Thai Red Curry
A rich and aromatic Thai dish combining coconut milk, red curry paste, and a variety of vegetables and protein, perfect for a hearty meal.
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 can 400ml coconut milk
- 2-3 tablespoons red curry paste
- 300 g chicken beef, or tofu (cubed)
- 1 cup bell peppers sliced
- 1 cup zucchini sliced
- 1 cup bamboo shoots drained
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Fresh basil leaves
- Cooked jasmine rice for serving
Instructions
- Heat a large skillet over medium heat.
- Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir well to combine.
- Add the cubed chicken, beef, or tofu to the skillet.
- Cook for 5-7 minutes until the protein is cooked through.
- Add the sliced bell peppers and zucchini to the skillet.
- Stir in the bamboo shoots, fish sauce, and sugar.
- Simmer for another 5-10 minutes until the vegetables are tender.
- Taste and adjust seasoning if necessary.
- Serve hot over jasmine rice, garnished with fresh basil leaves.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 18g | Fiber: 5g