Recipe: Yummy Thai Red Coconut Curry

Recipe: Yummy Thai Red Coconut Curry Delicious, fresh and tasty.

Thai Red Coconut Curry. The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

That was before I started to make my own at home.

This Thai Coconut Red Prawn Curry Recipe is full of flavor and highlights the traditional food culture of Thailand in the spices used and the vibrant experience that comes with eating a traditional Thai curry.

Serve it with jasmine rice, rice noodles or your favourite vegetables!

You can cook Thai Red Coconut Curry using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Thai Red Coconut Curry

1. It’s of Garlic.

2. It’s of Large Piece of Ginger.

3. You need of Lemongrass.

4. It’s of Red Chillies.

5. You need of Olive oil.

6. You need of Thai Red Curry Paste.

7. It’s of Fish Sauce.

8. Prepare of Coconut Cream.

9. It’s of Chicken Fillets.

10. Prepare of Sugar Snap Peas.

11. Prepare of Lime Juice.

12. You need of Fresh Coriander.

13. Prepare of Salt.

14. It’s of Pepper.

15. You need of Basmati Rice.

Forget ordering takeaway and make your own Thai red curry at home.

I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste.

Rice expressions has an organic frozen short grain rice package that is perfect with this dish.

Definitely a new favorite at our house and better than any restaurant!

Thai Red Coconut Curry step by step

1. Roughly chop garlic, ginger and chillies..

2. Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant..

3. Add curry paste and saute another 3-5 minutes over low heat..

4. Cut chicken into cubes and season with salt and pepper. Add to pan..

5. As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce..

6. Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing..

7. Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice..

8. Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!).

On Sunday Ricky (my husband) cooked Red Curry for us.

One of our favorite recipes from Thailand.

Warm, spicy and perfect for a gloomy day.

This easy red Thai coconut curry dish features light coconut milk, eggplant, tofu, bell pepper, onion, and Asian-inspired seasonings for a flavorful dinner idea.

This version of Thai curry is made with light coconut milk and has a third of the calories and fat.