Thai Coconut Curry


  • 2 Tablespoons coconut oil
  • salt and pepper
  • 4 cloves of garlic
  • 1 Tablespoon chopped ginger
  • 1 sweet onion
  • 1/2 pound chicken 
  • 2 Tablespoons red curry paste (Maesri or Lobo are the best)
  • 1/4 cup scallions
  • 2 cups bok choy
  • 2 cups vegetable broth
  • 1 cup coconut millk

  1. Heat oil in a large pan. Add sliced onion, chopped garlic, and chopped ginger to the pan. Sauté until soft, about 2 minutes.
  2. Salt and pepper your protein. Add the protein to the pan and cook.
  3. Add the bok choy and any other veggies desired. Salt well. Cover with red curry paste. Cook for about 2 minutes or until it seems dry. Add the broth once the paste is fragrant. Add more broth, coconut milk and fish sauce and/or soy sauce if desired. 
  4. If a sweeter taste is desired, add brown sugar. 
  5. Serve over rice!
Recipe from the kitchen of Rachel Kyle.


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