Thai Spiced Coconut
Indulge in the bold and aromatic flavors of this Thai Spiced Coconut recipe, a vibrant dish that brings the essence of Southeast Asia to your kitchen. Combining creamy coconut milk with the zesty heat of red curry paste, fragrant lemongrass, ginger, and kaffir lime leaves, this dish delivers a savory-sweet harmony that's impossible to resist. A touch of brown sugar balances the spice, while fresh basil and optional red chili add a layer of brightness and heat. Perfectly paired with fluffy jasmine rice, this quick and easy recipe, ready in just 30 minutes, is ideal for weeknight dinners or an impressive meal for guests. Ready to elevate your dinner game? Dive into the rich, Thai-inspired world of tropical spices today!
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 2 tablespoons Red curry paste
- 1 tablespoon Fresh ginger
- 2 cloves Garlic
- 1 Lemongrass (stalk)
- 3 Kaffir lime leaves
- 1 tablespoon Brown sugar
- 1 tablespoon Fish sauce
- 1 tablespoon Vegetable oil
- 1 Red chili (optional)
- 10 Fresh basil leaves
- 0.5 teaspoon Salt
- 4 cups Cooked jasmine rice (for serving)
Instructions
Prepare the ingredients: mince the garlic, grate the ginger, and lightly bruise the lemongrass stalk by gently smashing it with the back of a knife.
Heat the vegetable oil in a saucepan or wok over medium heat.
Add the ginger, garlic, and lemongrass to the pan. Sauté for about 2 minutes until fragrant.
Stir in the red curry paste and cook for another 2 minutes to release its aroma.
Pour in the coconut milk and stir well to combine with the curry paste.
Add the kaffir lime leaves, brown sugar, and fish sauce to the mixture. Stir everything together.
Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally to prevent sticking.
If desired, add thinly sliced red chili for extra heat and let simmer for another 2-3 minutes.
Remove the lemongrass stalk and kaffir lime leaves before serving.
Taste and adjust the seasoning with salt, if needed.
Garnish the dish with fresh basil leaves and serve hot with cooked jasmine rice.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 373.4 g | 136% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 41.2 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 2896 mg | 62% | |
*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.
