Bao Zier'S Thai Red Curry
A fragrant Thai red curry with tender chicken, bamboo shoots or green beans, fresh basil, and fiery chili peppers, perfect for a flavorful, comforting meal.
Ingredients
Instructions
- Heat a tablespoon of oil in a large skillet or wok over medium heat.
- Add curry paste and cook, stirring, until fragrant, about 1-2 minutes.
- Pour in coconut milk and stir to combine.
- Add chicken pieces and cook until they are no longer pink, about 5-7 minutes.
- Stir in fish sauce and sugar, adjusting to taste.
- Add bamboo shoots or green beans and cook until tender, about 3-4 minutes.
- Remove from heat and stir in fresh Thai basil and sliced Thai chili peppers.
- Serve hot over steamed jasmine rice.
Tips & Substitutions
For a spicier kick, add more curry paste or fresh Thai chili peppers according to your heat preference. If you can't find fresh green beans, snap peas or bell peppers work as great substitutes. For a vegetarian version, replace chicken with tofu and use vegetable broth instead of fish sauce. This dish pairs beautifully with Skillet Chicken-Rice Curry for a flavorful meal.
Serving Suggestions
Serve this delicious Thai red curry hot over steamed jasmine rice for a satisfying meal. It also pairs wonderfully with a side of fresh cucumber salad or spring rolls for a refreshing contrast. For a complete feast, consider serving it alongside African Chicken Curry And Rice to explore different flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, adding a splash of coconut milk to maintain creaminess. Alternatively, you can microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Bao Zier'S Thai Red Curry contains roughly 256 calories, with 9g protein, 55g carbohydrates, and 3g fat. It is an excellent source of vitamin C (81% of the Daily Value) and dietary fiber (35% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2688mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different protein in this curry?
Yes, you can easily substitute chicken with shrimp, beef, or tofu. Adjust the cooking time accordingly; shrimp cooks quickly, while beef may take longer to become tender. Just ensure the protein is cooked through before adding other ingredients.
Is there a way to make this curry less rich?
To make the curry lighter, you can use light coconut milk instead of regular. Additionally, reduce the amount of coconut milk by half and add vegetable broth to balance the flavors without sacrificing richness.
What if I can't find Thai basil?
If Thai basil is unavailable, regular basil can be used as a substitute, though it will have a different flavor profile. Alternatively, cilantro or mint can provide a fresh herbaceous note to your dish, enhancing the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).