Description
Thai Red Curry is a vibrant and aromatic dish that combines creamy coconut milk with a medley of fresh vegetables and spices. This easy-to-follow recipe lets you create a mouthwatering meal that’s perfect for any occasion, whether you’re hosting friends or enjoying a cozy family dinner. With its rich flavors and customizable ingredients, Thai Red Curry is sure to impress your taste buds and bring everyone together around the table.
Ingredients
Scale
- 1 lb boneless chicken thighs (or tofu for vegetarian option)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 cup fresh basil leaves
- 1 cup bell peppers, sliced (assorted colors)
- 1 medium zucchini, sliced thinly
- 2 tbsp fish sauce (omit or substitute with soy sauce for vegetarian)
- Juice of 1 lime
Instructions
- Prepare your ingredients by chopping the chicken or tofu and slicing the vegetables.
- In a large pot over medium heat, sauté minced garlic and ginger until fragrant, about 1-2 minutes.
- Add chicken (or tofu) and red curry paste; cook until chicken is browned.
- Pour in the coconut milk while stirring continuously; let it simmer for about 5 minutes.
- Add bell peppers and zucchini; cook for another 10 minutes until tender but still crunchy.
- Stir in fish sauce and lime juice before removing from heat; taste and adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 85mg