Thai Red Curry with Crispy Chicken

35 minServes 3

A bold, aromatic Thai red curry with seared chicken thighs, bok choy, and jasmine rice; restaurant-style richness on a weeknight.

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prepCook jasmine rice according to packet directions; keep warm.
1 tbsp olive oil	Season chicken, sear 4–5 min per side				Plate rice, chicken, bok choy; ladle sauce, garnish with chilli, coriander, lime
500 g boneless, skinless chicken thighs
Salt and pepper
1 tbsp neutral oil	Cook garlic, ginger, lemongrass 30 sec	Cook curry paste 2 min until darkened	Add broth, simmer 3 min until reduced	Add coconut milk, lime leaves, sugar, fish sauce; simmer 8–10 min
3 garlic cloves, minced
2 tsp fresh ginger, finely grated
1 tbsp lemongrass paste or fresh lemongrass, finely chopped
5–6 tbsp Thai red curry paste
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
300 g jasmine rice, dry
2 bunches bok choy, halved lengthways	Steam bok choy 1–2 min until tender
Fresh red chilli, sliced
Fresh coriander leaves
Lime wedges

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