Red Thai Curry

Dive into the vibrant and aromatic flavors of Red Thai Curry, a comforting dish that blends authentic Thai spices with creamy coconut milk for a rich and satisfying meal. This easy-to-make recipe is packed with juicy chicken (or tofu for a vegetarian twist), crisp red bell peppers, tender green beans, and the delicate fragrance of kaffir lime leaves. Simmered to perfection with red curry paste, fish sauce, and brown sugar, every bite offers a perfect balance of spicy, sweet, and savory. Fresh basil and a splash of lime juice add the final touch of brightness to this crowd-pleasing dish. Serve it over a warm bed of steamed white rice for a wholesome dinner that’s ready in just 40 minutes. Whether you're a fan of Thai cuisine or looking to try something new, this recipe is sure to become a household favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Red curry paste
• 500 grams Chicken breast (or tofu for vegetarian)
• 400 ml Coconut milk
• 200 ml Chicken broth (or vegetable broth)
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 4 pieces Kaffir lime leaves
• 1 medium Red bell pepper
• 150 grams Green beans
• 100 grams Bamboo shoots
• 20 grams Basil leaves
• 1 tablespoon Lime juice
• None to taste Salt
• 200 grams White rice

Directions

Step 1

Begin by cooking the white rice according to the package instructions so it is ready when you need it.

Step 2

Heat the coconut oil in a large pan over medium-high heat. Add the red curry paste and sauté for 2-3 minutes to release the flavors.

Step 3

Add the sliced chicken breast (or tofu) to the pan and stir well, cooking until the chicken is browned and cooked through about 5 minutes.

Step 4

Pour in the coconut milk and chicken broth, stirring to combine with the curry paste and chicken.

Step 5

Add the fish sauce, brown sugar, and kaffir lime leaves. Stir well and bring the mixture to a gentle simmer.

Step 6

Slice the red bell pepper into thin strips, and trim the ends of the green beans. Add both vegetables to the curry along with the bamboo shoots.

Step 7

Continue to simmer the curry for another 10 minutes, allowing the vegetables to cook through and the flavors to meld.

Step 8

Just before serving, stir in the fresh basil leaves and lime juice, adjusting the seasoning with salt if needed.

Step 9

Serve the red Thai curry hot over a bed of steamed white rice, garnishing with extra basil leaves if desired.

Nutrition Facts

Serving size	1838.9 grams (1838.9g)

Amount per serving	% Daily Value*
Calories	1717

Total Fat 52.00g	67%
Saturated Fat 29.90g	150%
Polyunsaturated Fat 1.60g
Cholesterol 427mg	142%
Sodium 4789mg	208%
Total Carbohydrate 134.40g	49%
Dietary Fiber 10.90g	39%
Total Sugars 51.90g
Protein 171.10g	342%

Vitamin D 65IU	325%
Calcium 266mg	20%
Iron 10mg	54%
Potassium 2766mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 40.5%

Carbs: 31.8%