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Thai Red Curry

Thai Red Curry

  • 3simple
    steps
  • Pipe inversed
  • 10mins
     
The masterful blend of sweet and creamy coconut, spicy chillies, aromatics and spices makes this dish distinctive and addictive - and very versatile. Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.

Contains a whole spice and aromatics sachet, a curry paste pouch and a coconut milk pouch.

  • Serves 1
  • No Nasties
  • Vegetarian
  • Medium
Hand my spice story

Famous for their balance of mouth-watering flavours, delicate aromas and beautiful colours, Thai curries are justifiably revered across the world.

Our Thai Red Curry is made with red chillies that impart a bright, sweet heat as well as the vibrant flavours of lemongrass, kaffir lime, coriander roots, garlic and galangal. These strong flavours are balances with coconut milk, sweet shallots and palm sugar.

Thai red curry is as vibrant in colour as it is in flavour, and works so well with almost every ingredient. Our version of this curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!

Home made meals stamp

Information

Anjum’s Top Tips

Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil)

Add your fresh ingredients and stir fry for 2-3 minutes

Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking

Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you

OUR PERFECT Thai Red Curry

Heat 2 tsp. oil in a non-stick pan. Add the aromatics and extra red chilli from the sachet and cook for 10 seconds.

Add the paste from the packet and one handful of oyster mushrooms and stir-fry for 2-3 minutes. Add in the coconut milk, a handful of shredded sugar snap peas, courgette slices and 5-6 leaves of Thai holy basil and/or 3-4 kaffir lime leaves, torn in half. Simmer for 2 minutes.

Add in 250g cleaned prawns and cook for 1-2 minutes. Taste and adjust seasoning by adding a little sugar, fish sauce or even lemon juice. Serve hot with plain rice.

For added umami, if you are not a vegetarian add 1tsp. of fish sauce - or to taste

For added freshness and aroma, add some kaffir lime leaves or Thai holy basil - or both - along with the coconut milk.

For a little contrast, squeeze in a little lime or lemon juice before serving.

Delicious with chicken, tofu, prawns, beef, pork, duck, vegetables and so much more.

WHAT'S INSIDE

Water, Non EU Coconut Milk Powder (21%), Shallots, Palm Sugar, Garlic, Lemongrass (2%), Sunflower Oil, Ground and Whole Spices, Red Chilli (1.5%), Coriander Root, Kaffir Lime, Rice Flour, Galangal Root, Thai Basil Leaf, Salt, Soy Sauce (SOYA, WHEAT, Water), Yeast Extract, Whole MILK Powder.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY & SULPHITES

TYPICAL VALUES

  PER 100g
ENERGY 594kJ/144kcal
FAT 11.0g
of which saturates 8.9g
CARBOHYDRATES 8.0g
of which sugars 2.9g
FIBRE  
PROTEIN 2.0g
SALT 0.58g

The spice mix

  • Whole red chilli
    Whole red chilli for clean heat
  • Black Peppercorns
    Black Peppercorns for heat
  • Dried Kaffir lime leaves
    Dried Kaffir lime leaves for hint of citrus
Testimonial Image
Quotes heading
The Thai red curry was a delight. We added a teaspoon of fish sauce and, after serving, we added some chopped cashews, coriander, and a finely chopped red chilli as we like a bit of heat.
- Dave from Australia

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