Thai Curry

Course Main Course

Cuisine Thai

Keyword Thai curry

Servings 2 people

Calories 995 kcal

2 cups coconut milk
2-3 tablespoons desired curry paste (see above recipes)
2-3 teaspoons fish sauce
2 tablespoons brown sugar
1 1/2 cups water
1 cup vegetables cut into 1-inch pieces or cubes such as potatoes, squash, mushrooms, or eggplant
1/2 of a medium yellow onion cut into slices
meat cut into 1/2 inch thick slices optional
1- inch piece of lemongrass
fresh thai basil can substitute fresh italian basil
1 kaffir lime leaf
4 cups cooked jasmine rice for serving

Smmer the meat in boiling water until nearly cooked through, remove from water and set aside. In a medium-sized pot, bring the coconut milk and curry paste to a simmer over medium low heat.
Allow to simmer for 5 minutes, stirring every minute. Add the fish sauce, brown sugar, water, vegetables, and onion and simmer until the vegetables are nearly done, (length of time depends on type of vegetable, i.e. potatoes take longer to cook through than mushrooms).
Add the meat, lemongrass, basil and kaffir lime leaf and simmer for about 5 minutes or until the meat is completely cooked through. Remove from heat and serve immediately alongside the cooked jasmine rice.

Nutrition Facts

Thai Curry

Amount Per Serving

Calories 995 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 43g269%

Sodium 528mg23%

Potassium 1099mg31%

Carbohydrates 124g41%

Fiber 4g17%

Sugar 14g16%

Protein 16g32%

Vitamin A 2365IU47%

Vitamin C 17.5mg21%

Calcium 147mg15%

Iron 12.1mg67%

* Percent Daily Values are based on a 2000 calorie diet.