Thai red curry

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olive magazine

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Recipe by olive magazine

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1. To make the paste, put all the ingredients into a food processor and blitz really well until you have a smooth paste. Heat 1 tbsp oil in a large wok or frying pan, fry the paste for a few minutes until it becomes fragrant then add the coconut milk. Bring to the boil, then add the meat and vegetables of your choice and simmer; chicken, beef or pork will take 5-8 minutes; prawns and fish about 2-3 minutes; vegetables such as squash or pumpkin, courgettes, peppers, baby corn, green beans, aubergine or carrots will take about 5 minutes; and spring onions, mange tout or spinach will need only a minute.

Know-how

Don't be put off by the long ingredients list: the supermarket should have this lot. This paste is very quick to make; there's enough for four but you can double the quantities. It will keep in the fridge for up to a week and it's fine to freeze, too.

Per serving

312 kcalories, protein 25.2g, carbohydrate 6.5g, fat 20.8 g, saturated fat 14.5g, fibre 0.5g, salt 1.31 g

Latest comments and suggestions

• Kimberley

  31 October 2007

  Kimberley rated this recipe

  

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• Naomibrook

  02 May 2008

  Naomibrook rated and commented on this recipe

  

  Really delicious and the paste was as easy as they said it would be, will definitely do this again!

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• HappyCook

  19 June 2008

  HappyCook rated and commented on this recipe

  

  I cooked this for my husband and our friends and it was simple & easy to do. It REALLY was quick, the flavour wasn't too hot as this was the first time I had cooked with fresh chillies. I only used half the quanity of coconut milk and used creme faiche which makes it just as creamy. I have since cooked this dish several times & each time its a great hit.

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• Annette

  03 July 2008

  Annette rated and commented on this recipe

  

  I stupidly tried to halve this recipe and the curry paste was a disaster - there just wasn't enough bulk in the processor to get it into a smooth paste, and it smelt kinda weird too... also had to schlep out to the Chinese supermarket to get lemon grass, though the larger Tesco stores do seem to stock it dried I've found.

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• Elina

  04 July 2008

  Elina rated and commented on this recipe

  

  Easy to make and tastes good! Sauce was very hot even I didn't put any fresh chili seeds in it, so next time I'm going to use only two chilis instead of three. Unfortunately I couldn't find any lemon grass from my super market, so the taste was kind of missing something. I added one chicken stock cube and used thai basilica instead. Going to find lemon grass next time.

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• Maggie

  13 July 2008

  Maggie commented on this recipe

  I've made this recipe several times now and it's a firm favourite! It is quick and easy and very tasty! Asda do a Thai selection pack in their fresh veg section for about 95p. It contains green bird eye chillies,lemongrass,shallots,garlic & galangal ginger which covers the ingredients well except for the red chillies which are pretty cheap too. Remember to take some of the seeds out of the chillies!!

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• Nick Javens

  14 July 2008

  Nick Javens commented on this recipe

  I think that the recipe means 3 long red chillies DE-SEEDED! And then leave some in for extra heat. That way you get the flavour and colour of the chillies without the heat of the seeds. There are quite a few mistakes in some of these recipies so take care! Great tasting dish though.

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• Nick Javens

  14 July 2008

  Nick Javens commented on this recipe

  I think that the recipe means 3 long red chillies DE-SEEDED! And then leave some in for extra heat. That way you get the flavour and colour of the chillies without the heat of the seeds. There are quite a few mistakes in some of these recipes so take care! Great tasting dish though.

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• Kate

  09 August 2008

  Kate rated and commented on this recipe

  

  Lovely - really easy to make and very very tasty. I added 2 chillies with seeds which gave it the perfect kick for us. Used lemongrass herb blend in a tube which was fine. Will definitely be making again. Top marks!

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• John

  20 August 2008

  John rated and commented on this recipe

  

  Absolutely superb. Used 125g chicken, 220g fresh prawns, 155g extra fine green beans and just followed the recipe. Knack is to use deseeded 'long' red chillies which are milder than the smaller ones. My family insist it becomes a regular feature of our evening meals. Serve with basmati rice with peas for a sumptuous meal.

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• neets

  07 October 2008

  neets rated and commented on this recipe

  

  lovely - made this for friends last night, went down like a treat, they loved it, so easy to make, will be making it again!

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• Ruth

  09 October 2008

  Ruth rated and commented on this recipe

  

  Really nice. Thought it was lacking a bit of 'umph' though and i do not mean chilli. Maybe more soya sauce and shallots. But would definitely recommend.

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Ingredients

• vegetable oil or sunflower oil
• 400g tin coconut milk
• chicken or beef, pork, fish, peeled prawns and vegetables about 500g in total; cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly

CURRY PASTE

• 3 shallots , roughly chopped
• 3 garlic cloves
• 3 long red chillies , seeded (leave some in if you like it hot)
• a walnut sized piece of ginger , peeled and chopped
• 1 lime , zested and juiced
• 1 tbsp fish sauce (this can be replaced with light soy sauce for vegetarians)
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp freshly ground black pepper
• lemon grass stalk, roughly chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• vegetable oil or sunflower oil
• 400g tin coconut milk
• chicken or beef, pork, fish, peeled prawns and vegetables about 500g in total; cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly

CURRY PASTE

• 3 shallots , roughly chopped
• 3 garlic cloves
• 3 long red chillies , seeded (leave some in if you like it hot)
• a walnut sized piece of ginger , peeled and chopped
• 1 lime , zested and juiced
• 1 tbsp fish sauce (this can be replaced with light soy sauce for vegetarians)
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp freshly ground black pepper
• lemon grass stalk, roughly chopped

Per serving

312 kcalories, protein 25.2g, carbohydrate 6.5g, fat 20.8 g, saturated fat 14.5g, fibre 0.5g, salt 1.31 g

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