Thai red curry

Thai red curry

(4 servings, preparation time 1 hour)


OrientalPanda shop items

2 TBSP coconut oil (or any other high temperature resistant oil)

1 TBSP red curry paste, more if you like it very spicy

1 coconut milk 500ml (add some water if curry is too thick or too spicy)

1 TBSP fish sauce

0.5 piece of palm sugar (or 2 TBSP)

2 cups of jasmine rice


Add yourself

500 gram of your favourite meat (slice into small long thin pieces) or shrimps

1 red paprika (cut into 1-2cm squares)

1 yellow paprika (cut into 1-2cm squares)

3 carrots (peeled and cut into 0.5cm thick slices)

2 garlic (thinly sliced)

1 onion (sliced)

1 pc of lemon grass (crush it to get more flavour), cut into 2 or 3 pieces

1 handful of fresh basil or koriander (whichever you prefer more)

2 leaves of kaffir lime (if available), otherwise use 1 bay leaf



Heat up the oil in a large pan or wok and add the onion, garlic and curry paste. Keep stiring for 1-2 minutes. Make sure the paste doesn't start to stick to the pan, keep mixing.

Add the coconut milk and stir for 2 minutes until everything is mixed. Add the lemon grass and bay leaf (or kaffir lime).

Add your favourite meat as well as the fish sauce and palm sugar. When using scampi, add only after you added the vegetables(*). Cook for 5 minutes or until done.

Add your favourite vegetables and let them cook for about 20 minutes (shorter for softer vegetables, longer for harder vegetables such as sweet potatoes).

(*) When using scampi, add about 10 minutes before serving.

Taste to your liking. Add some more coconut milk or water if necessary.

Serve with boiled jasmine rice and put some fresh basil or koriander on top.



Other vegetables you can use are broccoli, cauliflower, mushrooms, diced butternut, sweet potato, zucchini, yellow squash

A Thai curry tastes even better when heated up the second time. So don't worry if you cannot finish everything, enjoy it on a later occasion!