Thai red curry (using leftovers)
Caroline's Cooking
Caroline's Cooking
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  • 4.0 from 1 reviews Thai red curry (using leftovers) Print Prep time 20 mins Cook time 15 mins Total time 35 mins Author: Caroline's Cooking Recipe type: Thai Serves: 2-4 Ingredients
  • 2 red chilis 3cm/ 1¼in piece ginger ¼ red onion or 1 shallot 3-4 cloves of garlic 1 stalk of lemongrass 1 tbsp coriander stalks 2 tsp ground coriander 1 tsp ground cumin ½ tsp chili powder (or more if you want it hotter) 2 tbsp fish sauce 1 tbsp tomato paste/puree 2 tbsp coconut milk 2 tsp tamarind paste (less if concentrated) To serve - 4oz/115g green beans, trimmed 3½/ 100g carrots, cut into battons 1 cup coconut milk 1 cup greens (e.g spinach, dandelion greens, kale) 5oz/140g cooked meat, chopped (or fresh, see below) Instructions Remove the stem from the chilis, peel the ginger, onion/shallot, garlic and lemongrass, trim the coriander stalks and cut all of them pretty small. You want to break up the fibrous bits that the food processor/blender may struggle with. Place all of the above along with the remaining sauce ingredients (down to before 'beans') in the food processor or blender and pulse until a smooth paste. Refrigerate until ready to use, as required. When ready to cook, heat a little oil in a pan and fry the curry paste for a couple minutes, stirring to stop it burning. Add the beans and carrots and stir to coat in the paste. If using fresh meat, add at this point. Allow to cook for a few minutes then add the coconut milk. Stir to mix then bring to a simmer. Cook for around 5-10mins until vegetables are tender. Add the greens and cooked meat, stir and cook for a couple more minutes. Add a little extra coconut milk if it seems to have become too dry then serve over rice or noodles. 3.2.2885



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