Description
Red Thai Curry is a flavorful and aromatic dish that combines red curry paste, creamy coconut milk, proteins, and vegetables for a perfect balance of spicy, creamy, sweet, and savory notes. Serve it with jasmine rice or noodles for a comforting and authentic Thai meal.
Ingredients
Scale
For the Curry Base:
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 can (14 oz) full-fat coconut milk
Proteins & Vegetables (Choose Your Preference):
- 1 lb chicken, shrimp, beef, or tofu
- 1 cup bell peppers, sliced
- ½ cup bamboo shoots
- ½ cup eggplant, diced
- 1 cup spinach
Seasonings & Finishing Touches:
- 1 tbsp fish sauce (or soy sauce for vegan option)
- 1 tsp sugar
- 1 tbsp lime juice
- Fresh basil leaves or cilantro for garnish
Instructions
- Prepare the Curry Base: Heat oil in a wok or skillet over medium heat. Add red curry paste and sauté for 1-2 minutes until fragrant.
- Add Coconut Milk: Gradually stir in coconut milk, mixing well to create a creamy base.
- Cook Proteins: Add your chosen protein and cook until fully cooked through.
- Add Vegetables: Stir in bell peppers, bamboo shoots, and spinach. Cook until tender-crisp.
- Season the Curry: Add fish sauce, sugar, and lime juice. Stir well.
Garnish & Serve: Top with fresh basil or cilantro and serve with steamed jasmine rice.
Notes
- For a vegetarian/vegan option, use tofu or chickpeas and replace fish sauce with soy sauce or tamari.
- Adjust the spice level by adding more curry paste or fresh chilies.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg