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Marion’s Kitchen Thai Red Curry Recipe

Thai Red Curry

A classic Thai Red Curry that you can have on the table in under 20 minutes.

IN THIS PACK

  • red curry paste
  • coconut milk
  • dried Thai herbs & chilli
  • fish sauce
  • bamboo shoots

Simply Add

  • 2 tbsp vegetable oil
  • 400g’s of sliced chicken, beef, duck or prawns
  • 1 cup of vegetables (eg. green beans or pumpkin)
  • Steamed rice to serve
 
 

How To Cook

  1. Heat oil over medium heat and fry my Red Curry Paste for about a minute or until it starts to smell yummy.
  2. Now is the time to pour in the creamy Coconut Milk and 1 cup of water.
  3. Add the fragrant Dried Herbs. Add the Fish Sauce. Wait for the curry to start simmering again.
  4. Open up those tasty Bamboo Shoots, drain away the liquid and pop them into your curry along with your favourite meat or prawns and vegetables. Simmer for about 5 minutes or until your chosen additions are cooked to your liking. Serve with steamed rice and enjoy!

Marion’s Tip:

Spice it how you like: For more spice, chop up the dried chillies before you add them. For less spice, don’t use any dried chillies and add an ½ cup of water.