Spicy Thai Curry
Dive into the bold, aromatic flavors of this Spicy Thai Curry, a vibrant dish that brings authentic Thai cuisine straight to your kitchen. Perfectly balanced with the heat of red curry paste, creamy coconut milk, and the tangy notes of lime juice, this recipe offers a harmonious medley of tastes and textures. Tender chunks of chicken or tofu are simmered alongside crisp, colorful vegetables like red bell pepper, zucchini, and carrot, ensuring every bite is a feast for the senses. Garnished with fresh Thai basil and sliced chili for an herby, spicy kick, this curry pairs beautifully with fluffy jasmine rice to soak up the luscious, savory sauce. Quick to prepare and packed with bold ingredients, this crowd-pleasing recipe is an excellent choice for spice lovers looking to elevate their weeknight dinners.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 500 grams chicken breast or tofu
- 1 red bell pepper
- 1 zucchini
- 1 carrot
- 10 leaves Thai basil leaves
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 pods fresh chili
- 200 milliliters water
- 1.5 cups jasmine rice
- 1 teaspoon salt
Instructions
Begin by cooking the jasmine rice according to package instructions, using 1.5 cups of rice and the appropriate amount of water.
While the rice cooks, prepare the vegetables: slice the red bell pepper, zucchini, and carrot into thin strips. Cut the chicken breast (or tofu) into bite-sized pieces.
Heat 2 tablespoons of vegetable oil in a deep skillet or wok over medium heat.
Add 3 tablespoons of red curry paste to the hot oil and stir-fry for 1–2 minutes until fragrant.
Gradually pour in the coconut milk while stirring to blend it with the curry paste. Add 200 milliliters of water to thin the sauce slightly.
Add the chicken (or tofu) to the pan and simmer for 10 minutes, stirring occasionally to ensure even cooking.
Add the red bell pepper, zucchini, and carrot to the skillet. Cook for an additional 5–7 minutes until the vegetables are tender but still vibrant.
Stir in 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 1 tablespoon of lime juice. Adjust the seasoning as needed, adding more fish sauce or lime juice to taste.
Slice the fresh chili pods thinly, and add them to the curry for extra heat. Stir well.
Remove the curry from heat and garnish with fresh Thai basil leaves.
Serve the Spicy Thai Curry hot, accompanied by the steamed jasmine rice. Enjoy!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 14.2 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 727 mg | 15% | |
*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.
