Description
Experience the delightful explosion of flavors in this vibrant red curry, featuring a harmonious blend of coconut milk, red curry paste, and fresh vegetables.
Ingredients
Scale
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 lb chicken or tofu (diced)
- 2 cups vegetables (bell peppers, broccoli, snap peas)
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon sugar
- Fresh basil or cilantro (for garnish)
- Cooked rice (for serving)
Instructions
- Heat the red curry paste over medium heat for about 1–2 minutes.
- Add the coconut milk and stir to create a creamy base.
- Toss in the diced chicken or tofu and sear until browned (about 5–7 minutes).
- Mix in the vegetables and fish sauce (or soy) along with sugar.
- Cook for about 10–15 minutes until veggies are tender yet crisp.
- Serve hot over rice garnished with fresh basil or cilantro.
Notes
Adjust spice level by varying the amount of red curry paste. Store leftovers in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg