30 min Easy Thai Red Curry

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.

Serving Size:

5 servings

Time:

30 mins

Difficulty:

Easy

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.