red thai curry

A warm and comforting creamy coconut red thai curry that's easy, versatile and quick to put together with many layers of flavours from the shrimp paste, coconut cream, kaffir lime leaves and condensed milk.

Creamy Thai Red Curry

beef

fish sauce

water

garlic

onion

sweetened condensed milk

Thai red curry paste

shrimp paste

kaffir lime leaves

coconut cream

fish sauce ((adjust this to taste))

basil leaves

peanuts

red chili peppers

lime

If you are using beef, chicken or pork as the protein - Thinly slice the meat and add in the marinade and set aside. The thinner you slice this, the less time it will take to fully cook it.

If you are using veggies, tofu or fish as the protein cut them up into bite sized pieces and set aside

Preparing and Marinating the Protein

Slice the onion and set aside

Roughly chop the garlic and set aside

Add 3-4 tablespoons of oil in a pot and set the stove to medium heat.

Once the pot is hot, add in the onions and saute them until they are soft, then add the garlic and kaffir lime leaves in and cook it for 1 more minute until it is soft and fragrant.

Add in the red curry paste and toast it for 1-2 minutes - it&#039;s okay if some of it sticks to the bottom of the pot.

Add the coconut cream and gently scrape the bottom of the pan with your spoon to scrape all the burnt red curry paste off the bottom of the pot. The burnt red curry on the bottom of the pot gives the curry additional flavor.

Add in the water, shrimp paste, condensed milk and stir until everything is well combined

Adjust the heat to low heat and simmer for 20-30 minutes

Putting the Curry Together

Once you have simmered the curry for 20-30 minutes, adjust the heat back to medium-low heat and give the curry 2-3 minutes to come to come to temperature again.

Add in the protein (beef, chicken, fish, tofu etc) and cook it until it is cooked all the way through. The time it takes for the meat to cook all the way through will depend on how thick you sliced the meat. It takes about 5-8 minutes for the meat to cook all the way through for me when I slice it 1/8 inch thick.

Add in the fish sauce at the very end and adjust it to your preference of saltiness

Remove from heat when it is done and discard kaffir lime leaves. Garnish the curry with toppings of your choice and serve it with rice, noodles or rice cakes! Enjoy! :)

Cooking the Protein in the Curry

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Creamy Thai Red Curry

Top 1 red thai curry recipes from across the web

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

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Creamy Thai Red Curry

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