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Red Or Green Thai Curry

Red or Green Thai Curry recipe image
This versatile Thai curry delivers an explosion of flavor with every spoonful. Whether you choose the fiery kick of red paste or the fresh herbal notes of green, the base remains a comforting blend of coconut milk and savory broth. Packed with crunchy baby corn, earthy mushrooms, and tender bamboo shoots, this dish offers a delightful mix of textures. The addition of kaffir lime leaves infuses the sauce with a distinct, citrusy fragrance that defines authentic Thai cuisine. It is a quick, satisfying weeknight meal that feels luxurious without requiring complex techniques. Serve over steamed jasmine rice for a complete, restaurant-quality dinner that the whole family will love.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 350
Dietary: Gluten-free
Description
This versatile Thai curry delivers an explosion of flavor with every spoonful. Whether you choose the fiery kick of red paste or the fresh herbal notes of green, the base remains a comforting blend of coconut milk and savory broth. Packed with crunchy baby corn, earthy mushrooms, and tender bamboo shoots, this dish offers a delightful mix of textures. The addition of kaffir lime leaves infuses the sauce with a distinct, citrusy fragrance that defines authentic Thai cuisine. It is a quick, satisfying weeknight meal that feels luxurious without requiring complex techniques. Serve over steamed jasmine rice for a complete, restaurant-quality dinner that the whole family will love.
Ingredients
  • 2 tablespoons Red or green curry paste
  • 3 tablespoons Vegetable oil
  • 0.75 pound Boneless skinless chicken breast, cut into 3/4-inch pieces
  • 2 cans Unsweetened coconut milk (approx. 1/2 cup thick cream + 1/2 cup thin milk each)
  • 1 cup Water or chicken broth
  • 0.5 cup Baby corn
  • 0.5 cup Straw mushrooms or other mixed mushrooms
  • 0.5 cup Sliced bamboo shoots
  • 5 leaves Kaffir lime leaves
  • 0.5 teaspoon Salt, or to taste
Directions
  1. 1
    Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
  2. 2
    Add the curry paste to the hot oil and stir-fry for 1 minute until fragrant, being careful not to let it burn.
  3. 3
    Stir in the chicken pieces and cook for 3-4 minutes until the outside is no longer pink.
  4. 4
    Pour in the coconut milk and water or broth, stirring to combine with the curry paste.
  5. 5
    Add the kaffir lime leaves and bring the mixture to a gentle simmer.
  6. 6
    Stir in the baby corn, mushrooms, and bamboo shoots.
  7. 7
    Simmer uncovered for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
  8. 8
    Season with salt to taste and adjust heat level if desired.
  9. 9
    Remove from heat and serve immediately over steamed jasmine rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 18g90%
Cholesterol 70mg24%
Sodium 600mg25%
Total Carbohydrate 12g4%
Dietary Fiber 3g12%
Sugars 4g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai curry, red curry, green curry, coconut milk, asian cuisine, spicy, vegetarian, quick dinner, mushrooms, bamboo shoots, kaffir lime, weeknight meal, homemade, aromatic, comfort food
Read it online: https://www.chefs-mate.com/recipe/red-or-green-thai-curry-2/