Scrumptious Thai Coconut Red Curry
Dive into the vibrant, aromatic world of Thai cuisine with this Scrumptious Thai Coconut Red Curry recipe—a perfect medley of bold flavors and creamy textures. This dish combines fragrant red curry paste, rich coconut milk, and a balance of sweet, savory, and spicy notes, thanks to ingredients like brown sugar, fish sauce, and fresh Thai basil. Packed with colorful vegetables like red bell peppers, zucchini, and carrots, this curry is as beautiful as it is nourishing. Whether you choose tender chicken breast or tofu for a vegetarian twist, the result is a hearty, satisfying meal that comes together in just 40 minutes. Serve it over fluffy jasmine rice with a squeeze of fresh lime for a delightful burst of citrus. Perfect for weeknight dinners or impressing your guests, this easy-to-make Thai staple delivers authentic flavors straight to your table!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 400 grams chicken breast (or tofu for vegetarian)
- 400 milliliters coconut milk
- 1 cup chicken or vegetable stock
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium carrot, thinly sliced
- 1 cup bamboo shoots (optional)
- 0.5 cup Thai basil leaves
- 1 piece lime, for serving
- 4 servings cooked jasmine rice, for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the red curry paste and stir-fry for 2-3 minutes until fragrant.
Add the chicken (or tofu) to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked.
Pour in the coconut milk and chicken (or vegetable) stock. Stir to combine.
Stir in the brown sugar and fish sauce (or soy sauce), and let the curry simmer gently for 5 minutes.
Add the red bell pepper, zucchini, carrot, and bamboo shoots (if using). Cook for 7-10 minutes or until the vegetables are tender.
Remove the curry from the heat and stir in the Thai basil leaves.
Serve the curry hot over cooked jasmine rice and garnish with a squeeze of lime for added brightness. Enjoy!
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5000 mg | 217% | |
| Total Carbohydrate | 286.3 g | 104% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 60.7 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 533 mg | 41% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4815 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
