Thai Red Curry

  • YIELD: Serves 4 (4 Servings)
  • PREP: 10 mins
  • COOK: 15 mins
  • READY IN: 25 mins

I adore Thai food- and this is one of my favourite Thai curries!



  1. In a food processor or blender, add all of the paste ingredients and pulse until it becomes a smooth paste
  2. Heat safflower oil in a large soup pot and add as much (or as little) paste as you like- I used all of my paste! (Leftover paste can be stored in the fridge or freezer)
  3. When paste becomes fragrant, add coconut cream, water (start with 1 cup and add extra as needed) and vegetables
  4. Bring to a gentle simmer, then stir in the coconut sugar, stock powder, turmeric and torn kefir lime leaves
  5. Simmer for 15 minutes, or until vegetables are soft, then serve with brown rice or kelp noodles
  6. Garnish with extra coriander and a few slices of chilli

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