• asher

Thai Red Curry

Thai Red Curry

Makes approximately 6 serves Prep Time 20 mins – Cook Time 20 mins

I love a Thai flavoured curry and so this is a favourite at home, its simple to create, no store-bought pastes and tastes amazing. This fragrant dish is a great addition to your repertoire, it has clean fresh flavours, great for hot or cold weather, and can be easily adapted to use ingredients you have on hand.


Red Curry Paste

Kaffir Lime Leaves 4

Lemongrass 2 stalks

Red Capsicum 2

Red Chilli Fresh 3

Ginger (Fresh) 20g

Turmeric (fresh) 10g

Garlic 4 Cloves

Shallots 3 stalks

Date Syrup 2 tbsp (or maple)

Tamari 2 tbsp

Coriander Fresh ½ Bunch

Cumin Powder 1 tsp

Miso Paste 1 tbsp

Lime (zest and Juice) 2

Salt/ Pepper to taste


Capsicum 1

Zucchini 1

Carrot 2

Corn 3

Green Beans 200g

Red Cabbage ¼ Cabbage

Brown Onion 1

Jackfruit 280g Tin (drained)

Coconut Cream 400mL Tin


To make red curry paste, roughly chop lemongrass, lime leaves, capsicum, chilli, ginger, turmeric, garlic, shallots, and coriander and add to blender along with remaining paste ingredients.

Process until completely blended and mostly smooth, add extra water if needed.

Slice carrots, zucchini, onion, and capsicum, cut corn kernels from cob, top and tail beans, finely shred cabbage and roughly chop jackfruit.

Add capsicum, carrot, zucchini, corn, onion and jackfruit to a pot along with the curry paste and ½ cup water.

Cook over medium heat stirring regularly for about 15 minutes, until veg begins to soften.

Add in beans, cabbage and coconut cream and cook for a further 5-10 minutes.

Serve with cooked black rice or with extra greens.

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