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Thai Red Curry

A vibrant and creamy Thai dish that brings together rich coconut milk, spices, and your choice of protein and vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 tablespoons red curry paste
  • 1 can 13.5 oz coconut milk
  • 1 cup vegetable or chicken broth
  • 2 cups mixed vegetables bell peppers, carrots, broccoli
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 pound protein of your choice chicken, shrimp, tofu
  • Fresh basil or cilantro for garnish

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spoon for stirring

Method
 

  1. Chop the onion and any vegetables you plan to use.
  2. In a large skillet or wok, heat the vegetable oil over medium heat.
  3. Add the chopped onion to the skillet and cook until translucent, about 3-5 minutes.
  4. Stir in the red curry paste and cook for an additional minute.
  5. Slowly pour in the coconut milk, stirring to combine.
  6. Add the vegetable or chicken broth and mixed vegetables.
  7. Mix in the soy sauce and brown sugar.
  8. Add your chosen protein and let the curry simmer for about 15 minutes.

Notes

For an extra layer of flavor, let the curry simmer a bit longer.