Thai Red Curry in a Hurry

Sometimes the best things are the simplest. Our much-loved ‘Curry in a Hurry’ recipes are a great way to cook delicious, authentic curries in a flash!

Add in your favourite ingredients at the last step and in ten minutes you will have a curry bursting with flavour.

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Ingredients

400ml Coconut Milk
100g Shemin’s Thai Red Curry Paste
1tsp Palm or Brown Sugar
1tbsp Fish or Soy Sauce
750g Meat or Seafood
150g Vegetables
Lime Juice
Coriander or Basil

Method

  1. Take 400ml of coconut milk and add 100g of Shemin’s Thai Red Curry Paste with 1tsp palm or brown sugar and 1tbsp fish sauce or soya sauce. Simmer for 4-5 minutes.
  2. Add 750g meat or seafood, and simmer until cooked. If the sauce gets too dry, add a little stock or water.
  3. Add 150g vegetables like butternut squash, broccoli, courgette, mange tout etc and cook until done.
  4. Add lime juice and a handful of chopped coriander or basil before serving.

Tip: To adjust the heat you can add less Thai paste and more coconut milk or vice versa.

 

Serves 6