Red Curry Recipe – Eats Now

Name: Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: lite coconut milk or 14 ounces can of light; 1 red pepper large; 1 tablespoon red curry paste heaping of; 1 onion small; 3 cloves garlic depending on what you like; 2 red potatoes smalls; 2 zucchinis; 1/2 cup chicken broth; 1 teaspoon lemon juice; 1 teaspoon Sriracha more if you like it really spicy; 1 pound chicken or or beef, or more vegetables

Servings: persons

lite coconut milk or 14 ounces can of light
1 red pepper large
1 tablespoon red curry paste heaping of
1 onion small
3 cloves garlic depending on what you like
2 red potatoes smalls
2 zucchinis
1/2 cup chicken broth
1 teaspoon lemon juice
1 teaspoon Sriracha more if you like it really spicy
1 pound chicken or or beef, or more vegetables

1
Peel and dice onion as you like it.
2
Heat medium to large saucepan on low.
3
Press or cut garlic.
4
Add garlic and onion to pan and simmer.
5
Cut zucchinis, red pepper, potatoes and other vegetables if applicable.
6
Add vegetables to pan.
7
Add coconut milk, broth and curry paste and mix well.
8
Slice meat or tofu into bite sized pieces and add to pan.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: lite coconut milk or 14 ounces can of light, 1 red pepper large, 1 tablespoon red curry paste heaping of, 1 onion small, and more.

Yes, Red Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry

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