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Curries, Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

Thai Red Curry Shrimp Recipe

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Skip the takeout tonight with this Thai Red Curry Shrimp Recipe. This dish is super simple to make and is ready in less than 20 minutes.

I make this dish often, it’s one of our favorite Thai dishes.

WHAT DOES RED THAI CURRY TASTE LIKE

Red Thai Curry has hints of spice, tang and sweet flavors. It really is something special and this recipe has all the same tastes that you would find at your local Thai restaurants too!

WHAT’S IN RED THAI CURRY PASTE

  • Galangal – like ginger
  • Kaffir lime leaves – tastes similar to limes
  • Dried red chilies
  • Lemongrass
  • Garlic
  • Shallots
  • Cumin
  • Coriander seeds

HOW MUCH RED THAI CURRY PASTE TO USE

  • 2 tbsp per 400 grams of Coconut Milk

The ONLY brand I will use!!

WHERE TO BUY RED THAI CURRY PASTE

I buy mine from the REAL CANADIAN SUPERSTORE, it is by far the best curry paste out their. 

VEGETABLES THAT GO GREAT IN RED THAI CURRY

  • Kale
  • Spinach
  • Red, Green, Yellow or Orange peppers
  • Swiss chard 
  • Asparagus
  • Mushrooms

PROTEINS THAT GO GREAT IN RED THAI CURRY

  • Shrimp
  • Chicken
  • Tofu

Now there are plenty different ways to make Red Thai curry.

That is because you can add just about any type of vegetable or meat protein to this recipe.

Such as: spinach, mushrooms, bean sprouts, broccoli etc.

And the main ingredients are always the same. Such as Coconut milk,  “Lemongrass”, “Galangal”, “Kaffir lime leaves” OR replace that will pre – made “Red Thai curry paste”. Which has everything you pretty much need already in it!

Now if you are not familiar with all those ingredients, don’t fret.

You can find them all at your local Asian grocer or right in the international aisle which will sell Red Thai Curry paste in packages and or jars (see picture) above for the “Red Thai Curry paste” we use.

HOW TO MAKE THAI RED CURRY SHRIMP

  • You will want to start with some freshly chopped vegetables.
  • Then pull out all your ingredients; such as cooking oil; coconut milk, red Thai curry paste, fish sauce, brown sugar, kaffir lime leaves and a lime.
  • Next, cook some white rice on the side to serve. 
  • Then pull our your wok and get to cooking, you will find the easy steps to this recipe in the card below!

And the nice thing about cooking Thai food is that once you learn to prepare.

You will then have all the necessary ingredients and know how to prepare it again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.

IS RED THAI CURRY SPICY

Yes, however when you cook it down in the coconut milk and other ingredients it becomes more of a balance of flavors. That become, sweet, spicy and sour. 

WHAT IS IN RED THAI CURRY

  • Red Thai Curry consists of some kind of protein, some kind of vegetable, lime juice, fish sauce, sugar and Coconut milk and Green Curry Paste.
  • Traditionally that paste is made in a mortar and is comprised of shallots, garlic, dried red chilies, galangal, lemongrass, kaffir lime leaves among some other ingredients and spices. 

As you may know I love Thai food and make it a lot in our home.

Actually I make it every week, because I crave it that much.

With any of my Thai recipes, you will learn that you really only need a few ingredients in your fridge and pantry to make any of them easily.

Making homemade Thai curry at home is really easy once you have all the basic ingredients! 

IS RED THAI CURRY GLUTEN FREE

  • YES!

IS RED THAI CURRY KETO

  • Yes

IS RED THAI CURRY HEALTHY

  • YES, Thai Curry is very healthy for you!

If you love Thai food as much as me, then you will want to try my other Thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 

Notes: 

  • Keep in mind a good coconut milk, will be half solid not watery.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

Red Thai Scallop Curry

This Red Thai Scallop Curry is super simple to make and can be done in under 30 minutes flat. 

There are plenty of ways to make Red Thai Curry and if you follow this blog then you will know that I like to make this dish often and in many different ways.

The nice thing about Thai food is that you prepare it once and then you should have all the necessary ingredients and know how to prepare it again and again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.

The scallops still remain sweet in that spicy curry sauce, and work very well alongside the chicken and other ingredients. So if you have never given scallops in Red Thai Curry before, I encourage you to give it a try.

Red Thai Curry is just a bit milder than Green Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to your dishes.

However the techniques are always the same and the main ingredients are always Coconut milk along with “Lemongrass”, “Galangal”, “Kaffir lime leaves”, “Red Thai curry paste” and for extra heat Bird’s Eye Thai chilies!

Just be careful to remove the seeds of the Bird’s eye chilies because they are very hot, if you decide to use them. I find they are not necessary in this dish, because the particular brand of Red Thai Curry paste that I use has enough heat to it.

See my favorite brand here!

Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below of the “Red Thai Curry paste” we like to use.

Even though we use the premade “Red Thai Curry paste” in this recipe, we also like to use  fresh or frozen “Kaffir leaves” occasional too.

However you do not have to since they are in the “Red thai curry paste” already and the lime squeezed in afterwards does help give it the tang. Once you get all these basic ingredients, you will be shocked at how easy it is to prepare these Thai dishes at home.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.

* Optional ~ for extra broth add 1/2 cup of chicken stock

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

 

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Soups & Stews

Green Thai Curry with Chicken, Shrimp and Snow Peas

Green Thai Curry is just a bit hotter than Red Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to it.

However the techniques are always the same and the main ingredients always consists Coconut milk along with “Green Thai Curry Paste”, which already has the traditional ingredients of “Lemongrass”, “Galangal”, and“Kaffir lime leaves” and Bird’s Eye Thai chilies in it.

If you want more heat you can add more Bird’s eye thai chilies to the soup, however I recommend not to as it will be very hot. I just did in this dish for added color, and to make it pretty.

I like to also add a few frozen kaffir lime leaves to the curry, even though there is some in the paste I find it adds a nice touch. However if you prefer, you can squeeze the juice of half a lime in at the end instead.

So I will leave that up to you, frozen kaffir lime leaves can be purchased in bulk at many asian groceries. One bag typically lasts me well over 50 different curry meals, so it’s wise to pick up a frozen bag for whenever the thai curry craving hits.

Now if you are not familiar with all those ingredients, Bubba says don’t fret. You can simply find all these Thai ingredients at your local grocer right in the international aisle, typically sold in packages or jars (see picture) below for our favorite Green Thai Curry paste”.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few more kaffir leaves and I always keep them on hand in my freezer for whenever I am making anything Thai.

I find it really enhances the dish, however you do not have to since they are in the “Green thai curry paste” already and the lime squeezed in at the end adds that element of tang that is needed.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home. Literally you can have them on the table in under 30 minutes.

Feel free to add 1/2 a cup of chicken stock to create more of a broth if desired, otherwise just use the traditional coconut milk as listed in the directions/ingredients below.

 

Bubba recommends picking up this paste at your local grocer, it’s our favorite and goes a long way.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products. 

To make Green Thai Curry Chicken, Shrimp and Snow Peas.

  1. Start by washing your vegetables and set aside.
  2. Wash the chicken breasts, and slice them into thin pieces and season with salt and pepper
  3. In pot, wok or pan, heat up the coconut oil on medium high and in your “GREEN THAI CURRY PASTE” saute for 2 minutes till blended.
  4. Next add in your can of coconut milk and cook for another 5 minutes on medium-high.
  5. Add in your ginger/garlic paste, and cook for 2 minutes all together.
  6. Then add in your fish sauce, kaffir lime leaves, sugar and simmer for another 10 minutes over low heat.
  7. Add your “Snow Peas” and “Shrimp” and cook around 3 minutes over medium heat.
  8. Lastly, add in the juice of a whole lime.
  9. Serve with rice if desired.

 

*Optional ~ for more sauce add 1/2 cup of chicken stock.

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

 

Notes: 

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

 

 

 


 

 

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Chicken, Curries, Dinner ideas, Quick and easy recipes, Soups & Stews

Red Thai Curry with Chicken, Spinach, Peppers and Mushrooms

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I just love Thai food as you may know and try to eat it as much as possible. It’s not only super easy to make it’s also very healthy for you.

So don’t let the unknown ingredients in  this recipe scare you, because Red Thai Curry is not hard to make at all.

The nice thing about cooking Thai food is that once you prepare, you will then have all the necessary ingredients and know how to prepare it again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro. So you have two options when preparing this dish, either you can make it from scratch, with the traditional “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other Thai spices that would be prepared and then crush in a mortar for about 20 minutes.

Or you can buy the premade “Red Thai Curry Paste” which has all this in the paste and is much easier. Red Thai curry paste can be found in your international aisle at your local grocery (see picture) below of what we use. The combination of chicken, spinach, red peppers and mushrooms makes for a tasty curry. I hope you give it a try because it’s just as good if not better than what you would find served in your favorite thai restaurant. 

 

Keep in mind a good coconut milk will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

Notes: 

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai RED Curry Paste” can be found in most Supermarkets, Thai RED Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

 


 

I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

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