Thai red curry

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• lynne R

  10 November 2009

  lynne R commented on this recipe

  My husband, BIll, has just decided he likes to cook, this was just sooooo good, first time I had ever used fresh chillies as well. This is a definite keeper. We live in South Carolina usa, Thai restaurants are very few and far between ,so with Bill cooking good Thai food I can last a little longer between visits to the UK( Indian is the next lesson!!!!!!!) and I am sure I will find one on this site.

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• cjcowb

  18 November 2009

  cjcowb rated and commented on this recipe

  

  I loved this recipe. It went down a treat in our house, the paste was really easy to make and I will certainly be making this again.

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• Andy

  04 January 2010

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• Andy Perrins

  07 February 2010

  Andy Perrins rated this recipe

  

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• SoniaHanson

  10 February 2010

  SoniaHanson rated this recipe

  

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• Angie

  06 March 2010

  Angie rated this recipe

  

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• Zoe

  18 June 2010

  Zoe rated and commented on this recipe

  

  We very much enjoyed the dish and I will be making it again. It is very easy to make and makes the kitchen smell wonderful. As others have said a whole can on coconut milk does give a large amount of sauce which may not suit everyone but was fine for us.

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• msfitz

  02 July 2010

  msfitz rated and commented on this recipe

  

  I make this recipe quite regularly, and i cant always get hold of lemon grass so i use the juice of a lemon or two instead. Also i have used ground ginger instead of fresh. Beautiful!

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• afortunado

  17 August 2010

  afortunado commented on this recipe

  I am not the greatest of cooks but this recipe for me was very easy and it tasted lovely. I managed to buy lemon grass stalks at both tesco and asda

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• Yorkshire Bex

  16 January 2011

  Yorkshire Bex rated and commented on this recipe

  

  The husband made this for us tonight, was really lovely. We live in Southern Europe and sometimes struggle to get ingredients, but we managed to find lemongrass in a jar only other ingredients we couldn't find were long red chillies, but found some lovely red birds eyes! Consequently our paste wasn't very red, but it had a lovely kick to it! We found the sauce to be quite runny, would use coconut cream next time, to hell with the calories.

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• rui

  20 November 2011

  rui rated this recipe

  

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• xoxsbnxox

  12 December 2011

  xoxsbnxox rated and commented on this recipe

  

  Thai curry paste was delicious and really easy to make, yum!

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• sophiel25

  01 March 2012

  sophiel25 rated this recipe

  

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• Janey B

  05 May 2012

  Janey B rated and commented on this recipe

  

  Really tasty and easy to make. Only used 2 chillies as only had 2 but it was perfect. Sainsburys stock lemongrass stalks in packs of 2.

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• emilymsh

  12 September 2012

  emilymsh rated and commented on this recipe

  

  Everyone loved this! Delicious and really easy to make.

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• ismeimher

  04 February 2013

  ismeimher rated and commented on this recipe

  

  Amazing dish...so easy to make. My family and friends are always impressed when we have this, also the house smells like a Thai restaurant!!!!

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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 ,deseeded (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
• lemongrass stalk, roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 mins

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 ,deseeded (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
• lemongrass 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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