Nourish: Thai red curry

This meal is one of my favourites, so much so, I make it most weeks. The secret to it’s deliciousness is in the magical alchemy of sweet, salt, spice and sour flavours. I especially love to make this during the colder months of the year when the cravings for warming and nourishing meals creeps in. You can put your own twist on the contents of the soup but the core ingredients must remain the same to ensure the depth of flavour.

This recipe puts the focus on mushrooms as the main vegetable but you could supplement half the quantity of these for some king prawns or chicken breast if you wanted a non-veggie option. You can also swap some of the vegetables I’ve suggested for others – tenderstem broccoli, sugarsnap peas, butternut squash, aubergine and courgette all work really well in this dish. I tend to use whatever needs eating in the veg drawer.

Sometimes I’ll make this as a soup by adding more broth and others I’ll want more of a curry consistency. Either way it’s a tasty and easy supper for all the family to enjoy.

Ingredients: 

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 large white onion, thinly sliced
• 1 thumb freshly grated ginger
• 3 tablespoons red curry paste (I love the brand Thai Taste because it’s very authentic
• 1 can coconut milk
• 2 cups broth (double this quantity if you want more of a soup consistency)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon golden caster sugar
• Juice of one lime
• 1/2 red pepper, diced
  1/2 yellow pepper, diced
• 1 cup fresh green beans chopped
• 3-4 carrots, diced
• 1/2 punnet of exotic mushrooms torn or halved
• a handful of shitake mushrooms halved or quartered
• 1 red chilli sliced very thinly or diced
• 1/2 packet rice noodles
• Optional Garnish: spring onions, fresh coriander leaves, fresh Thai basil leaves, bean sprouts, and fresh lime wedges

Method:
Heat the olive oil in a large heavy bottomed pot over a medium heat. Add add the onion, red pepper, ginger and garlic, stirring until tender. Stir in the red curry paste and allow it to marry with the contents of the pot for a couple of minutes. Add coconut milk and the broth and stir gently. Turn the heat down to low to simmer and stir in fish sauce, soy sauce, brown sugar, lime juice, and your vegetables. While the veggies cook (allow around 5 minutes) prepare your rice noodles according to the packet instructions. Serve in large soup bowls by placing the noodles in first and ladelling the curry/soup over the top. Garnish with finely diced spring onions, fresh herbs, a good squeeze of lime and some extra sliced chillis if you like more heat and serve immediately.

Below is a printable recipe card for you to keep. Happy cooking xoxo

Print Recipe

Thai Red Curry

Prep Time10 mins

Cook Time15 mins

Servings: 4 People

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 large white onion, thinly sliced
• 1 tbsp freshly grated ginger
• 3 tbsp tablespoons red curry paste
• 1 can coconut milk
• 2 cups broth
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp golden caster sugar
• 1 lime
• 1/2 red pepper
• 1/2 yellow pepper
• 1 cup french beans chopped
• 3 carrots diced
• 1/2 punnet exotic mushrooms
• 1 handful shitake mushrooms
• 1 red chilli
• 1/2 packet rice noodles

garnish

• 1-2 spring onions
• 1-2 handfuls fresh coriander
• 1 handful Thai basil
• 1 red chilli
• 4 fresh lime wedge

Instructions

• Heat the olive oil in a large heavy bottomed pot over a medium heat
• Add add the onion, red pepper, ginger and garlic, stirring until tender
• Stir in the red curry paste and allow it to marry with the contents of the pot for a couple of minutes
• Add coconut milk and the broth and stir gently
• Turn the heat down to low to simmer and stir in fish sauce, soy sauce, brown sugar, lime juice, and your vegetables
• While the veggies cook (allow around 5 minutes) prepare your rice noodles according to the packet instructions
• Serve in large soup bowls by placing the noodles in first and ladelling the curry/soup over the top
• Garnish with finely diced spring onions, fresh herbs, a good squeeze of lime and some extra sliced chillis if you like more heat and serve immediately