SIMPLE | EASY WEEKNIGHT meal
This quick and flavourful Thai Red Curry is a weeknight hero! Ready in under 30 minutes, it’s a creamy, spiced coconut curry packed with tender chicken, hearty potatoes, and sweet carrots. With bold aromatics and a burst of lime and cilantro, it’s the perfect balance of comfort and zest. Serve it over fluffy rice for a satisfying meal that feels like a takeout treat but comes straight from your kitchen.
30 min Easy Thai Red Curry
Ingredients
- 5 chicken thighs (boneless & skinless)
- 4-5 cloves of galric
- 1 onion
- 1 tsp of Korean Red Pepper Flakes
- 1 tbsp of Goucujang
- 1 tbsp of soy sauce
- 1 tsp of cooking sake
- 2 tbsp of Red Thai Curry Paste
- 1 can of coconut milk
- 2 potatoes
- 2 carrots
- Lime juice and cilantro for garnish
Directions
- Marinate the chicken with all the ingredients listed, except the coconut milk and vegetables, for 10 minutes.
- In a hot wok, sauté the onions until fragrant.
- Add the marinated chicken and cook until it’s partially done.
- Next, stir in the cubed potatoes and carrots, and cook for about 5 minutes.
- Pour in the coconut milk and let it simmer until the chicken is fully cooked and the vegetables are tender.
- Serve hot over rice, garnished with a squeeze of lime and fresh cilantro.
