Description
Explore a variety of Thai curry recipes that allow you to customize your spice level to suit your taste preferences.
Ingredients
Scale
- 1 lb chicken or tofu
- 2 cups coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon sugar
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- Fresh basil leaves for garnish
- Jasmine rice for serving
Instructions
- Heat a large pan over medium heat and add the red curry paste.
- Add the chicken or tofu and cook until browned.
- Pour in the coconut milk and stir to combine.
- Add fish sauce, sugar, and mixed vegetables.
- Simmer for 15-20 minutes until the vegetables are tender.
- Adjust the spice level by adding more curry paste if desired.
- Serve hot over jasmine rice and garnish with fresh basil leaves.
Notes
- For a milder curry, use less curry paste.
- Vegetables can be customized based on preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg