Thai red curry

Thai red curry

An enduring Thai classic - and with good reason - and easily adapted for vegetarians too

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 30 mins

Method

  1. Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant. Add the coconut milk and milk, stir well and bring to a simmer.
  2. Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to. Simmer for 5 minutes.
  3. For the veggies, transfer half the curry to another pan. For the non-veggies, add the chicken or prawns to the remaining half. Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce.
  4. Serve both curries with the coriander sprinkled over and steamed jasmine rice.
Try

Making it low fat

Rather than overloading this with 400ml high-fat coconut milk, you could use 200ml coconut milk, 200ml milk (plus the additional 250ml milk).

(low fat alternative)

273 kcalories, protein 19.2g, carbohydrate 22.7g, fat 12.4 g, saturated fat 6.3g, fibre 2.9g, salt 0.8 g

Recipe from olive magazine, June 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Sarah

    29 March 2008

    Sarah rated and commented on this recipe

    5 stars

    I went down the veggie route and it was very much appreciated, and so simple to make.

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  • Binder photo Samantha

    11 April 2008

    Samantha rated and commented on this recipe

    4 stars

    This is a really tasty recipe and freezes well for speedy dinners. My only tip would be to use new potatoes so that they don't make the sauce starchy.

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  • Binder photo beccles

    21 May 2008

    beccles rated and commented on this recipe

    5 stars

    LOVED THIS! we used prawns, and as suggested tried new potatoes - absolutely gorgeous, filling and tasty. well worth a go, and so darned easy! plus, i was a wee bit wary of old squtternut bosh in a curry but it worked a treat.

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  • Binder photo Lynn @ Blas

    26 June 2008

    Lynn @ Blas commented on this recipe

    I made this recipe for my husband and son to eat whilst watching Wimbledon Tennis - I didn't have the butternut squash but folllowed the recipe apart from that - it was a great success - just hot enough! We accompanied it with plain boiled rice as we didn't have the jasmin but the result was still excellent! I would recommend serving it with a dry white wine such as the white bordeaux we opened and following it with a home-made lemon meringue pie!

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  • Binder photo Caro

    02 August 2008

    Caro rated and commented on this recipe

    5 stars

    This is soooo delicious!! I used diced chicken breast instead of prawns - great success!

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  • Binder photo sue stabb

    17 January 2009

    sue stabb rated and commented on this recipe

    5 stars

    Made this for for friends it went down really well, I added prawns but really think these or the chicken is not needed as it was a really hearty curry.

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  • Binder photo hazel

    31 January 2009

    hazel commented on this recipe

    We were made this by our friends and it was delicious, easy to just fling in the pan and leave until we were ready to eat. Had a disaster with the jasmine rice, but the normal stuff went with it just fine!

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  • Binder photo Zoella

    06 February 2009

    Zoella commented on this recipe

    Always make Thai Green Curry but is great! Put Mange Tout and baby sweetcorn instead of the green beans, I love this combo in Thai Curries. Definitly a recipe worth doing!

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  • Binder photo Arlene

    15 April 2009

    Arlene rated and commented on this recipe

    5 stars

    Really enjoy this recipe. Our favourite is cooked with prawns! Delicious!

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  • Binder photo Sirlewy

    05 August 2009

    Sirlewy rated and commented on this recipe

    5 stars

    Was very nice, although i didnt end up with much sauce but i think this is due too my cooking, any tips on how to end up with more sauce ?

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  • Binder photo Tora

    19 September 2009

    Tora commented on this recipe

    Sirlewy - looks like they've forgotten to add the milk to the ingredients list. I think it should be 400 ml coconut milk PLUS 250 ml 'normal' milk (see under 'Making it lowfat). Should give you more sauce.

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  • Binder photo chefgrech

    02 November 2009

    chefgrech rated and commented on this recipe

    4 stars

    First time I made this recipe it was fab. Made it again yesterday and put the incorrect amount of milk in (for 6 rather than 3 people), also the milk seemed to curdle this time, so not quite so good. Any ideas on how to stop the milk curdling. Apparently full fat products should result in less curdling, also taken the pan off the heat before adding should help. Also read that some people add cornflour to the milk before adding??

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  • Binder photo karen

    12 January 2010

    karen rated this recipe

    5 stars

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  • Binder photo KrisJB

    01 February 2010

    KrisJB rated this recipe

    4 stars

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  • Binder photo Fluffy

    20 February 2010

    Fluffy rated this recipe

    4 stars

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  • Binder photo Monenna

    21 March 2010

    Monenna rated this recipe

    5 stars

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  • Binder photo Gina

    26 April 2010

    Gina rated and commented on this recipe

    5 stars

    I cooked this for my mum and my boyfriend, my mum really enjoyed it and my boyfriend said it was the best meal I have ever made him so not bad going. I really enjoyed it too!

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  • Binder photo Monenna

    26 April 2010

    Monenna commented on this recipe

    This is really great, totally recommend it

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  • Binder photo suzicarter

    25 May 2010

    suzicarter rated and commented on this recipe

    4 stars

    Great quick meal. I just used prawns and left out the potatoes but it was still delicious. Perhaps i'd add a bit of lime next time xx

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  • Binder photo raftl29

    26 July 2010

    raftl29 commented on this recipe

    I just tried this and it is beautiful however I am a little anxious as I had planned to pre-cook this for a dinner party but I am afraid that they squash and potatoes will have turned to mush by the time I want to serve! ANy suggestions?

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 30 mins

Ingredients

  • oil
  • 3-4 tbsp red curry paste
  • 400ml coconut milk , plus 250ml milk
  • 2 large potatoes , peeled and cubed
  • 300g butternut squash , cubed
  • 150g green beans
  • 12 button mushrooms , halved
  • 250g cherry tomatoes
  • 4 boneless and skinless chicken thighs , cut into cubes or 200g raw peeled prawns
  • handful coriander
  • fish sauce
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(low fat alternative)

273 kcalories, protein 19.2g, carbohydrate 22.7g, fat 12.4 g, saturated fat 6.3g, fibre 2.9g, salt 0.8 g

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