Recipes and Cooking Make-It-Mine Thai Curry Pot Put down the take-out menu and save your dollars. Our master formula for homemade curry allows you to plug in different flavor and texture combos to personalize every potful. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 4 Yield: 6 cups curry Jump to Nutrition Facts Ingredients 2 tablespoon canola oil PROTEIN 4 cloves garlic, minced 1 tablespoon minced fresh ginger 3 - 4 tablespoon CURRY PASTE 1 13-14 ounce can unsweetened coconut milk ½ cup chicken broth 1 tablespoon packed brown sugar 1 tablespoon fish sauce 3 - 4 cup VEGETABLES 1 large red or yellow bell pepper ½ cup loosely packed fresh basil and/or cilantro, coarsely chopped SERVE-ALONG 1 lime, cut into wedges Directions In a 5- to 6-qt. Dutch oven heat oil over medium-high heat. Add PROTEIN; cook and stir until browned. Add garlic and ginger; cook and stir 30 seconds. Add CURRY PASTE. Cook 30 seconds more. Add the next four ingredients (through fish sauce) to the pot, whisking to combine. Bring to boiling. Stir in VEGETABLES and bell pepper. Return mixture to boiling; reduce heat and simmer, uncovered, about 10 minutes or until protein is cooked through, vegetables are just tender, and sauce is slightly thickened. Stir in the basil and/or cilantro. Serve with desired SERVE-ALONG and lime wedges. PROTEIN (choose one) 1 lb. skinless, boneless chicken thighs, cut into 1-inch strips1 lb. pork tenderloin, cut into 1-inch strips1 12- to 16-oz. pkg. extra-firm tofu (not silken), cut into 3/4-inch pieces CURRY PASTE (choose one) Red curry paste, green curry paste, or yellow curry paste. VEGETABLES (choose one or more to equal 3 to 4 cups) Chopped eggplant; small cauliflower florets; small broccoli florets; fresh green beans; trimmed; chopped zucchini; snow peas, trimmed and halved. SERVE-ALONG (choose one) Hot cooked white jasmine rice or brown jasmine rice; cooked flat rice noodles; cooked cellophane noodles (bean threads); pita bread or naan. Shrimp Variation If desired, 1 lb. peeled and deveined medium shrimp may be used as a protein option. Add shrimp during step 2, after the vegetables have been cooking for 7 minutes. After adding shrimp, continue cooking curry about 3 minutes or until shrimp are opaque. Rate it Print Nutrition Facts (per serving) 517 Calories 27g Fat 45g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 517 % Daily Value * Total Fat 27g 35% Saturated Fat 15g 75% Cholesterol 108mg 36% Sodium 1070mg 47% Total Carbohydrate 45g 16% Total Sugars 7g Protein 21g Vitamin C 23.9mg 120% Calcium 37mg 3% Iron 2.3mg 13% Potassium 386mg 8% Folate, total 24.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.