Thai Red Curry


Yum, yum and more yum! The gateway curry for so many of us, this creamy, sweet, spicy number is a perennial favourite.

This is also a friendly reminder you can keep fresh kaffir lime leaves in the freezer for whenever you want!

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Thai Red Curry
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Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Add to Shopping List
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Instructions
  1. In a large pot, saute the curry paste over medium heat with the coconut oil. Stir for 2-3 minutes while the paste breaks down.
  2. Add the garlic and ginger and saute 1 minute.
  3. Add the coconut milk and water and bring to a boil.
  4. Turn the heat down low, and add soy sauce, brown sugar, and lime juice. Leave to simmer about 10 minutes for the flavours to develop - longer if you can.
  5. Just before you're about to serve, add in the veggies and cook until they are crisp-tender. I add the tofu here now, but if you are adding a different protein, I would saute it first and add it to the sauce at this point.
  6. Check for seasoning and serve over rice with a sprinkle of spring onion and coriander.

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