Name: Red Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 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); Fish sauce to taste; Palm sugar or brown sugar to taste (optional); Thai basil to serve; Steamed jasmine rice to serve

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.

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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