How To Make Thai Red Curry with Quick Pickled Cucumber
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
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 lb chicken breast, sliced
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup snap peas
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1 cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
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In a large pan, heat the red curry paste over medium heat for 1-2 minutes, until fragrant.
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Add the coconut milk to the pan and bring to a simmer.
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Add the chicken breast and cook for 5-6 minutes, until cooked through.
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Stir in the bell peppers, carrots, snap peas, fish sauce, soy sauce, brown sugar, and lime juice. Cook for another 5 minutes, until the vegetables are tender-crisp.
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In a separate bowl, whisk together the rice vinegar, sugar, and salt. Add the cucumber slices and let them pickle for at least 5 minutes.
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Serve the Thai red curry with steamed rice and top with chopped cilantro. Serve the pickled cucumbers on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 9g
- Cholesterol : 48mg
- Sodium : 650mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 11g
- Protein : 26g
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