Thai Red Curry

Ingredients

• vegetable oil or sunflower oil
• 400g tin coconut milk
• chicken or beef, pork, fish, peeled prawns and vegetables about 500g in total; cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly
• 3 shallots , roughly chopped
• 3 garlic cloves
• 3 long red chillies ,deseeded (leave some in if you like it hot)
• a walnut sized piece of ginger , peeled and chopped
• 1 lime , zested and juiced
• 1 tbsp fish sauce (this can be replaced with light soy sauce for vegetarians)
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp freshly ground black pepper
• lemongrass stalk, roughly chopped

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 17 of 20 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Beef	100g cooked	250
Pork	100g cooked	242
Salmon	100g cooked	208
Chicken	100g cooked	165
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Onion	1 medium (110g)	44
Walnut	1 walnut half (4g)	26
Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Cumin	1 tsp ground (2.1g)	8
Black Pepper	1 tsp ground (2.3g)	6
Lemongrass	1 tbsp (6g)	5
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Sunflower Oil	not in our table	0
Meat	not in our table	0
Coriander	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.