Thai Red Curry Recipe

**Servings:** 2

**Time:**
- **Total Time:** 40 minutes
- **Preparation Time:** 15 minutes
- **Overnight Preparation Required:** Not applicable
- **Cooking Time:** 25 minutes

**Tools:**
- Induction stovetop
- Large skillet or wok suitable for induction
- Measuring cups and spoons
- Cutting board and knife

**Ingredients:**
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 1/2 cup chicken or vegetable broth
- 1/2 pound chicken breast or tofu, cut into bite-sized pieces
- 1/2 cup sliced bell peppers
- 1/2 cup sliced carrots
- 1/2 cup snap peas
- 1/4 cup chopped onion
- 1/4 cup Thai basil leaves
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sugar
- Juice of 1/2 lime

**Instructions:**

1. **Cook the Curry Paste:**
   - Heat the vegetable oil in a large skillet or wok over medium heat on the induction stovetop.
   - Add the red curry paste and cook for 1-2 minutes until fragrant.

2. **Add the Coconut Milk and Broth:**
   - Stir in the coconut milk and chicken or vegetable broth.
   - Bring to a simmer.

3. **Cook the Chicken or Tofu:**
   - Add the chicken or tofu and cook for 5-7 minutes until cooked through.

4. **Add the Vegetables:**
   - Add the sliced bell peppers, carrots, snap peas, and chopped onion.
   - Cook for an additional 10 minutes until the vegetables are tender.

5. **Finish the Curry:**
   - Stir in the Thai basil leaves, fish sauce, sugar, and lime juice.
   - Cook for another 2 minutes.

6. **Serve:**
   - Serve the curry hot over steamed rice.

**Health Benefits:**
- High in protein from chicken or tofu
- Contains vitamins and fiber from vegetables
- Balanced with healthy fats from coconut milk

**Keywords:**
Thai red curry, coconut milk, red curry paste, easy recipe, healthy meal

This photorealistic illustration was created using advanced AI technology by DALL-E.

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