Thai Red Curry
Aromatic coconut curry with vegetables and your choice of protein
Ingredients
Instructions
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Prepare the curry baseHeat vegetable oil in a large pot or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
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Cook the proteinAdd your chosen protein (chicken, tofu, or shrimp) to the pot and stir to coat with the curry paste. Cook for 3-4 minutes until the protein is partially cooked through or lightly browned.
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Create the curry saucePour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer, then add palm sugar and fish sauce. Stir until the sugar dissolves completely.
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Add the vegetablesAdd the red bell pepper, bamboo shoots, and eggplant to the curry. Tear the kaffir lime leaves (if using) and add them as well. Simmer for 10-15 minutes until the vegetables are tender and the protein is fully cooked.
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Finish the curryTurn off the heat and stir in the Thai basil leaves and lime juice. Taste and adjust the seasoning with more fish sauce or sugar if needed. The curry should have a balance of spicy, sweet, salty, and sour flavors.
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Serve the curryLadle the curry into bowls over steamed jasmine rice. Garnish with additional Thai basil leaves or sliced red chili if desired. Serve immediately while hot.
Nutritional Information
520
Calories
per serving
28
Protein
grams
22
Carbohydrates
grams
38
Total Fat
grams
28
Saturated Fat
grams
3
Fiber
grams
8
Sugar
grams
830
Sodium
milligrams
45
Vitamin C
% daily value
15
Iron
% daily value
Thai Red Curry is Also Known As
Kaeng Phet, แกงเผ็ด, Gaeng Phed, Red Thai Curry or Coconut Red Curry
