Making this Thai Red Bean Curry is as simple as it gets in the kitchen. A few months back, I made the wonderfully easy 15-minute Coconut Curry Noodle Soup recipe and discovered the wonders of canned curry paste. It’s a great way to increase the flavor of your dish with very little work. The preparation time for this weeknight-worthy one-pot supper is less than thirty minutes, and there are fewer than ten ingredients.
Visit any Asian supermarket and look for a tiny red can marked “red curry paste” if you’re on the hunt for this delicious condiment.
Red curry paste, as you probably figured. Here you won’t find any illegible Chinese characters or Chinglish mistakes. It was the “Maesri” brand, which is what we typically purchase.
- 450g of boneless skinless chicken thighs (chopped into bite-sized pieces)
- 2 cloves of minced garlic
- 2 slices of minced ginger
- 1 small bunch choy sum
- 1 cup of coconut milk
- 2 tablespoons of oil
- 2 tablespoons of Thai red curry paste
- salt and pepper
- A handful of chopped cilantro
- Sprinkle some salt and pepper on the chicken. In a skillet, warm 2 tablespoons of oil over medium heat. Stir in the garlic and ginger, and cook for 1 minute or until the aroma fills the kitchen.
- Fry for an additional minute after adding the curry paste.
- Add the chicken and increase the heat to high. Add the coconut milk once the chicken has browned.
- Slowly heat to a simmer and season with salt to taste. Add the choy sum and simmer for another 5 minutes, stirring occasionally. While the choy sum is cooking, chop the cilantro and add it to the pan. Add to a bowl of rice.