Thai Red Curry

A taste of Thailand…

Thai Red Curry

Serves 4-6, Adapted from World Food Cafe


For the curry paste:

4 hot red chillies (I deseeded mine, because I’m a wuss)

4 garlic cloves, crushed

2 lemongrass stalks, thinly sliced

5cm cube ginger/galangal, peeled and chopped

1 red onion, roughly chopped

1/2 tsp salt

1 tbsp coriander seeds, dry-roasted and ground

For the curry:

3 tbsp sunflower oil

250g baby sweetcorn, cut in half lengthways

2 small red peppers, deseeded and thinly sliced

300g green beans, cut in half

1 head of broccoli, cut into florets

400ml can coconut milk

1 tbsp dark soy sauce

4 kaffir lime leaves, rolled up and thinly sliced

1 tbsp brown sugar

coriander leaves and red chillies, thinly sliced, to garnish


1.  Make the curry paste first:  put all the ingredients into a blender and mix together.  Mine didn’t quite come together as a paste, so I transferred it to a pestle and mortar to finish, but it still wasn’t particularly red or paste like.  I have the strength of a kitten!  (This paste can be made in advance and kept in the fridge.)

2.  Prepare all the vegetables.

3.  Heat the oil in a large pan.  When it is hot, add the curry paste and fry it for a minute, constantly stirring.

4.  Add all the vegetables to the pan, and stir well to ensure everything is coated.

5.  Pour in the coconut milk, a can full of water and the soy sauce.

6.  Add the lime leaves and sugar, and simmer until the vegetables are just cooked – they should still have a bit of bite to them.  Season.

7.  Serve with jasmine rice, and garnish with chopped coriander leaves and thinly sliced red chillies.

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1 Response to Thai Red Curry

  1. Joanne says:

    Thai curries are my favorite! Have to try this!

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