This beautiful red curry bowl is a comforting dish complete with rice than can be made in less than half of an hour. Now that’s a solid autumn recipe.
By The Woks of Life
This comforting chicken in red curry is as easy as cooking gets. After making the miraculously simple 15-minute Coconut Curry Noodle Soup (which you HAVE to try, recipe here) a few months ago, I realized what a magical ingredient canned curry paste is. It adds a ton of flavor with minimal effort––emphasis on minimal. This recipe has fewer than 10 ingredients, takes less than a half hour to make, and it’s a one pot meal worthy of any weeknight. 
If you’re wondering where to find red curry paste, head to any Asian grocery store, and look for a little red can labeled…you guessed it––red curry paste. No confusing Chinese characters or misspelled Chinglish words here! We used a brand called “Maesri,” which is the one we usually buy.
Comforting Chicken in Red Curry
- Yield: 4 servings 1x
Description
This beautiful red curry bowl is a comforting dish complete with rice than can be made in less than half of an hour. Now that’s a solid autumn recipe.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- salt and pepper
- 2 tablespoons oil
- 2 cloves garlic, minced
- 2 slices ginger, minced
- 2 tablespoons Thai red curry paste
- 1 cup coconut milk
- 1 small bunch choy sum or baby bok choy
- A handful of cilantro, chopped
Instructions
- Season the chicken with salt and pepper. Heat 2 tablespoons oil over medium high heat in a skillet. Add the garlic and ginger and fry for 1 minute, until fragrant. Add the curry paste and fry for another minute.
- Turn up the heat to high and add the chicken. Cook until the chicken is browned, and pour in the coconut milk. Bring to a simmer and season with salt to taste. Simmer for 5 minutes and stir in the choy sum. Cook until the choy sum is wilted and stir in the cilantro. Serve over rice.
- Category: Main
I made this recipe to pack in lunches for the week – so quick to make, and fantastic flavors! Curry paste really is a genius recipe. I have a more complicated curry I make with a bunch of add-ins and extra aromatics. It is great, but I was really happy to find a recipe that is so tasty with fewer steps. I used baby spinach for the greens since the baby bok choy at the grocery was looking a little long in the tooth. Yum!