Easy Thai Red Curry

Super light but bursting with flavor, this Thai red curry is perfect for hot summer nights. Made with grilled chicken, coconut milk, and a mixture of aromatic spices.

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 pieces chicken breast
• 2 tablespoons coconut oil
• 3 cloves garlic minced
• 1 piece ginger 1-inch, minced
• 1 piece red bell pepper sliced
• 2 tablespoons red curry paste
• 1 tablespoon brown sugar
• 14 ounces coconut milk
• 2 cups bok choy chopped
• 2 tablespoons lime juice
• 2 cups white rice cooked
• 0 cilantro to taste
• 0 lime wedges, to taste
• 0 chili flakes to taste

Instructions

1. Grill the chicken in coconut oil over medium-high heat until cooked through, about 6-8 minutes per side.
2. In the same pan, saute garlic, ginger, and red bell pepper over medium heat until soft, about 4-5 minutes.
3. Add red curry paste, brown sugar, and coconut milk to the pan. Stir well and bring to a simmer.
4. Add bok choy and lime juice to the simmering curry mixture and cook until bok choy is wilted, about 3-4 minutes.
5. Plate the Thai red curry with cooked rice. Garnish with fresh cilantro, additional lime wedges, and chili flakes to taste.