Thai Red Curry with Meat and Vegetables
A quick and creamy Thai red curry loaded with tender meat and crisp vegetables, ready in about 20 minutes. Perfect for a weeknight dinner that feels special without the fuss.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 3 tbsp red curry paste
- 400 ml coconut milk
- 500 g beef or chicken, thinly sliced
- 300 g mixed vegetables (bell pepper, green beans, carrots)
- 4 leaves kaffir lime leaves
- 2 tbsp fish sauce
Instructions
- 1
In a large pot or wok, heat 2 tbsp of the coconut milk over medium heat until it bubbles, about 2 minutes. Add the 3 tbsp red curry paste and stir-fry until fragrant, about 1 minute.
- 2
Add the 500g sliced meat and cook, stirring, until browned on all sides, about 5 minutes. The meat should look seared and no longer raw.
- 3
Pour in the remaining coconut milk and 4 kaffir lime leaves. Bring to a gentle simmer, then add the 300g mixed vegetables. Cook until the vegetables are tender-crisp and the sauce has thickened slightly, about 8 minutes.
- 4
Stir in the 2 tbsp fish sauce. Taste and adjust with more fish sauce or a pinch of sugar if you like. Serve hot with rice or rice noodles.
Tools you’ll need
- large pot or wok
- wooden spoon
- knife
- cutting board
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