Fragrant, creamy and with a little more heat than its green cousin — Red Curry is a weeknight staple for good reason. Our Red Curry Paste does the heavy lifting, so dinner's on the table in 20 minutes.
Ingredients (Serves 2)
- 35g Thai Grocer Red Curry Paste
- 250ml coconut milk
- 150g chicken, beef, prawns or tofu
- 1 handful of vegetables (bamboo shoots, courgette or green beans work well)
- Fish sauce, to taste
- Palm sugar or brown sugar, to taste (optional)
- Thai basil, to serve
- Steamed jasmine rice, to serve
Method
- Scoop the cream layer from the top of the coconut milk and heat gently in a wok or pan over a medium heat.
- Add the Red Curry Paste and stir for 1–2 minutes until fragrant.
- Pour in the remaining coconut milk and bring to a gentle simmer.
- Add your protein and vegetables and cook until tender — around 8–10 minutes for chicken, less for prawns or tofu.
- Season with fish sauce and a pinch of sugar to taste.
- Serve over jasmine rice and top with fresh herbs.
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