Spicy, creamy, and tangy, this Thai Red Curry is an amazingly delicious low-carb comfort food for any time of year!
You may not know this, but my absolute favorite kind of food is Thai! I just love all the fresh flavors, and the amazing flavor combinations of spicy, sweet, and sour. Creamy coconut milk just makes everything better, and marries so well with the Thai spices. Thai red curry is one of my stand-by favorites, and I just tried this version for the first time a couple of weeks ago. This one will certainly be going in my “repeat” file!
It is so simple and easy that I had dinner ready in under an hour, and it is easy to modify to suit your tastes.
For example, I used green peppers (which we have an abundance of frozen from last summer) instead of green beans, and a different kind of Asian greens that we had on hand instead of the bok choi. I served it over jasmine rice instead of noodles, and I added about 1lb of sliced chicken breast that I sautee’d for a few minutes with the curry paste and garlic and ginger before adding the other ingredients. We garnished it with Thai basil which we had on hand left over from another recipe, and I only used the juice of 1 kaffir lime, which is more potent than regular lime juice. It was absolutely delicious, and my husband said it was the best Thai curry I’ve made!
You can also modify the spiciness to your liking by changing the amount of curry paste. I used the full 3TB, but I used a milder variety from my local Asian grocery store. The Thai Kitchen brand is pretty spicy, so I would suggest starting with a smaller amount, and then increasing to suit your tastes.
Note: The “Wonder Noodles” listed in the recipe are a classic Asian noodle called shirataki noodles, which are made from yam starch. They are naturally low-carb, gluten-free, fat-free, and contain no soy or grains. However, feel free to substitute your favorite rice noodles if you like, or cooked rice like I did.
Melt coconut oil in a large skillet over medium heat and sauté red curry paste, garlic, and ginger until fragrant, 2 minutes. Stir in honey and fish sauce and pour in coconut milk. Fill coconut milk can with water and stir that in as well. Let simmer 2 minutes.Drain fettucine, and rinse them under cold water for 30 seconds. Add noodles, string beans, bok choy, and broccoli to the pot. Let cook 3 to 5 minutes, then remove from heat and stir in lime juice. Check for seasoning and serve immediately.