Thai Red Curry Recipe
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Tastes Better From Scratch · by Lauren Allen

Thai Red Curry Recipe

NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 33%
CARBS 40G29% OF CAL
7G FIBER24G OTHER8G TOTAL SUGAR
FAT 38G62% OF CAL
23G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant one-pot curry loaded with chicken, vegetables, and aromatic Thai spices cooked in coconut milk. Flavorful and satisfying, ready in about 40 minutes.

mainthaicurrychickengluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 3 Tablespoons oil (ghee, canola, avocado, vegetable or coconut oil)
  • 1 leek (, chopped (the white and light green part only))
  • 1 yam (, small, peeled and chopped into ½ inch cubes)
  • 1 cup cabbage (, chopped)
  • 1/2 green bell pepper (, chopped)
  • 1 cup halved snap peas
  • 2 teaspoons fresh minced ginger
  • 2 cloves garlic (, minced)
  • 1-6 Tbsp red curry paste*
  • 1 1/2 cups low-sodium chicken broth
  • 14 oz can unsweetened coconut milk
  • 1 or 2 teaspoons cornstarch*
  • 1 teaspoon fish sauce
  • 1 Tablespoon lime juice (, about 1 small lime)
  • 1 Tablespoon light brown sugar
  • 1/2 lb boneless skinless chicken breast (, chopped (or uncooked shelled shrimp))
  • 1 cup Thai basil leaves (, loosely packed)
  • 2 shallots (, sliced very thinly into rounds)
  • 3 Tablespoons oil (, canola, vegetable or coconut oil)
  • fresh cilantro
  • hot cooked rice (, jasmine or white rice, optional)
PREP
10M
SODIUM
718MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.