Thai Red Curry
Thai Red Curry is a must-try if you love an aromatic blend curry paste, creamy coconut milk, and just the right amount of heat. This authentic red curry recipe with chicken uses simple, store-bought ingredients and takes only 20 minutes from prep to dinner table.
Ingredients
Instructions
Heat a small pot with the cooking oil. Sauté the red curry paste until aromatic. Add the chicken to the pot and stir well to coat it with the curry paste.
Lower the heat, then add the coconut milk, water, and bamboo shoots. Bring the curry to a boil.
Add the red chilies and stir to combine well.
Add the fish sauce and sugar, then stir continuously for about 10 seconds. Turn off the heat, add the basil leaves, and stir to combine. Dish out and serve immediately with steamed jasmine rice.
Nutrition
- Serving Size
- 2 people
- Calories
- 186 kcal
- Carbohydrate Content
- 8 g
- Protein Content
- 17 g
- Fat Content
- 9 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 48 mg
- Sodium Content
- 352 mg
- Fiber Content
- 1 g
- Sugar Content
- 6 g
- Trans Fat Content
- 0.03 g
- Unsaturated Fat Content
- 6 g
