Thai Inspired Coconut Red Curry

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).

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5 from 1 vote

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.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Diet: Gluten Free
Servings: 4 Servings
Author: Zainab Jabri

Ingredients

  • 1 ½ tbsp Olive Oil
  • 4 Cloves of Garlic Minced
  • 2 Chicken Breasts or 14 – 20 Shrimps Peeled and Deveined.
  • 2 tbsp 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 tsp Ginger Powder
  • 1 tsp Onion Powder
  • 1 can Full Fat Coconut Milk
  • 1 tbsp Thai Sweet Chilli Sauce
  • 2 tbsp Less-Sodium Soy Sauce
  • 2 tbsp Fish Sauce
  • 1 tbsp Brown Sugar Can sub for Coconut Sugar
  • t tbsp Cornstarch
  • ½ tsp Salt
  • ¼ tsp 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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