Thai Red Curry Recipe

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Thai Red Curry
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  1. HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 800.18 Kcal (3350 kJ)
Calories from fat 316.72 Kcal
% Daily Value*
Total Fat 35.19g 54%
Cholesterol 81.78mg 27%
Sodium 1567.59mg 65%
Potassium 776.74mg 17%
Total Carbs 88.53g 30%
Sugars 11g 44%
Dietary Fiber 3.4g 14%
Protein 33.78g 68%
Vitamin C 69.8mg 116%
Iron 7.5mg 42%
Calcium 58.5mg 6%
Amount Per 100 g
Calories 167.05 Kcal (699 kJ)
Calories from fat 66.12 Kcal
% Daily Value*
Total Fat 7.35g 54%
Cholesterol 17.07mg 27%
Sodium 327.27mg 65%
Potassium 162.16mg 17%
Total Carbs 18.48g 30%
Sugars 2.3g 44%
Dietary Fiber 0.71g 14%
Protein 7.05g 68%
Vitamin C 14.6mg 116%
Iron 1.6mg 42%
Calcium 12.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.3
  • 21

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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