How To Make No-fry Thai Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tbsp red curry paste
- 1 tbsp curry powder
- 1 can (400ml) coconut milk
- 2 cups mixed vegetables (such as bell peppers, carrots, and broccoli)
- 1 cup vegetable broth
- 1 tbsp fish sauce (optional for non-vegetarian version)
- 1 tbsp brown sugar
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions
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Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and minced garlic, and sauté until softened.
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Add the red curry paste and curry powder to the pot, and cook for 1-2 minutes, stirring constantly.
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Pour in the coconut milk and vegetable broth, and bring to a simmer. Add the mixed vegetables and cook for another 10 minutes, or until the vegetables are tender.
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Stir in the fish sauce (if using), brown sugar, and lime juice. Taste and adjust the seasoning as needed.
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Serve the no-fry Thai curry over steamed rice or rice noodles. Garnish with fresh cilantro.
Nutrition
- Calories : 280kcal
- Total Fat : 18g
- Saturated Fat : 14g
- Cholesterol : 0mg
- Sodium : 850mg
- Total Carbohydrates : 26g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 4g
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