captures the essence of takeout without the cost, filled with vibrant flavors.
Ingredients
Instructions
Cooking Steps
Prep the chicken by slicing into thin strips and seasoning with salt, pepper, and chili powder.
Heat coconut oil in a large skillet over medium heat. Add minced garlic and ginger, stirring for 30 seconds.
Increase heat to medium-high, add seasoned chicken, and cook for 4-5 minutes until lightly golden.
Stir in sliced red bell pepper and Thai red curry paste; cook for 2 minutes to toast the paste.
Pour in coconut milk and brown sugar, bringing to a gentle simmer.
Add bok choy stems, then leaves after 2 minutes, simmer uncovered if too thin.
Remove from heat, stir in lime juice and red pepper flakes, then taste for salt.
Serve over steamed jasmine rice, topped with cilantro.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 480 kcal
- Carbohydrate Content
- 60 g
- Protein Content
- 25 g
- Fat Content
- 20 g
- Saturated Fat Content
- 15 g
- Cholesterol Content
- 70 mg
- Sodium Content
- 600 mg
- Fiber Content
- 4 g
- Sugar Content
- 5 g
- Unsaturated Fat Content
- 10 g
