Tho Ruung Red Curry Stir Fry
Experience the bold, aromatic flavors of Thai cuisine with Tho Ruung Red Curry Stir Fry, a quick and vibrant dish that will tantalize your taste buds. This recipe combines tender chicken strips—or tofu for a vegetarian twist—with a richly spiced red curry paste and creamy coconut milk for a luscious, velvety sauce. Crisp vegetables like red bell pepper, julienned carrot, and green beans add a pop of color and texture, while Thai basil leaves infuse the dish with a fragrant, herbal finish. Ready in just 25 minutes, this stir fry is perfect for busy weeknights and can be served over fluffy jasmine rice for a complete meal. Garnished with a fresh squeeze of lime, it’s a delightful combination of sweet, savory, and tangy flavors. Ideal for lovers of easy Thai-inspired dinners!
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Recipe Information
Ingredients
- 300 grams chicken breast (or tofu for vegetarian version)
- 2 tablespoons red curry paste
- 200 milliliters coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian version)
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 1 large red bell pepper, sliced
- 1 medium carrot, julienned
- 100 grams green beans, trimmed
- 15 leaves Thai basil leaves
- 1 medium lime (for garnish)
- 2 cups jasmine rice (optional, to serve)
Instructions
Prepare your ingredients: Slice the chicken breast (or tofu) into thin strips, and slice the red bell pepper, julienne the carrot, and trim the green beans. Set aside.
In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.
Add the red curry paste to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and stir to combine with the curry paste, creating a smooth sauce.
Add the chicken strips (or tofu) to the skillet and cook for 3-4 minutes until the chicken is no longer pink (or the tofu is slightly browned).
Toss in the vegetables: red bell pepper, carrot, and green beans. Stir fry for 3-4 minutes until the vegetables are tender but still crisp.
Add the fish sauce (or soy sauce) and brown sugar. Stir well to combine and adjust seasoning if necessary.
Remove from heat and stir in the Thai basil leaves, letting the residual heat wilt them gently.
Serve hot over jasmine rice if desired. Garnish with lime wedges for a burst of freshness.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 31.9 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 216 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2008 mg | 43% | |
*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.
