Ingredients for Thai Red Coconut Curry
- Thai Red Curry Paste
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cup sliced bamboo shoots
- 1/2 cup water chestnuts
- Cooked Chicken
- Cooked Jasmine Rice
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How to Make Thai Red Coconut Curry
- In a large saucepan, over medium-high heat, combine 1 (13.5 ounce) can full-fat coconut milk and 3 tablespoons red Thai curry paste. Whisk constantly until the paste is fully dissolved and the mixture begins to simmer.
- Add 2 tablespoons fish sauce and 1 tablespoon brown sugar. Stir until completely dissolved.
- Add 1 cup sliced bamboo shoots and 1/2 cup water chestnuts.
- Reduce heat to low and let simmer for 10 minutes, stirring occasionally.
- (Optional: If using meat or tofu) Add 1 pound of your choice of protein (chicken, beef, tofu, shrimp) and stir gently to combine.
- (Optional: If using meat or tofu) Simmer for another 10-15 minutes, or until the protein is cooked through and heated thoroughly. Adjust cooking time based on your chosen protein.
- Taste and adjust seasoning as needed, adding more fish sauce or brown sugar to your preference.
- Serve hot over steamed rice. Garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
64g
Fat
87g
Carbs
20g
