Thai Curry
Indulge in the vibrant flavors of Thailand with this irresistible Thai Curry recipe, a perfect harmony of bold spices, creamy coconut milk, and fresh vegetables. Designed to adapt to your preferences, this dish features tender chicken breast or tofu for a vegetarian twist, paired with colorful carrots, red bell peppers, zucchini, and bamboo shoots. The magic begins with fragrant Thai curry paste, simmered with coconut milk to create a rich, flavorful base. Seasoned with a balance of fish sauce or soy sauce, brown sugar, and lime juice, this curry delivers a sweet, savory, and tangy punch in every bite. Topped with aromatic Thai basil and served over fluffy jasmine rice, this quick and easy recipe is ready in just 40 minutes, making it an ideal weeknight dinner. Garnish with red chili for a fiery kick and let your taste buds travel to Southeast Asia! Perfect for fans of authentic Thai cuisine, this dish will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons Thai curry paste (red, green, or yellow)
- 400 ml coconut milk
- 500 grams chicken breast (or tofu for a vegetarian option), cut into bite-sized pieces
- 1 large carrot, thinly sliced
- 1 medium red bell pepper, cut into strips
- 1 medium zucchini, sliced
- 150 grams bamboo shoots, drained
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 10 leaves fresh Thai basil leaves, roughly chopped
- 4 servings steamed jasmine rice, for serving
- 1 piece optional red chili for garnish, thinly sliced
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the Thai curry paste to the skillet and stir for 1-2 minutes until fragrant.
Pour in the coconut milk and stir well to combine. Let it simmer for 5 minutes to allow the flavors to meld together.
Add the chicken (or tofu) to the skillet and cook for 5-7 minutes, stirring occasionally, until fully cooked.
Stir in the carrot, red bell pepper, zucchini, and bamboo shoots. Cook for another 5-7 minutes until the vegetables are tender but still brightly colored.
Season the curry with fish sauce (or soy sauce), brown sugar, and lime juice. Stir thoroughly and let simmer for 2-3 minutes.
Remove the curry from heat and stir in the fresh Thai basil leaves.
Serve the curry hot over steamed jasmine rice, garnished with optional red chili slices for added spice if desired.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 16.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 990 mg | 21% | |
*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.
