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