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5 from 1 vote

Thai Inspired Coconut Red Curry

Quick and Easy! This Thai Coconut Red Curry makes a great addition to your weakly meal prep. Packed full of flavour to definitely spice up your day.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Diet: Gluten Free
Servings: 4 Servings
Author: Zainab Jabri

Ingredients

  • 1 ½ tbsp Olive Oil
  • 4 Cloves of Garlic Minced
  • 2 Chicken Breasts or 14 - 20 Shrimps Peeled and Deveined.
  • 2 tbsp Red Curry Paste I used Thai Kitchen Red Curry Paste as it's not particularly spicy. Spice vaires between each brand.
  • 4 Bell Peppers I like to do a mix of Orange, Red and Yellow.
  • 1 tsp Ginger Powder
  • 1 tsp Onion Powder
  • 1 can Full Fat Coconut Milk
  • 1 tbsp Thai Sweet Chilli Sauce
  • 2 tbsp Less-Sodium Soy Sauce
  • 2 tbsp Fish Sauce
  • 1 tbsp Brown Sugar Can sub for Coconut Sugar
  • t tbsp Cornstarch
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • Rice Noodles to Serve or Rice
  • Basil for Garnish

Instructions

  • Prep Peppers by slicing them length wise into strips.
  • Cube the Chicken Breast into 1" portions. If using shrimp - peel, devein and remove tail.
  • Heat Olive Oil over medium-high heat in large pan. Add minced garlic and toss in the oil.
  • Add your choosen protein to the heated pan and allow to slightly cook. If you are using shrimp, quickly move on to the next step - shrimp cooks faster than chicken.
  • Add in the red curry paste to the pan and combine with chicken until chicken is fully cooked.
  • Add Peppers, Ginger, Onion Powder and combine.
  • Shake up your can of Coconut Milk before opening. Add in the Coconut Milk and the remaining ingredients, expect the cornstarch. Stir and lower heat, let simmer for 5-10 minutes. This is when the flavours start to meld together.
  • In the meantime, cook your rice or rice noodles per package instructions.
  • Slowly begin to add in the Cornstarch to the Curry - add it a little at a time to thicken the sauce.
  • Induvidually serve the Curry on a bed of Rice Noodles or Rice. Garnish with Basil and Enjoy!
  • Best to store the Noodles separately from the Curry, unless you are able to protion into individual containers.
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