Thai Red Curry Recipe

Name: Thai Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Vegetable Oil; 1 Tablespoon Thai Red Curry Paste; 2 cups Bite Sized Broccoli Crowns; 1 whole Small Zuchinni, Cut Into Bite Sized Pieces; 1 whole Red Bell Pepper, Julienned; 1 can (15 Oz. Size) Baby Corn, Drained; 1 can (14 Oz. Size) Coconut Milk; 1 teaspoon Fish Sauce; 2 cups Cooked Chicken, Shrimp Or Tofu (optional); 2 cups Hot Cooked Rice

Servings: persons

1
Heat oil in a large skillet over medium heat.
2
Add curry paste and saute for 1 minute.
3
Add broccoli, zucchini and red bell pepper and saute for 4-5 minutes.
4
Stir in baby corn, coconut milk and fish sauce.
5
Simmer for 10 minutes or until vegetables reach desired doneness.
6
If using, add cooked chicken, shrimp or tofu and simmer until it is heated through.
7
Serve over rice.
8
Note: You can use any kind of rice you like.
9
I prefer brown rice, but it is also great with jasmine rice.

760

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 Tablespoon Vegetable Oil, 1 Tablespoon Thai Red Curry Paste, 2 cups Bite Sized Broccoli Crowns, 1 whole Small Zuchinni, Cut Into Bite Sized Pieces, and more.

Yes, Thai Red 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.

That's it — enjoy your meal!

Thai Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions