Thai Curry
A vibrant and flavorful dish made with tender chicken, fresh vegetables, and creamy coconut milk, perfect for any occasion.
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 lb chicken or tofu cut into bite-sized pieces
- 2 tablespoons red curry paste
- 1 can 400 ml coconut milk
- 1 cup vegetable broth
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 tablespoon fish sauce or soy sauce for a vegetarian option
- 1 tablespoon sugar
- Fresh cilantro for garnish
- Jasmine rice for serving
Instructions
- Heat a large pan over medium heat and add the red curry paste.
- Cook for 1-2 minutes until fragrant, stirring constantly.
- Add the chicken or tofu and cook until browned on all sides.
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Bring the mixture to a gentle boil.
- Add the bell pepper and broccoli florets.
- Stir in the fish sauce and sugar, and simmer for 15 minutes.
- Adjust seasoning to taste, adding more fish sauce if desired.
- Serve the curry over jasmine rice.
- Garnish with fresh cilantro before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 15g | Protein: 20g | Fat: 25g | Fiber: 4g