Thai Curry
A vibrant and aromatic dish combining tender chicken or tofu with fresh vegetables in a rich coconut milk sauce, perfect for any meal.
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 2 cups coconut milk
- 1 tablespoon red curry paste
- 1 pound chicken or tofu cubed
- 1 red bell pepper sliced
- 1 cup green beans trimmed
- 1 carrot sliced
- 1 onion chopped
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon brown sugar
- Fresh basil leaves for garnish
Instructions
- Heat a large pot over medium heat.
- Add coconut milk and bring to a gentle simmer.
- Stir in the red curry paste until well blended.
- Add the cubed chicken or tofu and cook until browned.
- Incorporate the chopped onion and cook until translucent.
- Add the sliced bell pepper, green beans, and carrot.
- Pour in the fish sauce and brown sugar; stir well.
- Simmer for 15 minutes until vegetables are tender.
- Adjust seasoning to taste, adding more fish sauce if desired.
- Serve hot, garnished with fresh basil leaves.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 15g | Fat: 20g | Fiber: 5g