This recipe for Quick and Easy Thai Red Curry makes a simple, fragrant, and zingy curry that the whole family will enjoy. Its ready in just 20 minutes, so it will soon become a last-minute favorite! You can make this recipe as spicy as you like and experiment with different meat and fish.
I LOVE Thai Food!
I can eat it every day of the week. I know I don’t do a lot of Thai recipes, but that’s only because they aren’t usually that straight forward to make and use a lot of exotic ingredients that are hard to come by.
Not this recipe! This recipe uses ingredients that can be bought in almost any grocery store and the best part is – it takes only minutes to prepare! You are welcome!
When ordering Thai food, I don’t always order curry because due to medication, my stomach can’t handle a lot of spice. So if I do order a curry, it’s usually a Mussaman Curry (see the image below).
Making the paste is super simple. You throw the ingredients into a food processor.
Mix until smooth
I mean what could be simpler?
Heat some olive oil in a pan and cook for a few minutes.
Add some coconut milk and simmer for about 10 minutes. Add cooked meat, vegetables or fish.
I added frozen, raw shrimp and cooked them quickly in the sauce.
And that’s it! In just 20 minutes, you have a beautiful, simple Thai Red Curry!
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Quick and Easy Thai Red Curry
This recipe makes a simple, fragrant, and zingy curry that the whole family will enjoy.
- 2 teaspoons lemongrass paste
- 5 -10 Peppadew Piquante Peppers mild or hot depending on taste
- 4 cloves of garlic peeled
- 3 green onions/spring onions
- 2 tablespoons lime juice
- a big bunch of fresh coriander/cilantro
- 3 Peppadew jarred roasted red peppers
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 inch piece of fresh ginger. peeled
- olive oil
- 1 14-ounce can coconut milk
- cooked meat, vegetables or fish of your choice
To make the paste:
Place the lemongrass paste, Peppers, garlic, green onions, lime juice, cilantro, roasted red peppers tomato paste, fish sauce, soy sauce, and ginger into a food processor and blitz on high until smooth (stopping to scrape the edges from time to time).
Heat a tablespoon of olive oil in a pan on medium-high heat.
Add the curry paste and cook for about 3 minutes.
Add the coconut milk, stir, and lower the heat to medium-low. Simmer the sauce for 10 minutes.
Add cooked meat, vegetables or fish of your choice and serve on rice.
NOTE: I cooked a pound of raw, cleaned shrimp in the sauce for about 4-5 minutes from frozen.
*This is a sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*