Vegetable Red Curry
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(14)
Ingredients
4 servings
- 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
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Preparation
Step 1
Set jasmine rice to cook, if using.
Step 2
Slice the chicken thinly and season it with salt.
Step 3
In a large Dutch Oven, saute the shallot in oil until fragrant. Add the red curry paste and fry one minute.
Step 4
Add the coconut milk, bouillon cube, fish sauce, brown sugar and lime leaves, stir until well combined.
Step 5
Add the chicken and simmer gently for 3-4 minutes stirring.
Step 6
Add the vegetables; onion, bell peppers, tomatoes, and zucchini, and loosen with water or broth if needed. Turn the heat to medium and simmer until veggies are tender-crisp.
Step 7
Add a squeeze of lime, taste, and adjust seasonings- add more fish sauce, red curry paste for extra heat or brown sugar until happy. Stir in half the basil leaves.
Step 8
Turn the heat off, and let cool for a few minutes before serving. Serve over Jasmine rice with a lime wedge.
Step 9
Leftovers will keep up to 4 days in the fridge.
Step 10
Save recipe for the next time?
