Thai Red Curry Recipe - Marions Kitchen

Marion’s Kitchen Thai Red Curry Recipe

Thai Red Curry

ABOUT

MK Thai Red Chicken Curry
The ultimate blend of fragrant Thai herbs, spices, chilli and coconut. Perfect with chicken, duck, beef or vegetables.

Thai Red Curry

RECIPE GUIDE

IN THIS PACK

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

SIMPLY ADD

– 2 Tbsp vegetable oil
– 500g sliced chicken, beef, duck or whole peeled prawns
– 1 cup vegetables (e.g. green beans or diced pumpkin)

Serving suggestion: serve with steamed rice

STEP 1
Heat oil over medium heat and fry my RED CURRY PASTE* for about a minute or until it starts to smell yummy.

STEP 2
Now’s the time to pour in the creamy COCONUT MILK and 1 cup of water.

STEP 3
Add the fragrant DRIED HERBS & CHILLIES*. Add the FISH SAUCE. Wait for the curry to start simmering again.

STEP 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. Enjoy!

*Spice it how you like:
If you like it mild, use less curry paste, remove the dried chillies and add an extra ½ cup of water. If you like it hot, use all the curry paste and chop up the dried chillies before you add them.

Thai Red Curry

INGREDIENTS

COCONUT CREAM: coconut milk (80%), water, stabiliser (466).

BAMBOO SHOOTS: bamboo shoots (59%), water.

RED CURRY PASTE: red chilli (31%), garlic, shallot, lemongrass, galangal, palm sugar, shrimp paste (shrimp, salt), sugar, kaffir lime peel, salt, coriander, cumin.

FISH SAUCE: anchovy extract (68%), salt, sugar.

DRIED HERBS: basil, chilli, kaffir lime leaf.