**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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