Thai red curry

Prep: 10 mins
Cook: 20 mins
Thai red curry
This versatile curry is quick and easy to make and also easily adapted for vegetarians.

1 tbsp of 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.  


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Shellfish, Chicken, Vegetables

Recipe Type
Dinner, Easy, Quick Meals, One Pot, Curry, Vegetarian, Classics


Special Info
Vegetarian, Pregnant Mums

Level of Difficulty

This curry works really well as a vegetarian option, simply omit the fish sauce and the chicken or prawns. 

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