Thai Red Curry with Crispy Chicken

35 minServes 3

A bold, aromatic Thai red curry sauce with seared chicken thighs and bok choy, served over jasmine rice.

Adjust▾

🌐Translate

⋯

prepCook jasmine rice according to packet directions; keep warm.
1 tbsp neutral oil (for curry)	Cook garlic, ginger & lemongrass 30 sec until fragrant	Cook curry paste 2 min, stirring, until deepened	Pour in broth, simmer 3 min until reduced by half	Add coconut milk, lime leaves, sugar & fish sauce	Simmer 8–10 min, stirring occasionally, until thickened	Scoop rice into bowls, top with chicken & bok choy	Ladle curry sauce over, finish with chilli, coriander & lime
5–6 tbsp Thai red curry paste
3 garlic cloves, minced
2 tsp fresh ginger, finely grated
1 tbsp lemongrass paste or fresh lemongrass, finely chopped
250 ml chicken bone broth or chicken stock
400 ml full-fat coconut milk
4 kaffir lime leaves
1 tbsp brown sugar
2 tsp fish sauce, plus more to taste
1 tbsp olive oil (for chicken)	Season chicken, sear 4–5 min per side until golden
500 g boneless, skinless chicken thighs
Salt
Pepper
2 bunches bok choy, halved lengthways	Steam or blanch bok choy 1–2 min until tender
Fresh red chilli, sliced
Fresh coriander leaves
Lime wedges

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.