Not a week goes by that we don’t make some sort of Thai Curry and Red Thai Curry is my absolute favorite. Since we have been trying to make the majority of our meals vegetarian, this has become a go-to recipe for us because its really satisfying and its a great way to use up left over veggies in the fridge.
You need to start with a generous amount of coconut oil in the pan before you add the curry paste so that it doesn’t burn and the all the flavors are gently released and for an extra creamy sauce I add tahini. You can use peanut butter as well, but since Marley is allergic to peanuts, we’ve banished them from our house.
- 1 onion
- 3 Tbls coconut oil
- ½ cup red thai curry paste
- 2 cans coconut cream
- 2 Tbls tahini
- 2 Tbls palm sugar
- 1.5 Tsp tamarind paste
- 1.5 Tbls fish sauce
- 1 eggplant
- ½ butternut
- 10 cherry tomatoes
- 1 tin lentils
- 1 tin chickpeas
- Heat a large pot over medium heat and add the oil.
- Slice the onion into medium sized pieces and fry until soft, then add the red thai curry paste and saute for a few minutes.
- Add the coconut cream, tahini, palm sugar, tamarind paste and fish sauce and bring to a slow simmer for 15 minutes until thick and creamy. Season the curry with extra fish sauce/palm sugar and tamarind paste until well balanced.
- While the curry sauce is simmering, cut the butternut and eggplant into small chunks then add to the sauce and continue on a slow simmer until the butternut and eggplant are just tender, then add the chopped cherry tomatoes.
- Once the vegetables are soft, drain the canned lentils and chickpeas and stir through the curry.
- Serve with coriander, basil leaves and brown rice (optional)
London || Gluten Free with L.B. says
Hi Jo! Your pictures are beautiful. Absolutely perfect lighting 🙂 My husband and I cannot get enough Thai food, either. I have not figured out how to make a yummy curry yet, but your recipe sounds very easy to follow! Thanks for sharing. Pinning!
Jo Anderson says
Hi London thanks so much for your kind words!! Yip Thai curries are the best! and really easy especially since there are some very good quality curry pastes on the market. x
Hi! This sounds so amazing!! What brand of curry paste do you recommend/like? I haven’t found any I’ve been crazy about but LOVE curry so much. Thanks
I have just tried your recipe today on my daughter, grandsons, and husband. What a winner it turned out to be! Our daughter is Vegetarian as am I, therefore, had to omit the fish sauce, however, it was still absolutely fantastic, will definitely have this on the menu weekly.
Everyone had seconds and thirds, not a morsel left for the fridge, that just about says it all.
Thank you so much for sharing your recipe, love, love, love it.
Jo Anderson says
Oh I’m so glad to hear that!! Happy you all enjoyed it. x