Thai Red Curry

If you have never tried a Thai curry before, you are missing out. I promise you. Thai curries are one of my favourite, particularly green and red. I love how versatile they are: the dish can taste different every time, depending on the vegetables, meat, fruit and nuts you use (yes, fruit and nuts!).

I love topping this with pistachios, to give some crunch to the dish. Cashews would be equally delicious. If chicken and shrimp aren’t your thing, try substituting with some other meat, tofu, or even just omit all together. I’ve done all 3, and it always turns out!

I’ve listed the vegetable/fruit/meat combo that is my go to, but every now and then I switch it up depending what I have in my fridge at the time. Feel free to play around with the vegetables listed, using thinly sliced carrots, green beans, shredded cabbage, etc.

The amount of Thai curry paste you use will depend entirely on the brand you buy. My original recipe called for 1 1/2 tbsp of curry paste, but has now been scaled down to 2 teaspoons because the brand I am buying is much spicier. Just taste and adjust accordingly!

Print Recipe

Thai Red Curry

Servings: 8 servings

Author: The Gourmet Housewife

Ingredients

• 2 tbsp olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 tsp Thai red curry paste
• 1 400 ml can coconut milk
• 1 cup chicken or vegetable stock
• 1/4 cup fish sauce
• 1 tbsp brown sugar packed
• 1/2 tsp salt
• 2 potatoes cubed
• 1 zucchini halved lengthwise and thinly sliced
• 1 red pepper julienned
• 1/2 cup snow or sugar snap peas halved
• 1 pineapple cored and cubed
• 2 chicken breasts cubed
• 10-15 large prawns or shrimp peeled and deveined (optional)
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp lemon juice
• 4 large fresh basil leaves finely sliced
• Shelled pistachios for topping optional

Instructions

• Heat the oil in a large saucepan over medium heat and cook the onion and garlic for 5 minutes, or until translucent, stirring occasionally.
• Add the curry paste and cook, stirring, for one minute.
• Add the coconut milk, stock, fish sauce, sugar and salt. Increase heat and bring to a boil.
• Reduce heat to medium, add potatoes. Cover and simmer for 10 minutes or until almost cooked through.
• Add chicken, cover and simmer for 5 minutes.
• Add red pepper, zucchini, peas and pineapple. Cover and simmer for 5 minutes.
• Add prawns/shrimp and simmer for 2-3 minutes until pink.
• Mix the cornstarch with the water until it forms a paste. Add to curry mixture, stirring continuously until it thickens.
• Stir in lemon juice and basil. Serve over jasmine rice, topped with pistachios.