Thai Curry Recipe

Name: Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: some oil; 2 tbs red thai curry paste; 1 can coconut milk; 2 chicken filets, cut; 1 can bamboo shoots; 1 can baby corn; 1 bell pepper, cut; 1 thing of broccoli, cut; basil; paprika; kaffir lime leaves; fish sauce

Servings: persons

some oil
2 tbs red thai curry paste
1 can coconut milk
2 chicken filets, cut
1 can bamboo shoots
1 can baby corn
1 bell pepper, cut
1 thing of broccoli, cut
basil
paprika
kaffir lime leaves
fish sauce

1
Turn your pan on high, pour a little oil, when hot put in curry paste and chicken, stir well, put in half the can of the coconut milk, cover and cook on high for a few min until the chicken is not pink anymore but still not all the way cooked. Add a couple spoons of fish sauce.
2
Then put in the rest of the coconut milk, fill that can with water and pour in the water. Stir. Add bamboo shoots, baby corn, paprika, kaffir lime leaves (you need about 5 of them). Bring to a boil, add in a little more fish sauce (here is when you'll need to taste it to see how much you need). Veggies and basil go in last. Shimmer until they cook but are still crisp. Serve over rice.

246

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 12 ingredients. The key ingredients include: some oil, 2 tbs red thai curry paste, 1 can coconut milk, 2 chicken filets, cut, and more.

Yes, Thai Curry falls under the Seafood 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.

Thai Curry

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