Red Thai Curry

May 6, 2018

Nothing hits the spot when you’re hungry like a warm Thai curry. If you’re looking for a quick and easy recipe that’s also delicious and nutritious, look no further.

I developed this recipe for Asian Family Foods with their quality food products in mind. I was really impressed with the Asian Family food products I tried recently. None of them had any preservatives and everything tasted really good.

Products I enjoyed recently

I used coconut milk and the dried lemongrass in this recipe. The Asian Family coconut milk is consistently creamy from the top of the can to the bottom of the can and it tastes divine. I am also a huge fan of their dried lemongrass. I didn’t know that there was a dried lemongrass product on the market. Sometimes it’s hard to find fresh lemongrass at the supermarket, so it’s really practical to have some dried lemongrass in the pantry at home for soups and curries.

This is a vegan and gluten-free recipe, but it’s easy enough to add prawns or chicken for some extra protein. You can also adapt this recipe to make a green curry.

This is a super easy and healthy meal that you can whip up in 30 minutes any night of the week. It’s amazing how much flavour you can develop in just 30 minutes when you cook with fresh quality ingredients.

Enjoy!

Print
Red or Green Thai Curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 


Servings: 3
Ingredients
  • 2 cups vegetable or chicken broth
  • 3 tbsp ginger (large pieces)
  • 1 stalk fresh lemongrass or 2 tbsp dried lemongrass
  • 3 garlic cloves, cut in half
  • 1 or 2 Thai red chili pepppers
  • 4 tbsp red or green Thai curry paste
  • 2 cups chopped spring vegetables (snap peas, broccoli, peppers, etc)
  • 2 cups coconut milk
  • 1/2 lime
  • 1/4 cup cilantro or Thai basil
Instructions

  1. Add the broth, ginger, lemongrass, garlic, chili peppers to the pot.

  2. Simmer on low heat for 20 minutes. The broth can simmer longer if you have the time for it. 

  3. Remove the ginger, lemongrass and garlic with a slotted spoon.

  4. Add the Thai curry paste and stir until incorporated.

  5. Add the chopped vegetables and simmer for a couple of minutes.

  6. Add the coconut milk and stir.

  7. Simmer for 5 minutes.

  8. Add a squeeze of lime and cilantro/basil.

Recipe Notes
  • If you want to add prawns to this recipe, you can add them when you add the coconut milk.