Easy Red Curry


Submitted by: thenaturalizedcitizen

serves 4-6


There are many versions of this meal as far as varying the ingredients.  You add what you like.  It is great for weeknight dinner, fast and easy-under an hour if needed.


2        Tbsp. or more Thai red curry paste from a jar or can

1        15 oz. can coconut milk

2        Tbsp. or more fish sauce

2       pounds boneless pork or chicken, cubed to bite size, or peeled raw shrimp 

canned straw mushrooms, baby corn, sliced water chesnuts, sliced bamboo shoots or peeled pearl onions, in any combination, totaling up to 3 cups(this is optional, I love mine meat and onions only, you use what you like or none at all, or all vegies and no meat works too.  If not using meat, increase vegetables to at least 4 cups total.)

chopped cilantro for garnish

1         lime, cut into 8 wedges

Place a large sauce pan over medium heat.  Add curry paste and begin to fry until you can smell it.  Stir in the coconut milk, mixing well.  Add meat and fish sauce and simmer until tender-about 1 hour for pork, 1/2 hour for chicken, 5 minutes for shrimp. 

If using vegetables, drain from can and rinse well under cold water.  Don't skip this step, it makes a difference in the taste.  Add vegetables at the end of cooking process, simmering thru briefly to heat.

Taste and adjust for salt with more fish sauce.  Serve over steamed white rice topped with chopped cilantro and a lime wedge to be squeezed over it before eating.

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