Red Thai Curry (using paste)


(Serves 4-6)




  • Vegetable Oil
  • 5-6 Garlic Cloves, chopped
  • Thumb size piece of Ginger, chopped
  • 3 tbsp Red Curry Paste
  • 150g chicken/pork, diced into bite size pieces or prawns, with tails removed
  • Red chilli powder
  • Salt
  • White Pepper
  • 1 tsp Sugar
  • 400g Coconut Milk (tin)
  • 1-2 cups of Water
  • 2 stems of Lemongrass
  • 70g Broccoli, roughly chopped
  • 70g Baby Corn
  • 70g Zucchini, cubed
  • 100g Pepper (Red & Yellow)
    Any other vegetables of choice
  • 1 tsp Fish Sauce
  • 1 tsp Sesame Oil
  • 1 Lime



  • Heat some oil in a large pan/wok. Cook ginger and garlic until soft. DSC_0004
  • While thats cooking, marinate chicken (pork or prawns) with chilli powder salt and pepper. DSC_0007
  • Once the garlic and ginger are well cooked, add the paste and mix until fragrant. DSC_0009
  • Pour in half a cup of water and stir to dissolve paste. DSC_0010
  • Add half the coconut milk, some more water and lemongrass. Bring to a boil. DSC_0013
  • Once it stars to boil add the chicken and all your vegetables, one at a time with 2 minute gaps. DSC_0019
  • Add the remaining coconut milk, place a lid and allow the vegetables to cook for 5-10 mins, checking regularly. DSC_0020
  • Once everything is cooked stir in salt, sugar, sesame oil and fish sauce. Squeeze some lime if you like.

Serve with steamed rice or noodles of choice!