This Thai Red Curry is quicker to make at home than to order a takeaway! Not to mention cheaper!!
Are you, like me, still recovering from Christmas feasting? To be honest, I haven’t felt truly hungry even once in about 2 weeks.
You know the kind of ravenous feeling you get as soon as you step through your front door when you get home from work and every question your child asks you is nothing but white noise and, even worse, an obstacle between you and the fridge.
You are completely famished, you need food NOW. You get me, right?
Well, I haven’t felt that in a while with Christmas cookies stashed in every available tin, chocolate boxes in every room in the house and mixed nuts in a bowl on my coffee table. At least those are still in their shells so it takes some effort to crack them before I stuff my face with more food!
We all need something light, something easy and something spicy to smack us out of post-Christmas lull. Thai Curry it is, friends. We love it, you love it, so why are we not cooking it?
You will love this recipe because it’s exactly the kind of dish that will warm you up from the inside on a cold winter night.
It’s colourful and delicious and takes 15 minutes to make with barely any chopping involved. Throw your rice in the rice cooker and by the time that button indicating the time is up clicks, your curry is done.
The dinner prep is finished before a kid is able to complete his “mom, what’s for din…” question.
This curry is made with prawns but you can easily substitute it with chicken or make it vegetarian (which I often do). You can also add any vegetables you like to it. Green beans, mushrooms, asparagus, and zucchini all taste amazing.
Ingredients
- Oil- 1 tbsp.
- Sesame oil optional- 1 tbsp.
- Fresh red chile sliced- 1/2
- Yellow or red pepper- 1 large
- Thai Red Curry Paste- 2 tbsp. if using very thick concentrated paste, 1/2 cup/190gr if using runnier paste (for UK readers)
- Prawns/shrimp- 1 lbs
- Coconut milk- 1 can
- Fish sauce- 1 tbsp.
- Snow peas- 1 cup
- Cilantro chopped- half a bunch
- Lime juice- from 1/2 lime
- Basil leaves-2-3
Instructions
- Slice the bell pepper and fresh chile.
- Take cilantro leaves off their stalks, chop up the stalks finely.
- Heat a large frying pan on medium heat and when it's hot add both vegetable oil and sesame oil.
- Then add chopped cilantro stalks, sliced pepper and chile, stir fry for a couple of minutes.
- Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce, mix to combine.
- Add your shrimp and snow peas and cook for 3 minutes. Both of those need very little time to be done. As soon as shrimp turns pink turn the heat off.
- Stir in cilantro and basil leaves.
- Taste your curry and squeeze some lime juice into it if needed.
- Serve with rice or noodles.
Mary says
I made this recipe tonight, I served it as part of an Asian banquet.
It was a real hit. Such an easy, quick and delicious dish. Thank you Julie.
vikalinka says
Thank you for such great feedback, Mary!! So happy everyone enjoyed the recipe!
Carol says
Hello
I am looking forward to making this
Can I use coconut cream and lemongrass?
Thank you
vikalinka says
Hi Carol, yes absolutely I love using coconut cream instead of coconut milk. So much flavour there! And lemongrass is a lovely addition as well.
Carolyn says
Made this tonight and it was delish!
Thanks for the recipe
vikalinka says
Great news, Carolyn! I like making this curry after Christmas too. It wakes up the tastebuds after all the rich food!
Tanya says
What can I substitue cocnut milk with? Regular milk?
vikalinka says
Tanya, coconut milk gives this dish a very distinct and authentic Thai flavour, I wouldn’t substitute it with anything.
sarah says
I just made this tonight for our dinner.
Absolutely lovely recipe, thankyou. Although I had to substitute a can of coconut cream instead of milk – accidentally opened the wrong can from the cupboard!
vikalinka says
I’ve done that before, you just end up with extra creamy curry, Sarah, happy to hear you loved it!
Jennifer says
I made this tonight and it was delicious. I subbed sambal oelek for the chili pepper and it had some nice heat. Recipe was perfect and quick, thank you!
Samantha says
When I made this Jidee, my boyfriend, said it wasn’t near spicy enough and also gave a couple more suggestions. So I am going to make it again tonite, because he loves curry as do I, and I’m going to spice it up a bit and add a bit more curry along with it. Looking forward to it! Thanks so much for sharing this recipe!
Samantha says
I am going to attempt to make this for my Thai boyfriend tonite. Hopefully I don’t fail and it is as good as what his mom makes.
vikalinka says
You can do it, Samantha! 🙂
Samantha says
Thank you for your optimism! If successful then I will try more Thai recipes for him. 🙂
megan says
I made this tonight and I can not say enough good things about it! It was so easy, so delicious, & so fresh tasting. I loved everything about it. My husband kept saying, dang this is so good! That is a major plus in my book. We all were members of the clean plate club tonight! Thabk you for sharing!
vikalinka says
Thank you for such amazing feedback, Megan! We love that recipe and curries in general. Every time we feel like we need to slim down a bit we always turn to curries and stir frys! Quick, easy and fresh and loaded with veggies. 🙂
Oksana Novikov @ Sisterhood of the Simmering Pots says
So I made this dish for a girl’s get together this past Friday night and all I can say is: “Delicious”! Everyone was so impressed with this dish! And it is so easy to make!!! This curry is definetly going to grace my lunch and dinner tables over and over again.
vikalinka says
Thank you for your feedback, Oksana! 🙂 I love curries, especially after the holiday meals, I really crave something spicy!
Leslie says
What size can of coconut milk did you use ?
vikalinka says
13.5 oz/400ml
Allison says
I made this tonight for my parents and I….huge hit!! So delicious over some white rice, thanks for sharing 🙂 I wish I could post a picture of my results here!
vikalinka says
Happy to hear it Allison. 🙂 You can always post a picture on my Facebook page. 🙂
Pauline says
Made this last night – it was delicious and so easy, i couldn’t find fresh red chilis so I used roasted red chili paste and guessed at amount – still was fantastic. Thanks for the recipe!!
Pauline
vikalinka says
So great to hear, Pauline! Thank you for sharing. 🙂
Dixya @ Food, Pleasure, and Health says
thai curries are always my go to..those paste comes very handy.
Marina | Let the Baking Begin! says
This looks so comforting and warm!
Laura (Tutti Dolci) says
Your curry looks healthy and delicious, a wonderful way to transition into the new year!
vikalinka says
I’ve been really craving spicy and not too heavy dishes. I love cheese but I think I really had my fill after the holidays! 🙂