Description
A vibrant and flavorful Thai red curry made with coconut milk, red curry paste, and fresh vegetables, ready in under 30 minutes.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 pound chicken breast, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Fresh basil leaves for garnish
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 chicken and cook for 5 minutes.
- Stir in the vegetables, fish sauce, and sugar; cook for another 10 minutes until vegetables are tender.
- Garnish with fresh basil and serve with rice.
Notes
For a vegetarian version, substitute chicken with tofu. Adjust the curry paste for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 20g