Thai Red Curry Recipe


  • 2 pounds chicken, cut in bite sized pieces
  • 2 tablespoons olive oil
  • 10-12 basil leaves
  • 2 green chili peppers, seeded, halved
  • 2 red chili peppers, seeded, halved
  • 2 kaffir lime leaves, crushed
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  • 1 tablespoon sweet basil
  • 3-4 tablespoons red curry paste (see below)

Ingredients for seasoning:

  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce

Ingredients for the red curry paste:

  • 4 garlic cloves
  • 5 shallots
  • 2 coriander roots
  • 2 tablespoons chili paste
  • 1 tablespoon coriander powder
  • 1 teaspoon grated lemon rind
  • 1 teaspoon white pepper, ground
  • 1/2 cup lemongrass, thinly sliced

Grind and combine all ingredients for the red curry paste, then put the powder in a jar, so you can store it for later use.

Brown the chicken in olive oil, then mix it with the thick coconut milk and cook it over moderate heat for about 10-15 minutes or until the meat is tender (the cooking time depends on the chicken pieces size). Warm the thin coconut milk, then add 3-4 tablespoons of red curry paste. Continue cooking on low heat and keep stirring. When you see oil separating from the mixture, add the cooked chicken, red and green chili peppers, kaffir lime leaves and seasoning. Keep cooking for about 15-20 more minutes or until the gravy becomes thick.

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Thai Green Curry Beef


  • 1 pound beef, cut into cubes
  • 2 cups water
  • 1 shallot, chopped
  • 1/4 pound Thai mini eggplants
  • 1/4 pound green beans
  • 6 kieffer lime leaves, minced
  • 2 teaspoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish juice
  • 1 teaspoon lemon rind
  • 2-3 sprigs fresh coriander

Ingredients for the green curry paste:

  • 5 green chili peppers
  • 20 green bird’s eye chili peppers
  • 10-15 garlic cloves, skinned, chopped
  • 3-4 shallots, chopped
  • 2-3 lemongrass, chopped
  • 3-4 sprigs fresh coriander
  • 2 tablespoons coriander powder
  • 2 teaspoons shrimp paste
  • 1 teaspoon cumin powder

Ingredients for the marinade:

  • 3-4 cups fish sauce
  • 2 tablespoons pepper
  • 1 teaspoon sugar
  • 2-3 garlic cloves, crushed
  • salt

In a pot, mix the fish sauce with pepper, garlic, salt and sugar, then add the beef. Make sure the meat is completely covered by the liquid. Put it in the fridge and let it marinate for 4-5 hours minimum.

Put the green curry paste ingredients in the food processor and blend them until they turn into a fine paste.

In a bowl, mix the coconut milk with 2 cups of water.

Heat a tablespoon of olive oil in a wok. Stir fry the shallots with 2 tablespoons of the green curry paste. After one minute, add the coconut milk and bring it to a boil. Add the kieffer lime leaves, the eggplants and the green beans. Mix well and let simmer for 10-15 minutes.

Add the beef, the lemon rind, lime juice, brown sugar and fish sauce. Continue cooking for about 10-15 minutes or until the beef is tender. Sprinkle with coriander. Serve hot.

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Lamb Curry Madras


  • 2 pounds lamb shoulder, cut in 2 by 2 inch cubes
  • 1/2 cup olive oil
  • 1 onion, thinly sliced
  • 1 teaspoon black peppercorns
  • 1 tablespoon coriander seeds
  • 4 cloves
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon fenugreek seeds
  • 3 dried red chili peppers
  • 2 teaspoons ginger, freshly grated
  • 2 cloves garlic, minced
  • 3 green chili peppers, finely chopped
  • 2 tomatoes, thinly sliced
  • 400 ml coconut milk

In a pan, roast the black peppercorns, coriander seeds, cloves, fenugreek and fennel seeds. Let them cool down, then grind them.

Fry the onion in olive oil for about 4-5 minutes. When it gets a bit brown on the edges add the garlic, the ginger and the green chilli peppers. Fry them for one minute, then add the lamb and some salt. Continue cooking until the lamb gets a nice brown color.

Add the ground spices and stir fry for a little bit more. Add the coconut milk and the tomatoes, then simmer for about two hours. The meat should be tender and the sauce thick and sticky. If you want, you can reduce the sauce on high heat in a separate pan. Serve the curry hot with grilled courgettes, rice or any other side dish of your choice.

From: Foolproof Indian Cookery by Madhur Jaffrey.

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Kerala Prawn Curry


  • 2 pounds prawns, cleaned
  • 2 tomatoes, diced
  • 1/4 cup olive oil
  • 1 tbsp fresh ginger, sliced julienne style
  • 8 garlic cloves, minced
  • 2 green chili peppers, cut in long slices
  • 1 tbsp chili powder
  • 2 shallots, diced
  • 1/2 tbsp turmeric powder
  • 2 cups coconut milk
  • 1/2 tbsp mustard seeds
  • 1 tsp shallot
  • 1/2 tbsp ground black pepper
  • salt, to taste
  • 1 sprig curry leaves

For the curry:
In a bowl, mix the prawns with the garlic and the turmeric. Set aside for 30-45 minutes.
In a saute pan, heat the olive oil, saute the shallots together with the green chili peppers and the ginger for about 10-15 minutes.

Add the chili powder and continue cooking for a few more minutes.

Add the diced tomatoes and half of the coconut milk. Bring the mix to boil, then add the prawns and the rest of the coconut milk. Cook the prawns for about 20-30 minutes, until the prawns turn bright pink.

Set aside, to simmer.

For the seasoning:
In a skillet, separately fry some mustard seeds, add 1 tsp shallot and curry leaves.

Pour the seasoning onto the curry and serve it hot with rice.

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