Thai Red Coconut Curry
Immerse yourself in the bold, aromatic flavors of Thai cuisine with this vibrant Thai Red Coconut Curry recipe. This one-pan wonder combines creamy coconut milk, zesty red curry paste, and fragrant garlic and ginger to create a harmonious base, while tender vegetables like carrots, red bell peppers, and zucchini add a delightful crunch. Choose your favorite protein—be it chicken, tofu, or shrimp—for a dish that’s as versatile as it is satisfying. A hint of sweetness from brown sugar, a splash of optional fish sauce, and a squeeze of lime juice bring balance to every bite, while fresh basil leaves elevate the curry with a pop of freshness. Quick and easy to prepare in under 40 minutes, this comforting curry is perfect for weeknight dinners and pairs beautifully with fluffy jasmine rice. Whether you’re a Thai food enthusiast or trying it for the first time, this recipe is sure to transport your taste buds to Southeast Asia!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 14 ounces coconut milk
- 1 cup vegetable or chicken broth
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 pound cooked protein (chicken, tofu, or shrimp)
- 0.25 cup fresh basil leaves
- 1 tablespoon lime juice
- 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, minced garlic, and grated ginger. Stir and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable or chicken broth. Stir to combine.
Add the fish sauce (if using) and brown sugar, and mix well.
Add the sliced carrots, red bell pepper, and zucchini. Simmer for 10-12 minutes until the vegetables are tender.
Stir in the cooked protein of your choice and heat through for 3-4 minutes.
Remove the skillet from the heat and stir in the fresh basil leaves and lime juice.
Serve hot over cooked jasmine rice and garnish with additional basil, if desired.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 51.6 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 290 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2876 mg | 61% | |
*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.
