Thai Red Coconut Curry
A creamy and rich Thai Red Coconut Curry bursting with vibrant flavors, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil for cooking
- 1 pound chicken breast (or tofu for a vegetarian option) cubed
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 tablespoon soy sauce
- Fresh basil leaves for garnish
- Lime wedges for serving (optional)
Instructions
Cooking Instructions
- In a large pan, heat the vegetable oil over medium heat.
- Add the chicken (or tofu) pieces and sauté for about 5-7 minutes, until lightly browned.
- Stir in the red curry paste, allowing it to coat the chicken and cook for 1-2 minutes for the flavors to meld.
- Slowly pour in the coconut milk, stirring to combine. Bring to a gentle simmer.
- Toss in the sliced bell peppers and broccoli florets, letting them cook for another 5-7 minutes until tender but still crisp.
- Stir in the soy sauce and let it simmer for an additional minute.
- Remove from heat and serve hot, garnished with fresh basil leaves and lime wedges, if desired.
Notes
Customize your veggies by mixing in your favorites such as snap peas, carrots, or zucchini. Adjust spice level with more or less curry paste. Store leftovers in an airtight container for up to three days, or freeze for up to two months.