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Thai Red Curry

Curries are a staple dish all over Asia. In Thailand, its all about the colour of the dish which is based on the main ingredient. Here is a typical red curry made with red chillies. A green curry would follow a similar recipe except green chillies are used instead. This paste can be made and stored in the fridge for days. Use birds eye red chillies in addition to the dried chillies. For a chicken or seafood version, reduce the veggies and throw in your choice of meat or fish. Add plenty of fish sauce for depth of flavour.

What you need:

10 dried red chillies

2 fresh red chilliies

2 stalks finely sliced lemongrass

1 tbsp ginger, grated

4 garlic cloves, chopped

1 small onion, chopped

6 coriander stalks, chopped

3 kaffir lime leaves

1 tsp coriander powder

1/2 tsp salt

Juice and zest of 1 lime

For the curry:

Vegetable of your choice

1 cup tofu/chicken

1 cup coconut milk

Thai basil

2 tsp brown sugar

4 tsp light soy sauce/fish sauce

Kaffir lime leaves

Squeeze of lime juice

Putting it together:

1. Soak the dried chillies in hot water for 20 min then drain.

2. Pound or blend together all the ingredients till you get a smooth paste

3. Heat some sesame oil and stir-fry the paste for 2 mins

4. Add the vegetables/chicken and stir fry for 5 mins.

5. Add the coconut milk, splash of water, salt, light soy, brown sugar and kaffir lime leaves. Cook for 5-7 mins on low heat.

6. Adjust to taste.

7. Finish with thai basil, fresh lime juice and serve with rice.

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