Description
This Easy Thai Red Curry is a creamy, spicy, and deeply flavorful dish made with coconut milk, red curry paste, and your favorite veggies or protein. It’s a comforting one-pan meal that’s quick to whip up and better than takeout!
Ingredients
Units
Scale
- 1 tablespoon oil (coconut or vegetable)
- 2–3 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 cup cooked protein (chicken, tofu, shrimp, etc.)
- Juice of 1/2 lime
- Fresh basil or cilantro for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat oil in a large skillet over medium heat. Add curry paste and cook for 1–2 minutes until fragrant.
- Stir in coconut milk, soy sauce, and brown sugar. Bring to a simmer.
- Add vegetables and simmer for 5–7 minutes until tender.
- Stir in cooked protein and lime juice. Heat through.
- Serve over jasmine rice and garnish with fresh herbs.
Notes
- Adjust curry paste to your spice preference.
- Swap in any vegetables you like—zucchini, carrots, or eggplant work great.
- Add fish sauce for more authentic Thai flavor.
Nutrition
- Calories: 420 kcal
- Sugar: 10g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg (varies by protein used)
