Thai Curry Stir Fry
Bursting with vibrant flavors and wholesome ingredients, this Thai Curry Stir Fry is a quick and satisfying one-pan dish that brings the allure of Thai cuisine straight to your kitchen. Sauté aromatic garlic and ginger in creamy coconut oil, then infuse the dish with bold red curry paste and silky coconut milk for a rich, savory sauce. Tender chicken or tofu pairs beautifully with a medley of crisp bell peppers, carrots, broccoli, and mushrooms, while fresh Thai basil and a splash of lime juice add a zesty, fragrant finish. Served over fluffy jasmine rice and optionally topped with crushed peanuts or cashews for added crunch, this recipe is a perfect weeknight dinner that’s ready in just 35 minutes. A harmonious balance of sweet, savory, and spicy flavors makes this dish a must-try for fans of authentic Thai cooking.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Red curry paste
- 1 can Unsweetened coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 400 grams Chicken breast or tofu, sliced
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1.5 cups Broccoli florets
- 1 cup Mushrooms, sliced
- 0.25 cup Thai basil leaves
- 4 servings Cooked jasmine rice
- 0.25 cup Optional: crushed peanuts or cashews
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes to release its flavors.
Pour in the coconut milk, soy sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
Add the chicken or tofu to the skillet and cook until fully cooked through, about 5-7 minutes. Stir occasionally to coat the protein with the curry sauce.
Add the sliced red bell pepper, carrot, broccoli florets, and mushrooms to the skillet. Cook for 5 minutes, stirring frequently, until the vegetables are tender yet still crisp.
Stir in the lime juice and Thai basil leaves. Taste and adjust seasonings if needed.
Serve the Thai Curry Stir Fry over steamed jasmine rice. Garnish with crushed peanuts or cashews, if desired, for added crunch.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 827 mg | 18% | |
*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.
