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    You are in: Home / Recipes / Thai Coconut Curry Recipe
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    Thai Coconut Curry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    sdowswell's Note:

    This isn't a recipe so much as it is a formula. You can swap out the protein and vegetables for whatever you feel like, trade out the red paste for green, and serve over rice or noodles as suits your fancy. For purposes of demonstration, I've used tofu and a few vegetables that are currently in season.

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    Units: US | Metric


    1. 1
      Heat oil in large skillet over high heat. Add tofu and toss to sear. Once lightly browned, remove the tofu and set aside.
    2. 2
      Reduce heat to medium-high and add onion and saute until softened. Add ginger and saute a further minute, following with garlic and 1/2 of the cilantro (I normally use the stems at this point, reserving the leaves for the end).
    3. 3
      Add curry paste and stir. Return tofu and add vegetables. Stir to coat.
    4. 4
      Add coconut milk and stock/water. Bring to a boil and then reduce heat to medium-low. Simmer everything for 10-15 mins, or until vegetables are cooked through.
    5. 5
      Remove from heat and season with lime juice and fish sauce. Add reserved cilantro and serve with lime wedges over rice or noodles.

    Ratings & Reviews:


    Nutritional Facts for Thai Coconut Curry

    Serving Size: 1 (176 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 546.8
    Calories from Fat 252
    Total Fat 28.1 g
    Saturated Fat 19.6 g
    Cholesterol 0.0 mg
    Sodium 416.7 mg
    Total Carbohydrate 71.4 g
    Dietary Fiber 2.1 g
    Sugars 64.2 g
    Protein 6.3 g

    The following items or measurements are not included:

    fresh coriander

    red curry paste

    vegetable stock

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