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Thai Red Curry

A fragrant coconut milk curry with chicken, bamboo shoots, bell peppers, and Thai basil. Rich, slightly spicy, and ready in under 30 minutes.

DinnerThaiEasy

10 min

Prep

20 min

Cook

30 min

Total

Servings

Easy

Difficulty

Instructions

Heat vegetable oil in a large saucepan or wok over medium-high heat. Add the red curry paste and fry for 1 minute until fragrant and darkened.

Tip: Frying the curry paste in oil first blooms the spices and develops a much deeper flavor than adding it directly to liquid.

Pour in half the coconut milk and stir until the paste is dissolved. Add the chicken and cook for 5 minutes.

Add remaining coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer. Add bell pepper and bamboo shoots. Cook 10 minutes until chicken is cooked through.

Stir in lime juice and Thai basil. Serve over steamed jasmine rice.

Nutrition per Serving

520kcal

Calories

36g

Protein

42g

Carbs

24g

Fat

Fiber

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Thai Red Curry

Ingredients

Instructions

Nutrition per Serving

Tags

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