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–+ servings
Thai Red Curry

Thai Red Curry

Discover the vibrant flavors of Thai Red Curry with our easy recipe. Perfect for weeknights or special occasions, this dish is a flavorful adventure awaits.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 fresh red chilies seeded and chopped
  • 2 cloves garlic, minced
  • 2 cm fresh ginger, grated
  • 1 stalk lemongrass, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • 2 tbsp vegetable oil
  • 1 lime zest and juice
  • 2 tbsp vegetable oil
  • 1 can coconut milk (400 ml)
  • 400 g chicken, shrimp, or tofu, cut into pieces
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 100 g fresh green beans
  • 1 tbsp fish sauce
  • 1 tsp brown sugar

Equipment

  • Food processor or mortar and pestle
  • Large pan or wok
  • Wooden spoon
  • Measuring spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Blend all the ingredients for the curry paste in a food processor until smooth.
  2. Heat vegetable oil in a large pan or wok over medium heat and add the red curry paste, cooking it for a couple of minutes.
  3. Pour in the coconut milk and stir to combine with the paste; let it simmer.
  4. Add your choice of protein (chicken, shrimp, or tofu) and cook for 5-7 minutes.
  5. Toss in the sliced vegetables and cook until tender yet crisp.
  6. Season the curry with fish sauce and brown sugar, adjusting to taste.
  7. Garnish with fresh Thai basil or cilantro and a squeeze of lime juice before serving.

Nutrition

Calories: 375kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 18gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Use fresh ingredients for the best flavor. Store-bought curry paste is a convenient alternative if you're short on time. Adjust seasoning to balance flavors—spicy, salty, sweet, and tangy are key. Serve with steamed jasmine rice to soak up the delicious sauce. Leftovers taste even better the next day. Store in the fridge for up to 3 days or freeze for longer storage.
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