This delicious Thai red curry is made with a quick homemade paste from scratch for a fantastic bold flavor. Plus it’s a great way to use leftover meat.
If you are anything like me, you need a few leftover meat recipes that are tasty and delicious to get you through the post turkey or whatever-else-you-had phase. You know, when you know you should use it up but don’t want the same old thing again.
This Thai red curry recipe is the perfect option as it is so different from a roast but full of delicious flavor. Chicken, duck, beef and, as we had, goose from our Christmas meal, all work well in this tasty sauce. The only one I can’t picture is ham, but maybe that’s just me. You don’t have to use leftovers, of course; this can just as easily be made with fresh meat or simply lots of veg if you fancy vegetarian.
An easy homemade Thai red curry sauce
I would forgive you if you have had enough of cooking and opt for a ready-made Thai red curry sauce. But first, do at least take a look at this recipe as it really doesn’t take that long to prepare and it is so much tastier than a bought version.
Don’t be put off by the relatively long list of ingredients – you just chop the things that need cut up a little then throw everything in the food processor or blender. That’s it.
If you prefer a hotter curry, you might want to increase the chili in this as I’ll admit, we aren’t as accustomed heat as we used to be. But it will also depend what kind of chilis you use – traditionally they’d be Thai red chili.
You can also make it in advance of when you are going to use it. It will keep a day or two refrigerated without a problem.
How to make Thai red curry
- Blend together the sauce (if using homemade).
- Chop vegetables and meat.
- Pre-cook meat if using fresh.
- Cook the curry sauce a minute or two then add vegetables.
- Add coconut milk and let simmer.
- Add meat, cook a minute then serve.
I have added sugar snaps and carrots here, but lots of other vegetables would work as well, such as green beans, baby corn or zucchini/courgette batons.
This recipe also works with a variety of meats, like chicken, turkey, duck and while I haven’t tested, I can see beef working too. Oh and if you’re feeling like a meatless meal, take a look at my vegetarian Thai red curry.
This is one of those meals where my toddler son has a slightly modified version, as he is not quite on to hotter curries yet. Sometimes he has rice with vegetables and coconut milk, but it’s so easy to quickly heat his veg and add in some of the spare coconut milk and rice that I am cooking anyway. Other times I make a version of my fragrant chicken curry for him.
This Thai red curry is pretty quick recipe to prepare, even doing it from scratch which I highly recommend, as there is such a fantastic depth of flavors to this sauce. It is bold and everything you could want in a Thai red curry paste. And a great base for a delicious way to enjoy some leftovers without thinking ‘ugh, turkey/beef/[whatever you have too much of] again’. Whatever you add, enjoy them smothered in the tasty sauce; it’s delicious.
A great way to use up leftover meat, this Thai red curry is packed with flavor. The homemade sauce is easier than you might think.
- 2 red chilis
- 1 tbsp ginger approx 1 1/4in/3cm piece
- 1/4 red onion or 1 shallot
- 3 cloves garlic or 4 if smaller
- 1 stalk lemongrass
- 1 tbsp cilantro coriander - stalks only
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 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
- 4 oz sugar snaps 115g, trimmed (or eg green beans)
- 3 1/2 oz carrots 100g, cut into battons (1 small-med carrot)
- 1 cup coconut milk 240 ml
- 1 cup greens e.g spinach, dandelion greens, kale (optional)
- 6 oz cooked chicken 170g, chopped (or other meat, or use fresh, see below)
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 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 wok or medium skillet/frying pan. If using fresh meat, pre-cook it first and remove from pan while you follow the rest of the steps. 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 (if using) 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.
You can use more or less meat and vegetables (and change up what you use) as you prefer. If you find there isn't enough sauce, you can add a little more coconut milk or add some light stock to make more of a sauce.
Try these other Thai-inspired dishes:
If you’re looking for some other ways to use leftovers, try some favorites in my holiday leftovers roundup.
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