Red Curry

This quick Thai Red Curry, using a premade curry, is healthy, delicious and can be made using whatever veggies you have on hand.

thai-red-curry

This Thai red curry I made while in lockdown in the UK. I used what vegies I had or had access to. This version is Keto, Paleo friendly and Lectin free. However, use whatever veggies you have on hand to make it your own.

I have served it with cauliflower rice the recipe can be found here. I have also served it with basmati rice, which does push the carbs up; it is also not Keto or Paleo friendly then.

I personally buy the best red curry for this as it makes all the difference, unless you have made your own. It may be a bit more expensive, however, the difference it taste is worth it.

Either coconut milk or cream can be used it depends what you have or what you can get your hands on. I use the cream as it has a higher fat content so will keep you satisfied for a lot longer. If the sauce base is too thick water can always be added to make it a better consistency.

Adding crushed nuts or been sprouts at the end also gives it a lovely texture and a squeeze of lime juice deepens the flavour.

Thai Red Curry

This is a vegetarian version of Thai red curry. Healthy with good fats and plenty of veggies. Serve with rice or cauliflower rice.
Prep Time5 mins
Cook Time15 mins
Course: Dinner, Lunch, Main Course
Cuisine: Thailand
Keyword: Lectin Free, Paleo, vegan, vegetarian, Whole30
Servings: 4 people

Ingredients

  • 1 tbsp coconut oil
  • 1 can coconut cream or milk
  • 1-2 tsp high quality red curry paste
  • 1-2 cloves of garlic, crushed
  • 1 tsp fresh ginger, finely chopped (optional)
  • Juice of half a lime
  • 1 red onion, chopped
  • 2 cups assorted veggies, cut into bite size pieces broccoli, cauliflower, carrots, beans etc
  • 1 cup baby spinach, kale or silverbeet
  • 1/2 bunch of fresh coriander leaves, roughly chopped
  • Additional coriander leaf sprigs to serve
  • Bean sprouts to serve (optional)
  • Crushed nuts to serve (optional)

Instructions

  • Place the oil in a deep sided fry pan or wok on medium to high heat. Add the onion and stir until softened a little. Add any of the harder veggies such as carrots and stir for a minute or 2.
  • Add the garlic, ginger and red curry paste stiring until fragrant. Add the coconut milk and turn the heat to medium low add the other hard veggies apart from the baby spinach. Cover with a lid and let simmer for a few minutes until the vegies are almost cooked.
  • Add the baby spinach and the coriander stir until wilted. Add the lime juice season to taste, stir to combined and remove from heat.
  • Serve on a bed of rice or cauliflower rice and top with the sprouts, nuts and coriander sprigs if desired

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Creative wanderer