Thai red curry (perfect for leftovers)

5 from 3 votes

Thai red curry (perfect for leftovers)

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.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Thai

Servings:

Calories: 542kcal

Author: Caroline's Cooking

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Ingredients

For the spice paste

2 red chilis
1 tablespoon ginger (1tbsp is approx 1 ¼in/3cm piece)
¼ red onion or 1 shallot
3 cloves garlic or 4 if smaller
1 stalk lemongrass
1 tablespoon cilantro coriander - chopped stalks only
2 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon chili powder or more if you want it hotter
2 tablespoon fish sauce
1 tablespoon tomato paste puree
2 tablespoon coconut milk
2 teaspoon tamarind paste less if concentrated

To serve

4 oz sugar snaps trimmed (or eg green beans)
3 ½ oz carrots cut into battons (1 small-med carrot)
1 cup coconut milk
1 cup greens e.g spinach, dandelion greens, kale (optional, a large handful)
6 oz cooked chicken chopped (or other meat, or use fresh, see below)

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Instructions

For Thai red curry paste

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.

To make curry

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.

Notes

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.

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