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 21-31

  • Binder photo jemmyjimjam

    06 October 2010

    jemmyjimjam rated and commented on this recipe

    5 stars

    Yummy yummy

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  • Binder photo Tracinda

    20 October 2010

    Tracinda rated and commented on this recipe

    5 stars

    This was delicious, used raw king prawns and made it using 400ml light coconut milk and 250ml semi skimmed milk. A fabulous curry recipe that could easily be adapted to suit what veg or meat you have. I was a bit wary of the tomatoes and mushrooms in a thai curry, but it works! Seems to have high veg count and low amount of meat too which makes it seem very healthy. I left out the fish sauce as I didn't have any and it didn't need it, was full of flavour.

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  • Binder photo heljinx

    04 November 2010

    heljinx rated and commented on this recipe

    4 stars

    Really enjoyed this curry and it was very easy to do. I used a few more potatoes and used new potatoes as someone suggested earlier

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  • Binder photo eimile19

    11 December 2010

    eimile19 rated and commented on this recipe

    2 stars

    after reading the reviews & making this, i have to say i was a bit disappointed with this recipe. It turned out to be not as flavorful as I would have liked- think the addition of skim milk diluted the flavor a bit. Next time would add more red curry paste & maybe extra lemongrass or ginger & chili pepper for flavor. We did like the creaminess factor though, as well as the addition of butternut squash!

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  • Binder photo Josie407

    27 February 2011

    Josie407 rated and commented on this recipe

    3 stars

    I made this tonight and thought it was very nice. Although next time I'd prob put a few hot chillies in it and would thicken it up at the end with some cornflour.

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  • Binder photo $tar

    27 April 2011

    $tar commented on this recipe

    I made the prawn version but I'm doing Weight Watchers so substituted things like coconut milk for the light version. It worked out at 5 ProPoints a portion for anyone who's interested! Very yummy

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  • Binder photo janettasmith

    13 May 2011

    janettasmith rated this recipe

    5 stars

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  • Binder photo NadiaGeorgiou

    24 January 2012

    NadiaGeorgiou rated this recipe

    5 stars

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  • Binder photo Catherine79

    12 August 2012

    Catherine79 rated and commented on this recipe

    5 stars

    This was delicious. It had quite a kick, not sure if I went over the top with the curry paste! I used butternut squash cubes, green beans and chicken breasts. Didn't use skimmed milk (had some stock in case it got a bit a dry), mushrooms, tomatoes or coriander. Would definitely make this one again.

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  • Binder photo Hispanam

    12 January 2013

    Hispanam commented on this recipe

    Question: Do you have an easily used conversion table, from metric to ounces? Thanks....

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  • Binder photo kirstymcgrory

    09 May 2013

    kirstymcgrory commented on this recipe

    I'm a total cooking novice and something went very wrong with this for me! Followed the recipe to the letter, but the sauce was extremely watery, separated and greasy-looking, although I didn't use too much oil. It was like a greasy chicken stew.... Any suggestions as to where I went wrong?

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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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