Thai Coconut Curry Recipe
Dive into the captivating world of Thai cuisine with my cherished Thai Coconut Curry recipe. With my culinary expertise and your passion for cooking, you'll craft a dish that captures the essence of Thailand on your plate. Share this culinary journey with your loved ones, and don't miss out on more gastronomic wonders—subscribe to my blog for an everlasting connection through food.
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Servings: 4 people
Calories: 281kcal
Cost: $30
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Equipment
1 large sauce pan
1 stove
Electric Cooker You can prepare this dish using an electric cooker if you're short on time.
Dutch oven If you want your stew to be more tender, you can use a Dutch Oven and cook it over medium or low heat.
Ingredients
- 1 can Galangal
- 2 cups Vegetable stock
- 1 teaspoon Minced garlic
- 1 teaspoon Minced ginger
- 1/2 cup Chopped onion
- 1/2 tablespoon Chopped ginger
- 2 sticks Lemon grass
- 2 tablespoon Fish sauce
- 1 cup Shredded coconut
- 1 cup Coconut milk
- 3/4 cup Cilantro
- 1 tablespoon Olive oil
Instructions
- Take a large sauce pan.
- Add the chopped onion and olive oil.
- Cook your chopped onion.
- When the onions are cooked then add the galangal, vegetable stock, minced garlic and ginger.
- Add the coconut milk.
- Cook your ingredients until it starts boiling.
- Add in the shredded coconut, lemon grass and rest of the ingredients into your curry.
- Cook your ingredients for ten minutes.
- Garnish it with cilantro leaves.
- Your dish is ready to be served.
Video
Notes
- Balancing Heat and Creaminess: The secret to a remarkable Thai Coconut Curry lies in the harmony between fiery heat and velvety creaminess. Adjust the amount of red curry paste to control the spice level while maintaining the luxurious texture of the coconut milk base. Don't forget to share your creative twists on social media and subscribe for more culinary adventures!
- Fresh Herbs: A Burst of Aroma: Elevate your Thai Coconut Curry with a generous handful of fresh herbs just before serving. The aroma of basil, cilantro, and mint adds a vibrant dimension to each spoonful. Remember to snap a picture of your herb-adorned masterpiece, share the recipe, and subscribe for more inspirations.
- Customize Your Protein: While this recipe features succulent chicken, feel free to unleash your culinary flair by substituting it with shrimp, tofu, or a medley of vegetables. Cooking is all about expression, and I'd love to see your unique versions! Share your twists, subscribe, and let's keep the culinary conversation alive.
Nutrition
Calories: 281kcal | Carbohydrates: 18g | Protein: 3g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1246mg | Potassium: 328mg | Fiber: 1g | Sugar: 12g | Vitamin A: 455IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.