Red Thai Curry

Red Thai Curry

Based on 2 ratings
In app
"One of my favorites to make, with loads of spices. Please be aware cooking times are indicational as cooking on induction deffirs from cooking on gas"
Easy 👌
20 min
5 min
0 min


2 tbsp
red curry paste
1 tbsp
tomato purée (passata)
2 tbsp
ginger (grated)
3 cloves
garlic (grated)
150 ml
coconut milk
150 ml
bouillon water
½ tbsp
agave nectar
1 tsp
lemon grass powder
1 tsp
smoked paprika powder
turmeric powder
red bell pepper
green zucchini
150 g
25 g
raw cashews
  • Step 1/ 9

    Thinly slice the shallot, mince the garlic and ginger. Dice courgette, bell pepper and cut broccoli and set aside.

  • Step 2/ 9

    Heat a wok over medium-high heat. When hot add coconut oil or rice oil to the wok together with the shallot. Saute for two minutes

  • Step 3/ 9

    Add garlic and ginger, saute for one to two minutes

  • Step 4/ 9

    Add red curry paste, tomato puree and the mix of spices, stir with the other ingredients and let sit for 1 minute

  • Step 5/ 9

    Now deglace the pan with coconut milk, 2/3 of the bouillon water and add agave (or maple) syrup and stir a couple of times

  • Step 6/ 9

    Add courgette, bell pepper to the wok and let simmer for approximately 10 minutes on low-medium heat

  • Step 7/ 9

    In the mean time in another pan steam the broccoli for about 4 minutes and add this to the wok. The sauce should cover all the veggies. Add more liquid (water or coconut milk) if this isn't the case.

  • Step 8/ 9

    After 10 minutes of simmering add raw cashews and squeeze the lime over the curry. Let sit for 3 minutes.

  • Step 9/ 9

    Serve with wild rice, parsley and sesame seeds. You can also use coriander.

  • Enjoy your meal!

    Red Thai Curry


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