Red Thai Coconut Curry

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Red Thai Coconut Curry Recipe by Catherine @ Your Wandering Foodie.  

This Red thai coconut curry recipe is so simple to make, has very few ingredients, full of flavour, freezer friendly and adjustable for serving size! I love this recipe for so many reasons and I hope you will enjoy it too.

Freezer meals are so helpful! Whether you’re eating for one (hands up, no shame!), feeding a big fam, or simply want to stock up on meals, this recipe is perfect.

Why you will love this red thai coconut curry recipe. 

  • 10 Minutes to Prep
  • Super Easy
  • Extremely Tasty
  • Healthy (Soy Free, Gluten Free, Dairy Free, Preservative Free)
  • Family Friendly
red thai coconut curry
red thai coconut curry

So why do you need to make this recipe?

Because it is so full of flavour, so versatile, so super simple and so delicious, did I mention delicious? I once ate this meal two days in a row, no shame! One day I had shrimp and the next day I switched it up with tofu.

Hope you enjoy!

*See FAQ’s and specific tips following recipe below. (so you don’t have to scroll for a million years to find the food).

How do you make this Thai red curry recipe?👇  

Red Thai Coconut Curry

A delicious mild red curry recipe perfect for any protein you love. This dish will feed a crowd or is a perfect red thai curry for two.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Thai
Keyword: Coconut Curry Chicken, Curry Recipe, Red Curry, Shrimp Curry, Thai Curry
Servings: 4 Adults


  • 2 lbs Chicken or protein of your choice
  • 2 medium onions, diced
  • 1-2 cups fresh spinach, chopped
  • 3 small carrots, thinly sliced
  • 1.5 cups mushrooms, quartered or halved
  • 1.5 cups peppers, chopped into 1-inch pieces
  • lime wedges (Optional) garnish
  • green onions (Optional) garnish

Red Thai Curry Ingredients:

  • 2 14.5 oz can full fat coconut milk
  • 4-5 tbsp red curry paste
  • 2 tsp garlic powder or 3-4 fresh garlic cloves
  • 1 tsp ground ginger or 2 tsp fresh ginger
  • 1 tbsp cornstarch slurry
  • 2 tbsp water slurry


Make Fresh Directions:

  • Chop all your veggies and prepare your protein.
  • In a large saucepan, stir together coconut milk and red curry paste. Heat to a boil and add your slurry. Stir until thickened and then turn on low.
  • Cook your rice or noodles.
  • Saute onions, carrots, garlic and ginger in another pan until soft. Add peppers and mushrooms and saute a few minutes longer.
  • Add all the veggies to the curry, adding the spinach last.
  • When the spinach has wilted, remove from heat and serve over rice or noodles. Optional: Garnish with green onions and a lime wedge.

Freezer Directions:

  • Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
  • Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce.
  • Add all main ingredients and curry sauce into gallon freezer bag.
  • Seal bag, removing as much air as possible and freeze for up to three months.

(Slow Cooker) Cooking from Frozen Directions:

  • Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
  • Dump contents of freezer bag into slow cooker.
  • For Chicken: Cook on low 4-6 hours or high 2-3 hours.
  • Shred chicken, and stir back into slow cooker.
  • Serve over basmati rice or rice noodles (cauliflower rice if paleo).
red thai coconut curry

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