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 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

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.

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 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.

Thai Red Curry

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