Thai Red Curry
Red curry is the most popular Thai curry. Follow this easy recipe for delicious and authentic homemade red curry with chicken scallops and vegetables.
Servings: 2 people
Calories: 366kcal
Ingredients
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste I used Mae Ploy red curry paste
- 4 oz (125g) big scallops
- 4 oz (125g) boneless and skinless chicken breast cut into small cubes
- 80 ml. coconut milk
- 1/4 cup water
- 2 long beans cut into 2-inch (5cm) lengths
- 1/2 cup thickly sliced carrot
- 1 kaffir lime leave cut into fine thin strips, optional
- 1/4 teaspoon fish sauce
- 2 teaspoons palm sugar or sugar
Instructions
- Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil.
- Add fish sauce, palm sugar, and stir-continuously for 10 seconds or so, dish out and serve immediately with steamed jasmine rice.
Nutrition
Serving: 2people | Calories: 366kcal | Carbohydrates: 11.7g | Protein: 33.6g | Fat: 20.4g | Saturated Fat: 10.3g | Cholesterol: 74mg | Sodium: 639mg | Fiber: 1.2g | Sugar: 6.1g