Thai Red Curry
User Reviews
4.9
123 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
5
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Calories
522 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry
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This Thai Red Curry recipe is packed full of flavor, veggies, and will become a new favorite. It's easy to customize and is made in one pot for mess-free cooking.
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Ingredients
- 3 Tablespoons oil , canola, vegetable or coconut oil
- 1 leek , chopped (the white and light green part only)
- 1 yam , small, peeled and chopped into ½ inch cubes
- 1 cup cabbage , chopped
- ½ green bell pepper , chopped
- 1 cup snap peas , halved
- 2 teaspoons fresh minced ginger
- 2 cloves garlic , minced
- 1-6 Tablespoons red curry paste*
- 1 1/2 cups low-sodium chicken broth
- 14 oz can unsweetened coconut milk
- 1 or 2 teaspoons cornstarch*
- 1 teaspoon fish sauce
- 1 Tablespoon lime juice , about 1 small lime
- 1 Tablespoon light brown sugar
- 1 boneless skinless chicken breast , chopped or ½ lb uncooked shelled shrimp
- 1 cup Thai basil leaves , loosely packed
Fried Shallots:
- 2 shallots , sliced very thinly into rounds
- 3 Tablespoons oil , canola, vegetable or coconut oil
Garnishes
- fresh cilantro
- hot cooked rice , jasmine or white rice, optional
Instructions
- Heat oil in a pot over medium heat. Add leeks and sauté for a few minutes until softened. Add yams, cabbage, bell pepper and snap peas and sauté over medium-high heat for 2 minutes. Reduce heat to medium and add ginger, garlic and curry paste and sauté for 3 minutes. Add chicken, if using.
- Stir in chicken broth. Mix cornstarch with the coconut milk, and then add to the pot. Bring to a simmer and cook for 15 minutes or until the potatoes are tender (and chicken is cooked through).
- Meanwhile, add 3 Tablespoons oil and sliced shallots to a small skillet. Cook over medium heat, stirring gently the entire time, for several minutes until they begin to get golden. Once they start to get golden brown, remove to a paper towel lined plate and set aside.
- To the curry, stir in fish sauce, brown sugar, lime juice (and shrimp, if using). Simmer 5 more minutes. Stir in Thai basil leaves.
- Top with fresh cilantro leaves and fried shallots before serving.
- Serve as a soup, or serve over hot cooked jasmine rice, cauliflower rice, zoodles, or cooked spaghetti squash.
Notes
- Curry Paste: You can make the curry paste from scratch, or I use the Mae Ploy Brand, which is very bold so I use 1-3 Tablespoons. Spice level of curry paste varies by brand, so start with less and add more later, for more heat and bold flavor. For example, if using Thai Kitchen brand, I use the entire 4oz container for a mild/medium spice curry.
- Cornstarch: I love to serve this as a soup so I only add 1 teaspoon cornstarch, but if you want the broth thicker to serve over rice, add 2.
- Veggie Substitution: broccoli, green beans, zucchini, and carrots.
- Tofu: If you’d like to add tofu, I suggest air frying or baking it first, and then stir in towards the end.
- Make Ahead Instructions: Store red curry in the fridge for 3-4 days. Rewarm on the stove.
- Freezing Instructions: Place in freezer safe bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Serve as a soup, or serve over hot cooked jasmine rice, cauliflower rice, zoodles, or cooked spaghetti squash.
- Recipe Inspired by Buttercup Ice Creams and Chowders in Nehalem, OR
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
40g
(13%)
Protein
11g
(22%)
Fat
37g
(57%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
14mg
(5%)
Sodium
171mg
(7%)
Potassium
1220mg
(35%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
1891IU
(38%)
Vitamin C
49mg
(54%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 171mg | 7% |
| Potassium | 1220mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1891IU | 38% |
| Vitamin C | 49mg | 54% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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