The flavours of Thailand right in your own home! The type of Thai Red Curry paste you buy makes a major difference in the outcome of this recipe. Also, the final main ingredient you add at the end are what makes the flavours pop! Don’t miss a step in this recipe.
Thai Red Curry
Ingredients
- 1 Tbsp Oil
- 1 Shallot, sliced
- 1 Garlic Clove, minced
- 1" Ginger, grated or minced
- 1 Tbsp Red Curry Paste, Mae Ploy brand
- 1 cup Coconut Milk, full fat
- 1 cup Cooked Chicken, shredded
- 1/2 cup Zucchini, large dice
- 1/2 cup Green Beans, cut into 1" pieces
- 1/2 cup Red Pepper, juilenne
- 1 Kaffir Lime Leaf
- 1 Tbsp Lime Juice
- 1 tsp Palm Sugar
- 1 tsp Fish Sauce
- Salt & Pepper
- 1/8 cup Cilantro, chopped
- Rice, cooked according to package directions
Instructions
- Heat oil in a large saucepan on medium heat and add shallots, ginger and garlic. Sauté for 3 minutes.
- Add Thai Red Curry paste and sauté for 2 minutes. Add in coconut milk and mix thoroughly scraping the bits off the bottom of the pan.
- Add in chicken, zucchini, green beans, red pepper and Kaffir lime leaf. Simmer until sauce thickens and vegetables are almost cooked through.
- Turn heat down to low, stir in lime juice, palm sugar and fish sauce. Taste and adjust seasoning if necessary.
- Serve hot over rice or favourite side dish, top with chopped cilantro if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 302Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 314mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 12g
We are not certified nutritionists and make no claims to be so. The nutritional information given here is intended for informational purposes only. These nutritional calculations are rounded numbers dependant on the certain ingredients and amounts in the recipe and are by no means perfect.
Ingredients
- Vegetable or Canola Oil
- Shallot
- Garlic
- Ginger
- Red Curry Paste, Mae Ploy brand
- Coconut Cream, full fat
- Cooked Chicken, shredded
- Zucchini
- Green Beans
- Red Pepper
- Kaffir Lime Leaf
- Lime Juice
- Palm Sugar
- Fish Sauce
- Salt & Pepper
- Cilantro, optional for the haters out there.
- Cooked Rice
Substitutes
Chicken: We suggest using cooked chicken, or cooking a chicken breast yourself. You can substitute any other protein such as pork loin, beef, fish (preferably a tougher white fish), shrimp or tofu cut into cubes.
For the Vegetables: You can basically put whatever vegetables you have into this, we like adding eggplant, red onion, carrot, bok choy, cauliflower or broccoli to the mix.
Palm Sugar: This is the best sugar to use, but if you don’t have it on hand use 3/4 the amount in the recipe of white sugar. We find pam sugar has a softer flavour than regular white sugar. You could also use the same amount of honey if you have it.
How to Make Thai Red Curry
- Heat oil in a large saucepan on medium heat and add shallots, ginger and garlic. Sauté for 3 minutes, or until it is quite fragrant in your kitchen. You don’t wat the vegetables to brown or burn, just soften and release their flavours.
- Add Thai Red Curry paste, make sure to mix well into the bottom of the pan so that the paste gets some heat. Sauté for 2 minutes.
- Slowly pour in the coconut cream and mix thoroughly scraping the bits off the bottom of the pan.
- Add in chicken, zucchini, green beans, red pepper and Kaffir Lime Leaf, simmer until sauce thickens and vegetables are almost cooked. About 7 to 10 minutes.
- Turn heat down to low then stir in lime juice, palm sugar and fish sauce.
- Taste and adjust seasoning if necessary.
- Serve hot over rice or favourite side dish, top with chopped cilantro if desired.
