Feasting at Home · by Sylvia | Feasting at Home★ 4.9
Vegetable Red Curry
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 60%
CARBS 24G19% OF CAL
6G FIBER14G SUGAR4G OTHER
FAT 34G60% OF CAL
24G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai red curry with chicken, zucchini, bell peppers, and cherry tomatoes in creamy coconut milk. Perfect for using summer produce with bold, aromatic flavors.
mainthaicurrychicken🫕 dutch ovendairy freegluten free
View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound chicken breast (or make crispy tofu, or see list of protein options above)
- 1 shallot
- one tablespoon oil
- 2-3 tablespoons red curry paste
- 14-ounce can of coconut milk, full fat, do not use light.
- 1 chicken boullion cube, or veggie bouillon cube (or sub ½ teaspoon salt)
- 1-2 tablespoons fish sauce
- 1-2 tablespoons brown sugar
- 6 kaffir lime leaves
- 1 pound of zucchini or summer squash, sliced
- 1 cup bell peppers, sliced
- 1 cup onion, chopped
- 1 cup cherry tomatoes, halved
- Lime juice to taste
- Fresh Thai basil, divided
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 60%
CARBS 24G19% OF CAL
6G FIBER14G SUGAR4G OTHER
FAT 34G60% OF CAL
24G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1213mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1068mg
- Calcium
- 76mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.