The Best Homemade Red Thai Curry

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4 people
Meal course
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1 .
For the curry paste
1/2 medium
Red onion - peeled and roughly chopped
1 Sprig
Lemon grass - trimmed and roughly chopped
2 medium
Red chilli - deseeded and finely chopped
2 medium
Garlic clove - peeled and roughly chopped
1 thumbsize
Ginger - peeled and grated
1 tbsp
Tomato ketchup
1/4 tsp
Ground cumin
1 tsp
Ground coriander
3 Dessert spoon
Fish sauce
1/2 tsp
Shrimp paste
1 tsp
Light soft brown sugar
1 tsp
Chilli powder
1 pinch
Chilli flakes
1/2 tsp
Ground cinnamon
1/2 whole
Lime - Juice
2 .
For the curry
1 medium
Red onion - peeled and roughly chopped
1 medium
Green pepper - deseeded and cut into chunks
1 large
Sweet potato - peeled and cut into 1cm pieces
275 grams
White fish - cut into chunks
400 g tin
Coconut milk
The Best Homemade Red Thai Curry
  1. Add the green pepper and sweet potato for a few minutes. Add the curry paste and mix into all the veg.
  2. Heat a large frying pan or wok and fry the onion until soft.
  3. Turn down the temperature of the pan to a medium/low and add the coconut milk. Give everything a good stir together and once the coconut milk starts to steam, add the fish.
  4. Cook the fish through for 7-10 minutes and serve with rice or noodles, or even as a soup on its own.

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