Thai Red Curry


Red curry paste is a mixture of classic Thai seasonings ground into a prepared paste. Just check the brand to make sure no fish sauce or shrimp paste has been added to the blend. Pair with a sweet wine, such as Riesling or Gewürztraminer, or a light and fruity red wine. Serve over steamed rice.

  • 8Servings


  • 1 Tbs. olive oil
  • 1 medium yellow onion, diced (11/2 cups)
  • 3 Tbs. red curry paste
  • 2 Tbs. low-sodium soy sauce
  • 1 clove garlic, minced (1 tsp.)
  • 1 lemongrass stalk, cut into thirds and smashed with back of knife
  • 1 1/2-inch piece fresh ginger, smashed
  • 5 kaffir lime leaves, or zest of 2 limes
  • 1-2 Thai chiles, finely chopped, optional
  • 2 medium carrots, cut into 1/4-inch-thick rounds
  • 2 zucchini, cut into 1/4-inch-thick rounds
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • 1 12-oz. can light coconut milk
  • 3 Tbs. light brown sugar
  • 1 cup trimmed green beans
  • 1 cup Thai basil or fresh basil leaves, torn


1. Heat olive oil in large saucepan over medium heat. Add onion, curry paste, soy sauce, and garlic, and sauté 1 to 2 minutes, or until fragrant. Add lemongrass, ginger, kaffir lime leaves, and Thai chile. Sauté 30 seconds, or until combined.

2. Stir in carrots, zucchini, and potato, and sauté 1 minute to coat with curry. Add coconut milk, brown sugar, and 1 cup water. Reduce heat to medium-low, cover, and simmer 5 to 10 minutes, or until potatoes can be pierced with tip of knife. Add green beans and simmer 5 minutes more, or until green beans are crisp-tender. Remove lemongrass, ginger, and kaffir lime leaves, and season with salt and pepper. Sprinkle with basil leaves just before serving.

Nutrition Information

  • Calories: 132
  • Carbohydrate Content: 19 g
  • Fat Content: 5.5 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 404 mg
  • Sugar Content: 10 g