Description
A flavorful Thai red curry made with coconut milk, vegetables, and protein, ready in under 30 minutes.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 8 oz chicken breast, sliced (optional for vegetarian version, omit)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Fresh basil leaves for garnish
- Lime wedges for serving
Instructions
- Heat the oil in a large pan over medium heat.
- Add the red curry paste and stir for 1 minute until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the sliced bell pepper, zucchini, and broccoli; cook for 5 minutes.
- If using, add the chicken and cook until it's no longer pink, about 5-7 minutes.
- Stir in fish sauce, soy sauce, and sugar; simmer for another 2 minutes.
- Garnish with fresh basil and serve with lime wedges and rice.
Notes
For a spicier version, add extra red curry paste. Adjust vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 20g