Thai Green or Red Curry
Thai Green or Red Curry is a fragrant and creamy stew from Thailand, known for its rich coconut milk base infused with a complex paste of fresh herbs and spices. Green curry gets its vibrant color and fresh heat from green chilies, while red curry derives its deeper hue and warmer flavor from dried red chilies. Both are typically cooked with meat or tofu and a variety of vegetables, and are a staple of Thai cuisine.
🍽️ Nutrition at a glance
These curries are generally high in fat due to the generous use of coconut milk, which provides a rich source of saturated fats. They offer a good balance of protein from the meat or tofu, along with essential vitamins and minerals from the vegetables, with a typical serving containing around 400-600 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 15 g |
| Carbs | 12 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 900 mg |
| Potassium | 450 mg |
| Vitamin A | 800 IU |
| Vitamin C | 15 mg |
| Iron | 2.5 mg |
| Calcium | 60 mg |
| Magnesium | 40 mg |
| Phosphorus | 180 mg |
| Zinc | 1.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
What makes these curries unique is the use of fresh, aromatic ingredients like galangal, lemongrass, and kaffir lime leaves, which are pounded together to create the curry paste, forming the soul of the dish. Nutritionally, the herbs and spices in the paste are packed with antioxidants and anti-inflammatory compounds.
