Thai red curry (perfect for leftovers)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
35 mins
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Servings
2
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Calories
542 kcal
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Course
Main Course
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Cuisine
Thai
Thai red curry (perfect for leftovers)
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A great way to use up leftover meat, this Thai red curry is packed with flavor. The homemade sauce is easier than you might think.
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Ingredients
For the spice paste
- 2 red chilis
- 1 tablespoon ginger (1tbsp is approx 1 ¼in/3cm piece)
- ¼ red onion or 1 shallot
- 3 cloves garlic or 4 if smaller
- 1 talk lemongrass
- 1 tablespoon cilantro coriander - chopped stalks only
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chili powder or more if you want it hotter
- 2 tablespoon fish sauce
- 1 tablespoon tomato paste puree
- 2 tablespoon coconut milk
- 2 teaspoon tamarind paste less if concentrated
To serve
- 4 oz sugar snaps trimmed (or eg green beans)
- 3 ½ oz carrots cut into battons (1 small-med carrot)
- 1 cup coconut milk
- 1 cup greens e.g spinach, dandelion greens, kale (optional, a large handful)
- 6 oz cooked chicken chopped (or other meat, or use fresh, see below)
Instructions
For Thai red curry paste
- Remove the stem from the chilis, peel the ginger, onion/shallot, garlic and lemongrass, trim the coriander stalks and cut all of them pretty small. You want to break up the fibrous bits that the food processor/blender may struggle with.
- Place all of the above along with the remaining sauce ingredients in the food processor or blender and pulse until a smooth paste. Refrigerate until ready to use, as required.
To make curry
- When ready to cook, heat a little oil in a wok or medium skillet/frying pan. If using fresh meat, pre-cook it first and remove from pan while you follow the rest of the steps. Fry the curry paste for a couple minutes, stirring to stop it burning.
- Add the beans and carrots and stir to coat in the paste. If using fresh meat, add at this point.
- Allow to cook for a few minutes then add the coconut milk. Stir to mix then bring to a simmer.
- Cook for around 5-10mins until vegetables are tender.
- Add the greens (if using) and cooked meat, stir and cook for a couple more minutes. Add a little extra coconut milk if it seems to have become too dry then serve over rice or noodles.
Notes
- You can use more or less meat and vegetables (and change up what you use) as you prefer. If you find there isn't enough sauce, you can add a little more coconut milk or add some light stock to make more of a sauce.
Nutrition Information
Show Details
Calories
542kcal
(27%)
Carbohydrates
25g
(8%)
Protein
27g
(54%)
Fat
39g
(60%)
Saturated Fat
27g
(135%)
Cholesterol
64mg
(21%)
Sodium
1616mg
(67%)
Potassium
1113mg
(32%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
9370IU
(187%)
Vitamin C
80.9mg
(90%)
Calcium
91mg
(9%)
Iron
8.3mg
(46%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 39g | 60% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 64mg | 21% |
| Sodium | 1616mg | 67% |
| Potassium | 1113mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 9370IU | 187% |
| Vitamin C | 80.9mg | 90% |
| Calcium | 91mg | 9% |
| Iron | 8.3mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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