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Thai Coconut Curry

Thai Coconut Curry

Discover the magic of Thai Coconut Curry with this easy 30-minute recipe. Packed with bold flavors and creamy textures, it’s perfect for any occasion. Try it tonight!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 350
Equipment Nutrition Notes

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Paper towels
  • Measuring spoons

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 14gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Feel free to substitute white fish with shrimp, chicken, or tofu for a vegetarian option. For a bolder flavor, toast the curry paste in the skillet before adding coconut milk. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. For freezing, only freeze the sauce and add fresh fish when reheating for best texture.
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