entrees

Thai Red Curry

Choose your favourite meats and vegetables to make this a unique curry that's all your own.
20 min
PREP TIME
15 min
COOK TIME
480
CALORIES
10
INGREDIENTS

INGREDIENTS

  • 1 tablespoon (15 mililiters) vegetable oil
  • 1 tablespoon (15 mililiters) Red Curry Paste
  • 1 can (400 mililiters) Coconut Milk
  • 1/2 cup (125 mililiters) Chicken Cooking Stock
  • 1 tablespoon (15 mililiters) brown sugar
  • 1 tablespoon (15 mililiters) Fish Sauce
  • 1 pound (500 grams) boneless chicken, beef, pork or duck, cut into bite-size pieces
  • 3 cups (750 mililiters) assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
  • 2 tablespoons (30 mililiters) julienne-cut fresh basil
  • Cooked Jasmine Rice

Preparation

  • 1 In large skillet, heat oil on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
  • 2 Stir in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
  • 3 Serve over cooked Jasmine Rice, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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