red curry recipe

Guess what's for dinner? Creamy, spicy, delicious red curry lentils, made in the Instant Pot. This is the BEST easy, filling, healthy dinner!

Instant Pot Red Curry Lentils

brown lentils

1/2 large onion, diced

curry paste

sugar (optional)

teaspoon garam masala

teaspoon curry powder

teaspoon turmeric

cloves garlic, minced

knob of ginger, minced

of cayenne pepper

water

1 14-ounce can tomato sauce

salt (more

coconut milk

butter

cilantro for garnishing

rice for serving

Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes.

IP Red Curry Lentils Step 1

Stir in the coconut milk and butter. Taste and adjust seasonings.

IP Red Curry Lentils Step 2

Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil.

IP Red Curry Lentils Step 3

Yay! So excited to see one of my favorites converted to the IP! Question, what lentils works best with this? I have been shortcutting with Trader Joes precooked lentils for so long, I don't have a clue where to start with dried lentils!

Can this be done in a crock pot? If so, what should i do diferently?

I wish I had known this lol! it was DELICIOUS but definitely mushy. Can't wait to try it again with brown lentils! I'm v new to the world of lentils for sure

Made this today and it was perfect! There is nothing about it I’d change. Delicious!

Oh!It's really perfect recipe for Me. Because I love lentil's. Thanks for this great curry recipe.

Same here. Got the burn message three times in a row. Could not fix it. No mention of this in the recipe.

This Red Curry Lentils recipe is fabulous! As a variation, I substitute freekah for 1/2 the lentils to vary texture and nutrition. I served over baked potatoes pieces as substitute for rice.

Made this last night so I could have healthy lunches at work this week - really yummy. Good to have another reason to pull out the instantpot.

I could not believe how delicious this was. My husband loved it too. Thank you so much for another great recipe.

Just made this recipe, fabulous!  I cut up mangoes with it, yummy

Thank you for this wonderful recipe and easy to follow instructions! I made this last Sunday and it turned out delicious, all my family loved it! Highly recommend this. My wife was pretty impressed that the instant pot sautéed like that. I ran out of red lentils so used green lentils and added two sweet potatoes too. Pinned!

This recipe turned out perfect exactly as written, which makes me very happy! I served it with flat bread, basmati rice and thin strips of carrot and cucumber. I feel like the lentils are delicious enough on their own though. Thank you Pinch of Yum!

https://content.jwplatform.com/videos/Whjr3atK.mp4

Guess what’s for dinner? Creamy, spicy, delicious red curry lentils, made in the Instant Pot. This is the BEST easy, filling, healthy dinner!

Authentic Thai red curry recipe with chicken is delicious and quickly put together. The curry is extra creamy with a bold, spicy, sweet, and salty flavor from the coconut milk, red curry paste, brown sugar, fish sauce, and the kaffir lime leaves, makes this Thai recipe an instant favorite!&nbsp;

Authentic Thai Red Curry Recipe, (Kaeng Ped Gai) แกงเผ็ดไก่

bamboo slices (20 oz can)

cup coconut cream

red curry paste (adjustable as needed for spiciness preference.)

garlic,

chicken,

coconut milk (13.5 oz)

½ Tbsp brown sugar

kaffir lime leaves,

Thai basil, separate the leaves

sauce-

Open the can of bamboo,&nbsp;rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices,, and set them aside for a minute.

Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See the section about the separation of coconut milk.)

Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is&nbsp;thickened and creamy.

Add chicken and bamboo slices, and stir well together.&nbsp;

Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.&nbsp;

Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes. &nbsp;

Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. Purely optional. You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkle them on top of your bowl, and you're set.

Hey Suwanee,
This recipe really is very easy to make. I've been admiring all your beautiful dishes and felt intimidated to try. They looks so professional and I thought I'd never find the right ingredients. But then I saw your links to buy things on Amazon, I saw your simple to understand descriptions in the resources,  and I thought why not try. 
This is delicious. It has all the perfect flavors I expected in this curry. The kaffir lime leaves and the right curry past for sure make all the difference. 
Now I need to fix my rice, because I don't really like the way my jasmine rice tastes with the curry. Maybe I'm more used to sticky rice when I order this dish in a restaurant, I'm  not sure. 
Thank you again for sharing your heritage and passion. I'm encouraged to try the green curry next, for I do have two giant tubs of curry in the fridge now ;-)
Love you!

Hello I have been cooking Thai food ever since I married a Thai women in the early 90s, but this recipe is by far the best I've made, I normally cook Thai green curry, which is very tasty as well, but it's good to cook more different Thai dishes when you can, as it will bring you a more understanding of Thai cuisine.
Thanks again.
Oh maybe I  am not supposed to say, but here goes, I whot and self published a book, where the characters end up in south east Asia "Thailand" 
Title is..
TRUE DAWN FALSE DAWN

If anyone is interested!

I live in  Toronto Canada we are slowly approaching fall cool weather this weekend I will make this recipe I am in the mood for a good red curry, your recipe is 👍 I use aroyo-d and maeploy..thank you

Thank you so much! I've made this recipe 3 or 4 times now, and LOVE it. I have taken to adding water chestnuts and snow peas as well.

Thank you for this recipe Suwannee. It was so delicious and easy.

Super tasty easy 15-minute red curry noodles  - an easy healthy dinner recipe that you'll want to eat again and again and again. These red curry noodles are vegan and can be made gluten-free by using rice noodles or soba noodles.

15-Minute Red Curry Noodles (Vegan)

noodles

tbsp red curry paste

coconut milk (400 milliliters/13.5 ounce)

lime leaves

zucchini,

broccoli, chopped

cabbage, chopped

carrots,

scallions, chopped

cilantro

sesame seeds

Chop the vegetables - zucchini in cubes, cabbage...

Chop the vegetables - zucchini in cubes, cabbage and carrots in strips, broccoli florets a bit smaller and the scallion thinly sliced.

Heat the coconut milk and the curry paste...

Heat the coconut milk and the curry paste in a large skillet until you get a creamy, smooth broth. Have a taste and adjust by adding more curry paste (a little bit at a time about 1/2 tsp) if you want your "sauce" to be spicier.

Add the lime leaves and stir in the...

Add the lime leaves and stir in the vegetables. Cook for about 1-2 minutes.

Add in the noodles and stir in for...

Add in the noodles and stir in for about 1-2 minutes. Turn the heat off and let the noodles soak for a few more minutes (follow instructions on package). Remove the lime leaves.

Serve hot with some chopped cilantro and toasted...

Serve hot with some chopped cilantro and toasted sesame seeds.

Dianne says, &quot;Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the refrigerator, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety.&quot;

Vegetable Curry Recipe

neutral-flavored oil (such

onion

garlic

ginger

(14 oz) light coconut milk

vegetable stock

red curry paste

cauliflower florets

beans

carrots (chopped)

(15 oz) chickpeas (drained and rinsed)

spinach

Sea salt (to taste)

Black pepper (to taste)

Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes.

Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened.

Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste.

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Top Tags

Instant Pot Red Curry Lentils

Authentic Thai Red Curry Recipe, (K...

Authentic Thai Red Curry Recipe, (K...

15-Minute Red Curry Noodles (Vegan)

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Top 5 red curry recipe recipes from across the web

The most viewed red curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Red Curry Lentils

Authentic Thai Red Curry Recipe, (K...

Authentic Thai Red Curry Recipe, (K...

15-Minute Red Curry Noodles (Vegan)

Vegetable Curry Recipe

The most viewed red curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine