Red thai coconut curry
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.
- 10 Minutes to Prep
- Super Easy
- Extremely Tasty
- Healthy (Soy Free, Gluten Free, Dairy Free, Preservative Free)
- Family Friendly
Ingredients you will need for this Red Thai Coconut Curry Recipe.
- full fat coconut milk
- red curry paste
- cornstarch (or tapioca starch)
- 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?
What ingredients can I not substitute?
How to make this red coconut curry chicken recipe in the slow cooker?
What kind of meat can I use?
Can I freeze this red thai coconut curry?
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?
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 ).
How do you make this Thai red curry recipe?
Red Thai Coconut Curry
- 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.
- 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).
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Tag @My_FamilyDinner or #MyFamilyDinner
How freezer meals will change your life.
Frequently asked questions
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).
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.
Here is some more information about Cornstarch vs Potato 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.
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.
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.
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.
This recipe lasts 3-5 days in the fridge or 2-3 months in the freezer.
Depending on which protein you choose this red thai coconut curry recipe makes an amazing
- vegetable curry
- coconut curry
- shrimp curry recipe
- thai chicken curry
- vegan curry
- red curry chicken
and so much more!
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.
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