Coconut Red Curry with Vegetables

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Thai · 30 min · Chicken · gluten-free, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 1/2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth or water
• 3/4 lb boneless chicken thighs, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup snap peas
• 1/2 tbsp brown sugar
• 1/2 tbsp fish sauce
• 1 lime, juiced
• 1/4 cup Thai basil or cilantro
• 1 1/2 cups jasmine rice, cooked

Method (tap to check — screen stays awake)

1. In a wide pot, scoop the thick cream from the top of the coconut milk. Heat over medium-high; add curry paste, stir-fry 2 min until oil separates.
2. Add chicken; toss 3 min until coated and starting to cook. Add remaining coconut milk, broth, sugar, fish sauce.
3. Simmer 8 min. Add bell pepper, zucchini, snap peas; cook 5 min until vegetables are crisp-tender.
4. Off heat, stir in lime juice + basil. Taste; add more fish sauce or lime as needed. Serve over rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook