30 min · 1 serving · @Takes Two Eggs
30 Minute Thai Red Curry
A creamy, spicy coconut red curry loaded with chicken and vegetables, ready in just 30 minutes.
Nutrition per serving
- 520 kcal
- 30 g protein
- 28 g carbs
- 34 g fat
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 180 ml coconut milk
- 150 g chicken breast, sliced
- 75 g bell pepper, sliced
- 60 g zucchini, sliced
- 30 g carrot, sliced
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 120 ml chicken broth
- 5 leaves Thai basil
- 95 g jasmine rice, cooked
- 1 wedge lime
Steps
- Heat oil in a pan over medium heat and fry the red curry paste for 1-2 minutes until fragrant.
- Add half the coconut milk and stir until the paste dissolves and slightly thickens.
- Add chicken and cook for 3-4 minutes until it starts to turn opaque.
- Stir in remaining coconut milk, chicken broth, fish sauce, and brown sugar.
- Add bell pepper, zucchini, and carrot; simmer for 8-10 minutes until vegetables are tender and chicken is cooked through.
- Stir in Thai basil leaves and remove from heat.
- Serve hot over jasmine rice with a lime wedge on the side.
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