Recipe | Thai Red Curry

Thai red curry

You may remember, a little while ago I blogged about a Thai coconut soup recipe, and today’s recipe post features the remainder of the red curry paste I used in that recipe. Most jars of paste will warn you to use within 3 days of opening, but I’m a firm believer in using things up until the day they’ve begun to form mould! Contrary to all of the signs printed across our food packaging, most foods do not go off as quickly as they warn us. And when buying something like a curry paste, where you only need a couple of tablespoons worth, it’s going to be very difficult to use it all up within a few days. Most of us probably have lots of opened, half used, jars like this in our fridge and I’m sure most of us have been guilty of throwing them away, as we don’t get a chance to use them. Well I used the rest of this particular jar over a month later, and it was just fine.
This recipe is super quick and easy to make. A great dish for a weekday evening after a long day at work, and a cold autumn walk home. It’s colourful, warming and tasty! The curry itself literally consists of the Thai red curry paste and a can of coconut milk. I would love to try and make my own red curry paste, but I know it involves many different ingredients and would be a bit of a chore on a weekday when I’m hungry and want food immediately! However, one weekend I might have to give it a go.

Ingredients (serves 2)
1 cup basmati rice
1 small onion, diced
1 clove garlic, crushed
1 pepper, chopped
1 handful cup mushrooms
Baby corn and sugar snap peas
2 tbsp red curry paste
1 can coconut milk
Coriander to serve
Rapeseed oil
Salt and pepper
1. Begin by placing a wok on a medium to high heat. As it begins to smoke add a little rapeseed oil, turn the heat down, add the onion and fry for a couple of minutes.
2. Add the garlic, pepper, baby corn, sugar snap pease and mushrooms to the wok and mix together well.
3. Add the red curry paste and coconut milk to the wok and simmer for 10 minutes.
4. Place your basmati rice in a large pan of boiling water and cook per packet instructions (normally bring to the boil and simmer for 6-7 minutes).
5. Drain the rice and place in a large bowl, serve the curry by spooning it on top and drizzling the sauce all over. Add a little chopped coriander, and some salt and pepper to serve.

Thai red curry recipe