Red Chicken Curry with Bok Choy

It is a little bit spicy

It is a little bit spicy

This is a quick curry with a good amount of spice and creaminess. Serve it over brown rice to be healthier, or white rice if you prefer. Normally I use green curry sauce for chicken, but I was feeling whacky. I was also out of green curry paste.

There are many brands of premade curry pastes that are pretty good. It can be made from scratch and frozen and maybe that recipe will be coming soon. Until then I have had good luck with Maesri brand red and green curry paste which should be available at most high end grocery stores or any Asian market.

Red Curry Chicken with Bok Choy

  • 4 chicken thighs chopped into small bites
  • 1 tbsp red curry paste
  • 1/2 cup chicken stock
  • 1 cup coconut milk
  • 1 medium bok choy white parts cut into 1/2″ chunks and green parts shredded
  • 1 lime
  • 2 tbsp minced ginger
  • 1 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 tbsp chopped fresh cilantro

In a wok, heat a tablespoon of vegetable oil with a dash of hot sesame chili oil. Fry ginger for a minute then add curry paste and fry for two minutes without burning. Add chicken and brown mixing well. Zest lime and add to chicken along with lime juice and fish sauce. Stir fry for one minute then add coconut milk, sugar, and chicken stock. Bring to a boil then simmer for five minutes. Add white part of bok choy and cook five more minutes. Add green parts and cook until thick but still saucy, about two minutes more. Serve over rice sprinkled with cilantro.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Indian, Recipes and tagged , , . Bookmark the permalink.

19 Responses to Red Chicken Curry with Bok Choy

  1. A_Boleyn says:

    I like Maesri brand curry paste as well. Much too long since I made either red or green curry and yours looks very tasty.

  2. Oh man…you’re breaking my heart…with HAPPINESS! This looks SO AMAZING!

  3. baconisaveg says:

    Im gonna have to try this soon!

  4. ChgoJohn says:

    This sounds like a great recipe, Greg, and thanks for the recommendation for curry pastes. I’m clueless about this stuff and any help is appreciated.

  5. Eva Taylor says:

    I’m with you Greg, I usually go for the green curry paste (Thai Kitchen has an excellent one), even in restaurants, so I have no idea if I would like the red curry. Although there really hasn’t been a curry that I didn’t like. JT is not a huge fan of Bok Choy, but I love it.

  6. Bill Peeler says:

    Love cooking with curry – this looks delicious!

  7. Amanda says:

    I need to get some curry paste. My boyfriend and I love thai food, but since we’re trying to save money by going out less, we’ve had to forego it. I’ll keep an eye out for the maesri brand!

  8. Caroline says:

    I have an embarrassingly low spice tolerance, but this looks so good I wouldn’t mind suffering through the pain of the spiciness, haha. Yum!

  9. rsmacaalay says:

    Nice to see some bok choy and curry here

  10. there can never be enough curry in my life

  11. Cecile says:

    I just had to follow your blog after seeing the funny comment you left for Bartolini Crown Jewels!! So, I’m now following you on Pinterest! I love your electic mix of recipes – and – you seem like a super fun guy!!

  12. TasteFood says:

    I love red curries.

  13. Michelle says:

    Nice! I love curries. Of all colors.

  14. Spicy is always good in my book!

  15. Purely.. Kay says:

    This is another dish I can eat in the summer. Delish

  16. Carolyn Chan says:

    They say necessity is the mother of invention !

  17. mmm…this one looks good. I love any sort of coconutty curry and bok choi and chicken thighs are so tasty.

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