Thai Curry

Indulge in the vibrant flavors of Thailand with this irresistible Thai Curry recipe, a perfect harmony of bold spices, creamy coconut milk, and fresh vegetables. Designed to adapt to your preferences, this dish features tender chicken breast or tofu for a vegetarian twist, paired with colorful carrots, red bell peppers, zucchini, and bamboo shoots. The magic begins with fragrant Thai curry paste, simmered with coconut milk to create a rich, flavorful base. Seasoned with a balance of fish sauce or soy sauce, brown sugar, and lime juice, this curry delivers a sweet, savory, and tangy punch in every bite. Topped with aromatic Thai basil and served over fluffy jasmine rice, this quick and easy recipe is ready in just 40 minutes, making it an ideal weeknight dinner. Garnish with red chili for a fiery kick and let your taste buds travel to Southeast Asia! Perfect for fans of authentic Thai cuisine, this dish will keep everyone coming back for seconds.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons Thai curry paste (red, green, or yellow)
• 400 ml coconut milk
• 500 grams chicken breast (or tofu for a vegetarian option), cut into bite-sized pieces
• 1 large carrot, thinly sliced
• 1 medium red bell pepper, cut into strips
• 1 medium zucchini, sliced
• 150 grams bamboo shoots, drained
• 2 tablespoons fish sauce (or soy sauce for vegetarian option)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 10 leaves fresh Thai basil leaves, roughly chopped
• 4 servings steamed jasmine rice, for serving
• 1 piece optional red chili for garnish, thinly sliced

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 2

Add the Thai curry paste to the skillet and stir for 1-2 minutes until fragrant.

Step 3

Pour in the coconut milk and stir well to combine. Let it simmer for 5 minutes to allow the flavors to meld together.

Step 4

Add the chicken (or tofu) to the skillet and cook for 5-7 minutes, stirring occasionally, until fully cooked.

Step 5

Stir in the carrot, red bell pepper, zucchini, and bamboo shoots. Cook for another 5-7 minutes until the vegetables are tender but still brightly colored.

Step 6

Season the curry with fish sauce (or soy sauce), brown sugar, and lime juice. Stir thoroughly and let simmer for 2-3 minutes.

Step 7

Remove the curry from heat and stir in the fresh Thai basil leaves.

Step 8

Serve the curry hot over steamed jasmine rice, garnished with optional red chili slices for added spice if desired.

Nutrition Facts

Serving size	2261 grams (2261.0g)

Amount per serving	% Daily Value*
Calories	2320

Total Fat 50.70g	65%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 16.80g
Cholesterol 425mg	142%
Sodium 4254mg	185%
Total Carbohydrate 275.20g	100%
Dietary Fiber 16.60g	59%
Total Sugars 64.40g
Protein 187.50g	375%

Vitamin D 65IU	325%
Calcium 317mg	24%
Iron 13mg	73%
Potassium 4238mg	90%

*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: 19.8%

Protein: 32.5%

Carbs: 47.7%