GUEST POST: Today we have a wonderful curry recipe and post from Catherine. She is the founder of a blog called yourwanderingfoodie.com.
Check out her amazing blog all about food and travel, she is able to find a beautiful mixture of the two bringing you all around the world with her.
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.
Ingredients you will need for this Red Thai Coconut Curry Recipe.
full fat coconut milk red curry paste cornstarch (or tapioca starch) onions garlic ginger spinach carrots mushrooms peppers protein of your choice (such as shrimp, tofu, beef or chicken) garnish: limes garnish: green onions
Can I substitute some of the vegetables in my red curry recipe?
Absolutely! If you don’t like mushrooms, for example, feel free to add more of the other veggies or substitute kale, peas, cabbage, or cauliflower! Really, it’s all up to you!
What ingredients can I not substitute?
Well, you obviously need coconut milk and curry paste so those are two ingredients you can’t skip out on. And garlic adds so much flavour so I highly recommend adding that, but if you don’t have fresh ginger or garlic feel free to use powder/ground. And the rest is up to you to work with what you have for vegetables and protein!
How to make this red coconut curry chicken recipe in the slow cooker?
Just throw everything into a slow cooker and let it cook for you. No mess, no fuss and a delicious home-cooked dinner! See recipe card below for more cooking directions.
What kind of meat can I use?
Use whatever protein you love best. (Cooking times for different proteins may vary). Some great options for this curry recipes are chicken, shrimp, beef or tofu.
Can I freeze this red thai coconut curry?
You can absolutely freeze this recipe! There are two ways to do it. You can make the curry portion (curry paste, coconut milk and spices) and simply freeze that. Then when you want this thai curry recipe, simply take the curry out, thaw or heat to thaw, add your veggies, protein and serve.
OR you can make your curry, add your veggies and then simply freeze it as a meal. Then all you have to do is make rice and heat up the curry when you are craving this delicious thai curry! (or you could freeze the rice too!) So many ways to freeze this to make a simple dinner for you and all your loved ones.
How to store this thai curry recipe?
After cooking store in fridge in an airtight container for 3-5 days.
How many servings does this red thai coconut curry recipe make?
This recipe serves 4 people and can easily be made to serve 2 by halving it, or even made to serve 8 by doubling it! You can even triple this recipe if you’re feeling crazy! Remember, it freezes well.
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).
If you made the red curry and froze then simple thaw in warm water and mix in with your veg and protein.
If you made the coconut curry with all the protein and veggies to freeze all together. Then just throw the freezer meal in your slow cooker and you’re all set. If it doesn’t fit thaw it for a few minutes in warm water. (You may need to add an extra 30 minutes cook time if completely frozen when cooking).
Should I use potato starch or cornstarch for this Red Thai Coconut Curry Recipe?
Potato starch doesn’t have any nutrients but it does contain less calories and carbs than cornstach if that is something you’re looking for! It can also be gluten free. Arrowroot powder and tapioca starch are also great clean alternatives to corn starch.
Generally, traditional thai currys are meant to be spicy. However, this red curry recipe does not come out as spicy at all, but full of flavor. You can adjust the spice in this recipe for yourself if you like it more or less spicy by adding in crushed red pepper flakes for a kick. You can also add whole chili flakes, peppercorns or even fresh chiles if you desire.
Is red thai coconut curry vegan?
Some Thai curries contain fish sauce, but if you follow this recipe and choose tofu or veggies as your main, you can have a delicious vegan curry meal.
Is red curry paste gluten free?
Some curry pastes you can get are gluten free, be sure to check the labels in your grocery store when shopping for red curry paste.
Is this red thai coconut curry recipe keto friendly?
You can make this recipe keto friendly by omitting the carrots and simply adding veggies of your choice! And shrimp and tofu are great choices for a low carb/keto meal.
How long can I store Thai coconut curry for?
This recipe lasts 3-5 days in the fridge or 2-3 months in the freezer.
What are the best variations with proteins of this thai curry recipe?
Depending on which protein you choose this red thai coconut curry recipe makes an amazing
A slurry is a thickening agent in some sauces or gravies, etc. You can add cornstarch and cold water in a separate dish and make a slurry to add to your dish you want to thicken! Usually the ratio is 1:2 cornstarch and water.
FREE Printable Meal Planner to help you get started today. 👇
FREE Printable Meal Planner
You will love this super simple printable meal planner.
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