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 Tbs. olive oil; 1 medium yellow onion, diced (1 1/2 cups); 3 Tbs. red curry paste; 2 Tbs. low-sodium soy sauce; 1 clove garlic, minced (1 tsp.); 1 lemongrass stalk, cut into thirds and smashed with back of knife; 1 1/2-inch piece fresh ginger, smashed; 5 kaffir lime leaves, or zest of 2 limes; 12 Thai chiles, finely chopped, optional; 2 medium carrots, cut into 1/4-inch-thick rounds; 2 zucchini, cut into 1/4-inch-thick rounds; 1 russet potato, peeled and cut into 1/2-inch cubes; 1 12-oz. can light coconut milk; 3 Tbs. light brown sugar; 1 cup trimmed green beans; 1 cup Thai basil or fresh basil leaves, torn

Servings: persons

1 Tbs. olive oil
1 medium yellow onion, diced (1 1/2 cups)
3 Tbs. red curry paste
2 Tbs. low-sodium soy sauce
1 clove garlic, minced (1 tsp.)
1 lemongrass stalk, cut into thirds and smashed with back of knife
1 1/2-inch piece fresh ginger, smashed
5 kaffir lime leaves, or zest of 2 limes
12 Thai chiles, finely chopped, optional
2 medium carrots, cut into 1/4-inch-thick rounds
2 zucchini, cut into 1/4-inch-thick rounds
1 russet potato, peeled and cut into 1/2-inch cubes
1 12-oz. can light coconut milk
3 Tbs. light brown sugar
1 cup trimmed green beans
1 cup Thai basil or fresh basil leaves, torn

1
Heat olive oil in large saucepan over medium heat.
2
Add onion, curry paste, soy sauce, and garlic, and saute 1 to 2 minutes, or until fragrant.
3
Add lemongrass, ginger, kaffir lime leaves, and Thai chile.
4
Saute 30 seconds, or until combined.
5
Stir in carrots, zucchini, and potato, and saute 1 minute to coat with curry.
6
Add coconut milk, brown sugar, and 1 cup water.
7
Reduce heat to medium-low, cover, and simmer 5 to 10 minutes, or until potatoes can be pierced with tip of knife.
8
Add green beans and simmer 5 minutes more, or until green beans are crisp-tender.
9
Remove lemongrass, ginger, and kaffir lime leaves, and season with salt and pepper.
10
Sprinkle with basil leaves just before serving.

708

kcal

Calories

Fat

118

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 16 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 medium yellow onion, diced (1 1/2 cups), 3 Tbs. red curry paste, 2 Tbs. low-sodium soy sauce, and more.

Yes, Thai Red Curry falls under the Vegetarian 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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