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How to make a Thai Red Curry

How to make a Thai Red Curry

I love Thai food and last night I made a Thai Red Curry (see photo). Today I want to share the recipe with you.


  • red curry paste - this can be found in most supermarkets and Asian supermarkets
  • pork fillet or 2 chicken breasts
  • 2 cans of coconut milk
  • a selection of vegetables, I used two courgettes, red and yellow peppers, green beans and a carrot.
  • Jasmine rice
  • palm sugar - this can be found in Asian supermarkets
  • fish sauce - this can be found in most supermarkets and Asian supermarkets
  • oil

How to do it:

  1. First prepare the vegetables, I like peeling the carrot and then chopping it into sticks. Slice the peppers into thin strips and peel the courgettes in lines to create stripes and then into chunks.
  2. Next slice the your chosen meat into bite-sized chunks.
  3. Grab a saucepan, whack it on the hob on a medium heat and pour a tablespoon of oil into it. Then spoon in about 2 tablespoons of curry paste and stir.
  4. Once the curry paste and oil is nicely hot, add about a quarter of a can of coconut milk into the mixture and stir. Then put your chopped meat in to cook.
  5. Meanwhile put the rice on - follow the instructions on the packet.
  6. Once the meat is cooked, add the rest of the coconut milk and the any hard vegetables such as carrot and green beans. Pour a few drops of fish sauce and a tablespoon of palm sugar. When the hard vegetables are nearly finished cooking, throw in the peppers and courgettes.
  7. Serve the rice using a small bowl turned upside down on a plate (it will look all fancy-like) and spoon your curry around it.

Important notes:
Depending on how you like your curry, it can taste very different with a few changes. Often I tend to add more water, so the sauce isn't too thick. Think of fish sauce as salt, so the more salty you like it, add more of the fish sauce. Again, with the palm sugar, add as much as you think you will like.

If you like it spicy, add more curry paste - I love spice and tend to continue adding more curry paste all the way through until I get it hot enough.

Taste the sauce (after the meat has cooked) as you go along, this way you can decide how sweet or how sour you want to have your curry.

If you have any questions, I'd love to answer them!

Colleen x