Thai Coconut Red Curry

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Thai Coconut Red Curry

Yield: 6 servings

Thai Coconut Red Curry

I love everything about this stuff. Not only is this a quick meal, but it's flexible. Adjust the spice level by adding more or less of the curry paste. Use any colorful vegetable you have on hand: red cabbage, red pepper, green pepper, carrots, eggplant, long beans, snow peas, kale. Likewise, use any protein you like: chicken, pork, tofu, etc.


  • 2 tablespoons canola oil
  • 1/4 cup red curry paste (or to taste)
  • 2 pounds chicken breast, thinly sliced
  • 1 13.5-ounce can unsweetened coconut milk
  • 4 Thai eggplants, quartered (or about 8 oz American or Italian eggplant)
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 4 oz carrots, cut into matchsticks
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 1/3 cup loosely packed Thai basil leaves (about 20 leaves)


  1. Heat oil and red curry paste in a wok over med-high heat, stirring constantly until fragrant, about 30 seconds.
  2. Add chicken and stir fry until 80% cooked through.
  3. Add coconut milk and vegetables. Cook until crisp-tender.
  4. Remove from heat. Stir in basil leaves, fish sauce, and sugar.


430 calories; 23g fat; 1087g sodium; 695g potassium; 12g carbs; 3g fiber; 34g protein

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