Thai-Inspired Red Curry

Thai-Inspired Red Curry: Main Image

Quick Facts

Servings: 3
This makes a great sauce for boneless, skinless chicken breast, baked tofu, seared lean steak or broiled fish. You can eat it on its own as you would a soup, or with a little brown basmati rice.


  • 1 cup light coconut milk
  • 1/2 cup vegetable broth or chicken stock
  • 1 tsp red curry paste
  • 1 tsp minced fresh ginger
  • 2 Tbs fish sauce (nam pla) (optional)
  • 2 tsp brown sugar (optional)
  • 1 cup canned diced tomatoes, drained
  • 1 cup (about 3 ounces) Japanese or Chinese eggplant, cut into 1/2-inch-thick half-rounds
  • 1 cup (about 4 ounces) green beans, cut into 2-inch lengths
  • 2 Tbs minced fresh basil (Thai basil, if available)


  • In a medium saucepan, whisk together the coconut milk, broth or stock, red curry paste, and ginger. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.
  • Stir in the fish sauce and brown sugar, if used. Add the diced tomatoes and eggplant. Bring to a boil, then reduce the heat and simmer, uncovered, until the eggplant is tender.
  • Add the green beans and simmer until tender. Serve hot, topped with minced fresh basil.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Kitchen Tip: Thai-Inspired Red Curry will keep for only about a day or two, and is best eaten fresh. If you need to store it, refrigerate it in a tightly covered container and reheat it gently.

Nutrition Facts

Calories 118
  Calories from Fat 58 (49%)
(10%)Total Fat 6g
(27%)Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%)Cholesterol 0mg
(50%)Sodium 1208mg
(10%)Potassium 348mg
Total Carbohydrate 14g
(12%)Dietary Fiber 3g
Sugars 8g
Sugar Alcohols 0g
(5%)Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2017 Healthnotes, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about Healthnotes, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.