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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 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Thai
Keyword: Coconut Curry Chicken, Curry Recipe, Red Curry, Shrimp Curry, Thai Curry
Servings: 4 Adults

Ingredients

  • 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

Instructions

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).