Thai Red Curry with Malabar Spinach
Thai Red Curry with Malabar Spinach is a vibrant, creamy, and aromatic dish from Thailand, featuring tender chicken or tofu simmered in a rich coconut milk base. The curry paste provides a spicy, fragrant foundation, while the leafy Malabar spinach (or regular spinach) adds a mild, slightly earthy flavor and a pop of green. It's typically served with jasmine rice to balance the heat and soak up the flavorful sauce.
🍽️ Nutrition at a glance
This dish is moderately high in fat due to the coconut milk, which is a source of healthy saturated fats, and provides a good amount of protein from the meat or tofu. It's also rich in vitamins A and C from the spinach and curry paste, and a typical serving contains roughly 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 22 g |
| Carbs | 15 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Vitamin A | 450 mcg RAE |
| Vitamin C | 35 mg |
| Iron | 3.5 mg |
| Potassium | 520 mg |
| Magnesium | 45 mg |
| Folate | 60 mcg |
| Calcium | 80 mg |
| Phosphorus | 180 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the use of coconut milk in curries is a hallmark of Thai cuisine, reflecting historical trade routes and tropical agriculture. Nutritionally, Malabar spinach is a heat-tolerant vine that thrives in warm climates, offering more vitamins A and C than regular spinach and a unique mucilaginous texture when cooked.
