Cooking Lucid
Thai Red Curry
Rich red curry simmered in coconut milk with bell peppers, bamboo shoots, and your choice of protein. Bold, warming, and deeply satisfying.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Curry base
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 lb chicken breast (sliced)
- 1 tbsp fish sauce
- 1 tsp palm sugar
- ½ cup chicken broth
Step 2 — Vegetables
- 1 red bell pepper (sliced)
- ½ cup bamboo shoots
- 4 kaffir lime leaves
- Thai basil leaves
- 1 tbsp lime juice
Step 3 — Serve
- Jasmine rice
Instructions
- 1
Bloom the paste
Fry red curry paste in a little coconut cream over medium heat until fragrant, about 2 minutes.
- 2
Simmer
Add chicken and remaining coconut milk. Simmer 8 minutes. Add broth, fish sauce, sugar, peppers, and bamboo. Cook 5 more minutes.
- 3
Serve
Stir in lime leaves, basil, and lime juice. Serve hot over jasmine rice.
Nutrition per serving: 390 cal · 34g protein · 14g carbs · 24g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
