Tho Ruung Red Curry Stir Fry

Experience the bold, aromatic flavors of Thai cuisine with Tho Ruung Red Curry Stir Fry, a quick and vibrant dish that will tantalize your taste buds. This recipe combines tender chicken strips—or tofu for a vegetarian twist—with a richly spiced red curry paste and creamy coconut milk for a luscious, velvety sauce. Crisp vegetables like red bell pepper, julienned carrot, and green beans add a pop of color and texture, while Thai basil leaves infuse the dish with a fragrant, herbal finish. Ready in just 25 minutes, this stir fry is perfect for busy weeknights and can be served over fluffy jasmine rice for a complete meal. Garnished with a fresh squeeze of lime, it’s a delightful combination of sweet, savory, and tangy flavors. Ideal for lovers of easy Thai-inspired dinners!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 300 grams chicken breast (or tofu for vegetarian version)
• 2 tablespoons red curry paste
• 200 milliliters coconut milk
• 1 tablespoon fish sauce (or soy sauce for vegetarian version)
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil
• 1 large red bell pepper, sliced
• 1 medium carrot, julienned
• 100 grams green beans, trimmed
• 15 leaves Thai basil leaves
• 1 medium lime (for garnish)
• 2 cups jasmine rice (optional, to serve)

Directions

Step 1

Prepare your ingredients: Slice the chicken breast (or tofu) into thin strips, and slice the red bell pepper, julienne the carrot, and trim the green beans. Set aside.

Step 2

In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.

Step 3

Add the red curry paste to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant.

Step 4

Pour in the coconut milk and stir to combine with the curry paste, creating a smooth sauce.

Step 5

Add the chicken strips (or tofu) to the skillet and cook for 3-4 minutes until the chicken is no longer pink (or the tofu is slightly browned).

Step 6

Toss in the vegetables: red bell pepper, carrot, and green beans. Stir fry for 3-4 minutes until the vegetables are tender but still crisp.

Step 7

Add the fish sauce (or soy sauce) and brown sugar. Stir well to combine and adjust seasoning if necessary.

Step 8

Remove from heat and stir in the Thai basil leaves, letting the residual heat wilt them gently.

Step 9

Serve hot over jasmine rice if desired. Garnish with lime wedges for a burst of freshness.

Nutrition Facts

Serving size	1361.5 grams (1361.5g)

Amount per serving	% Daily Value*
Calories	1549

Total Fat 39.70g	51%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 16.80g
Cholesterol 255mg	85%
Sodium 2315mg	101%
Total Carbohydrate 183.70g	67%
Dietary Fiber 12.30g	44%
Total Sugars 31.90g
Protein 112.10g	224%

Vitamin D 39IU	195%
Calcium 216mg	17%
Iron 9mg	52%
Potassium 2008mg	43%

*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: 23.2%

Protein: 29.1%

Carbs: 47.7%