Description
A quick and comforting Thai red curry featuring creamy coconut milk and customizable protein and vegetables for a cozy weeknight dinner.
Ingredients
For the Sauce
- 1 tablespoon oil (For sautéing the curry paste)
- 2-3 tablespoons red curry paste (Adjust to taste based on spice preference)
- 1 can full fat coconut milk (For creaminess; light coconut milk can be used but may be thinner)
- 1 tablespoon fish sauce (Can substitute with soy sauce and lime)
- 1-2 teaspoons brown sugar (To balance flavors; palm sugar can be used as an alternative)
- 1 whole lime (For squeezing at the end)
For the Protein
- 1 pound sliced chicken thighs or breast (Can substitute with shrimp, tofu, or thin sliced beef)
For the Vegetables
- 1-2 cups mixed vegetables (e.g., green beans, bell pepper, zucchini) (Adjust based on preference; add hearty veggies first)
Optional Garnish
- Thai basil (Can substitute with regular basil if unavailable)
Instructions
Preparation
- Heat oil in a pot or deep pan over medium heat.
- Add red curry paste and sauté for about 60 seconds until fragrant.
- Pour in the coconut milk and stir until smooth, letting it gently bubble for 2 to 3 minutes.
- Add fish sauce and brown sugar, then stir and taste.
- Incorporate the protein and simmer until fully cooked, approximately 6 to 10 minutes.
- Add vegetables sequentially, starting with those that take longer to cook, and simmer until tender, about 4 to 6 minutes.
- Turn off heat, squeeze lime over the curry, and add basil if using. Taste again and adjust seasoning as needed.
Notes
This curry is versatile; adjust spices and ingredients based on what you have on hand. Best served with jasmine rice or a crisp salad on the side. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Thai