Red Curry
This flavorful Thai red curry is made with a rich and creamy coconut milk base, red curry paste, and a variety of vegetables and protein of your choice.
Ingredients - Serves 4
- Cooked rice or noodles - For serving
- Fresh basil leaves - 1/4 cup, chopped
- Lime juice - 1 tablespoon
- Sugar - 1 teaspoon
- Fish sauce - 1 tablespoon
- Protein of your choice (chicken, tofu, shrimp, etc.) - 2 cups, cooked
- Broccoli florets - 1 cup
- Carrots - 2, sliced
- Bell peppers - 2, sliced
- Ginger - 1 tablespoon, grated
- Garlic - 3 cloves, minced
- Onion - 1, sliced
- Vegetable oil - 2 tablespoons
- Coconut milk - 1 can (400ml)
- Red curry paste - 2 tablespoons
Let's Get Started
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the sliced onion, minced garlic, and grated ginger. Cook until fragrant and the onion is translucent.
- Add the red curry paste and stir-fry for a minute to release its flavors.
- Pour in the coconut milk and stir well to combine with the curry paste.
- Add the sliced bell peppers, carrots, and broccoli florets. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Add the cooked protein of your choice (chicken, tofu, shrimp, etc.) and stir to coat it with the curry sauce.
- Season with fish sauce, sugar, and lime juice. Adjust the seasoning according to your taste.
- Simmer for another 2-3 minutes to allow the flavors to meld together.
- Remove from heat and stir in the chopped fresh basil leaves.
- Serve the red curry over cooked rice or noodles.
- Garnish with additional basil leaves, if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 15g
- Sodium: 800mg
- Sugar: 5g