Thai Red Curry
Ingredients
The base
-
1
tablespoon
oil (olive or coconut)
-
1
medium
shallot, finely diced
-
4
cloves
garlic, roughly chopped
-
3
tablespoons
lemongrass, finely chopped (or paste)
-
2–6
tablespoons
red curry paste
-
1
lb
protein (chicken breast/thigh, shrimp, or tofu)
-
2
cups
mixed veggies (bell pepper, zucchini, etc.)
-
14
ounces
full fat coconut milk
-
1
cube
chicken or veggie bouillon
-
1–2
tablespoons
fish sauce
-
1
tablespoon
brown sugar
-
6–8
leaves
kaffir lime leaves
-
1–2
tablespoons
lime juice
-
to taste
salt
Optional garnishes
-
1
wedge
lime
-
1
cup
bean sprouts
-
1
tablespoon
Thai basil or regular basil
-
to taste
Thai chili flakes
Instructions
- Start cooking jasmine rice if serving.
- Prep the protein by thinly slicing chicken or preparing tofu.
- In a large pot, heat oil over medium heat and sauté shallot, garlic, and lemongrass until fragrant.
- Add red curry paste and fry for a minute to enhance flavor.
- Stir in coconut milk, bouillon cube, fish sauce, brown sugar, and kaffir lime leaves, then bring to a gentle simmer.
- Add sliced chicken and veggies, simmer until chicken is cooked through and veggies are tender, about 5 minutes.
- Adjust seasoning with lime juice and salt, adding more curry paste if desired.
- Serve over rice, garnished with bean sprouts, basil, lime, and chili flakes.
Nutrition Facts (estimated)
Servings
4
Calories
398
Total fat
24.6g
Total carbohydrates
16.4g
Total protein
29.6g
Sodium
703.9mg
Cholesterol
82.7mg
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