Who doesn't love an easy Thai Inspired Coconut Red Curry! This is probably my most made dish. It's easy, quick, and packed full of flavours. Meal Preppers rejoice because this one is for you! I always feel satisfied when I have this prepped for my lunches - the Coconut Milk definitely makes this a filling dish.
Good Fats = Fullness (don't quote me on that, I'm not qualified to make that statement hehe).
Thai Inspired Coconut Red Curry
Quick and Easy! This Thai Coconut Red Curry makes a great addition to your weakly meal prep. Packed full of flavour to definitely spice up your day.
Servings: 4 Servings
Ingredients
- 1 ½ tablespoon Olive Oil
- 4 Cloves of Garlic Minced
- 2 Chicken Breasts or 14 - 20 Shrimps Peeled and Deveined.
- 2 tablespoon Red Curry Paste I used Thai Kitchen Red Curry Paste as it's not particularly spicy. Spice vaires between each brand.
- 4 Bell Peppers I like to do a mix of Orange, Red and Yellow.
- 1 teaspoon Ginger Powder
- 1 teaspoon Onion Powder
- 1 can Full Fat Coconut Milk
- 1 tablespoon Thai Sweet Chilli Sauce
- 2 tablespoon Less-Sodium Soy Sauce
- 2 tablespoon Fish Sauce
- 1 tablespoon Brown Sugar Can sub for Coconut Sugar
- t tablespoon Cornstarch
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- Rice Noodles to Serve or Rice
- Basil for Garnish
Instructions
- Prep Peppers by slicing them length wise into strips.
- Cube the Chicken Breast into 1" portions. If using shrimp - peel, devein and remove tail.
- Heat Olive Oil over medium-high heat in large pan. Add minced garlic and toss in the oil.
- Add your choosen protein to the heated pan and allow to slightly cook. If you are using shrimp, quickly move on to the next step - shrimp cooks faster than chicken.
- Add in the red curry paste to the pan and combine with chicken until chicken is fully cooked.
- Add Peppers, Ginger, Onion Powder and combine.
- Shake up your can of Coconut Milk before opening. Add in the Coconut Milk and the remaining ingredients, expect the cornstarch. Stir and lower heat, let simmer for 5-10 minutes. This is when the flavours start to meld together.
- In the meantime, cook your rice or rice noodles per package instructions.
- Slowly begin to add in the Cornstarch to the Curry - add it a little at a time to thicken the sauce.
- Induvidually serve the Curry on a bed of Rice Noodles or Rice. Garnish with Basil and Enjoy!
- Best to store the Noodles separately from the Curry, unless you are able to protion into individual containers.
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!
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