Thai Red Curry

November 5, 2009 at 4:36 pm 1 comment

The easiest most delicious thing in the world.  I could eat this every day and not tire of it.  The best thing about it is that everything, all the measurements, how spicy, what meats or vegetables to put into it are up to you.   The only thing you really need to measure is the rice!  Also, I totally know I sorta already went over the whole red curry thing in my Autumn Harvest Thai Curry post, but it really is just that good.


  • Rice and water to cook it in
  • Thai red curry paste
  • Oil
  • Coconut milk, light milk, or cream (depending on how healthy or thick you like it.)
  • Fish sauce, or soy sauce or sugar (fish sauce has the best flavor, I’d say.  But soy sauce or sugar will do in a pinch or to keep it vegetarian friendly.)
  • Meat product (tofu, chicken, fish, beef, pork, etc.  Or not, and make it a veggie-only dish.)
  • Vegetables (potatoes, peppers, onion,carrot, tomato, eggplant,  chili, garlic, squash, pineapple, if you like it, add it.  If not, don’t.  Ration and ratio as you please.)
  • Spices and herbs (salt, pepper, sugar, fresh coriander leaves/cilantro, ground coriander, whatever.  I usually only use fresh coriander (makes everything better) but I’m a minimalist.)


  1. Start the rice and chop any meats or vegetables used into bite sized pieces.
  2. Add oil to a pan deep enough to hold the amount of sauce you desire and pre heat on a high/medium high heat.  Add red curry paste (for three-four people and a hot dish I use two towering tablespoons of red curry paste.)  Cook meat product.
  3. Add coconut milk (for 3-4 people I use one standard sized can.  I think thats like 400g or 14 oz, but don’t take my word on it, I haven’t one in front of me.)  Add vegetables.  Simmer until vegetables are at desired softness.
  4. Add fish sauce (or other.  I usually go with a tablespoon or so) and any herbs.  Stir in and serve over rice!

My standby combinations are:

  1. Pineapple-chicken curry.  Just pineapples, chicken, and fresh coriander/cilantro in the sauce.  Fantastic.  I used to order this every time at a Thai restaurant I frequented back in the States.
  2. Chicken or fish, potatoes, red pepper, red onion, carrots, and fresh coriander/cilantro.  Pretty much your classic red curry dish (a classic for a reason.  We had this for dinner tonight and last night ❤  I can’t help but double the recipe for leftovers when I make it!)

Anyway that’s what I have to share today.  =]  Enjoy!



Entry filed under: Cook. Tags: , , , , , , , , .

Ridiculous. Feminist Friday Quick Clicks, 7: Open Thread!

1 Comment Add your own

  • 1. Lin  |  November 12, 2009 at 11:58 am

    I made this the other day with tofu and it was delicious!


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Cook & Hook

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