Thai red curry
This versatile curry is quick and easy to make and also easily adapted for vegetarians.
Oil
3-4 tbsp red curry paste
400ml coconut milk , plus 250ml milk
2 large potatoes, peeled and cubed
300g butternut squash , cubed
150g green beans
12 button mushrooms , halved
250g cherry tomatoes
4 boneless and skinless chicken thighs, cut into cubes or 200g raw peeled prawns
Handful coriander
Fish sauce
Heat 1 tbsp oil in a wok or large pan and add 3-4 tbsp of curry paste. Fry for 1 minute until fragrant.
Add the coconut milk and the normal milk, stir well and bring to a simmer.
Add the cubes of potato and butternut squash and cook for 10 minutes until it is almost tender.
Add the remaining vegetables with a little water if you need to. Simmer for 5 mintes.
Add the chicken or prawns (if using) to the wok and simmer for 5-8 minutes until the chicken or prawns are cooked through. Season with fish sauce and serve sprinkled with coriander and steamed jasmine rice.
Main ingredients
Shellfish, Chicken, Fish, Vegetables, Rice
Recipe Type
Dinner, Family Dinners, Curry
Cuisine
Thai, Asian
Special Info
Vegetarian, Pregnant Mums
This curry works really well as a vegetarian option, simply omit the fish sauce and the chicken or prawns.
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