Thai Red Curry

As part of the Recipes for Emma series I made a delicious Thai red curry for the first time ever. I’ve made Thai green curry many times as it’s one if my favourites – I love its rich flavours, creamy texture and it’s ability to be made with whatever greens and meat/fish are in the fridge. As a result I was a bit dubious making a red version as it had a lot to live up to. The recipe was taken from Foodaholic ran by the lovely Maria Nasir. I’ve tried a number of Maria’s recipes and have always loved what I’ve made, I especially like that she tells you how to make the marinades and sauces from scratch as well as the amount of spices she adds to her dishes (I love spices – the more the merrier I think!). Maria released an eBook recently that has some delicious recipes and some really good top tips for spices.

Ingredients

1/2 kg Prawns peeled
2 tbsp Vegetable Oil
4 tbsp Thai red curry (homemade or bought)
1 Can coconut milk
3 tbsp Lemon juice
1+1/2 Cup chicken or veg stock
Bunch of coriander leaves

Thai Red Paste
1 tsp Chilli powder
2 Red chilies
1 tsp Ground coriander
1 tsp Ground cumin
2 tbsp Purée
3 Clove garlic
1 Thumb ginger (1 + 1/2 inch)
2 tbsp Lemon juice
2 tbsp Coconut oil
1 tsp Sugar
1 tbsp Fish sauce
1 tbsp Oyster sauce
1 tbsp Dark soy sauce
1 stalk Lemon grass

To find out how to make this tasty dish go to Maria’s blog here where it will take you through the motions.

Tweaks
I did make a few tweaks to the recipe, one or two to meet my dietary requirements and others due to lack of ingredients.

  • I used strips of steak because we had eaten prawns the night before and it’s what was in the fridge
    I omitted cumin because I really don’t like the after taste I get from it.
  • I subbed sugar for xylitol.
  • I used a stock pot and boiled water instead of stock because it’s what I had in the freezer.
  • I used olive oil instead as vegetable oil (I never eat any kind of vegetable oil).
  • I used just fish sauce and left out the oyster sauce and soy sauce. The reason for this is because I had no oyster sauce and soya sauce is not Paleo (it’s also not gluten-free so if you are intolerant to wheat I would recommend omitting it or using coconut aminos). I would substitute the soy sauce with coconut aminos in future – I just didn’t have any at the time.

Verdict
I absolutely love this dish and can’t understand why I have never come across it before! It’s one of mine and my husbands new favourites and love that I can make the sauce from scratch.

If you decide to make one of the dishes from the Recipes for Emma please comment or let me know. It would be great feedback for all of those lovely people who helped source recipes for me.

** This recipe is tagged as gluten-free – based on being made with coconut aminos as soy sauce contains wheat.

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2 thoughts on “Thai Red Curry

    1. Thank you Sally – I’m wouldn’t say I was a good cook but I am enthusiastic haha! I love Maria’s curries too, her photos always make my mouth water

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