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Red Thai Curry

Red Thai Curry

Regular price £3.35
Regular price Sale price £3.35
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Serves: 4 (or 2 twice)

Prep: 15 minutes

Cook: 25 minutes

Origin: Thai

Many aspects of the red curry are no different to the green; the coconut base, a soup-like curry sauce, the cooking method, even many of the ingredients are the same, only in different proportions. The obvious difference however is the paste where red curry uses dried red chillies over the green curry which uses (hotter) fresh green chilli peppers. Red curry is generally the less fiery of the two but this really depends on who makes the chilli paste. Red curry tends to be less sweet, more savoury.

What's in the box?

Ginger & Garlic Paste, Fragrant Paste, Tyga 40, Fish Sauce

Shopping list

  • 600g frozen / 450g refrigerated prawns (or 450g tofu
  • 400ml coconut milk
  • 125g shallots (approx qty 3-4)
  • 30g red (thai) chillis (approx x 6)
  • 1 x green bell pepper
  • 3 tbs oil (rapeseed, vegetable, olive)
  • 1 tbs honey (or palm sugar, sugar)
  • 15g thai sweet basil leaves (preferable but not essential)

Let's cook!


  1. Defrost prawns if using frozen/Cut Tofu into chunks.
  2. De-seed and slice the green bell pepper into thin strips.
  3. If using, roughly chop the Thai sweet basil leaves.

Making the Thai Red Paste (use a small blender):

  1. Remove the outer layer skin from the shallots and roughly chop into quarters.
  2. Remove the chilli stalks. If you like the sauce spicy hot just add the chills. Remove the seeds from half of the chillis for medium, and all of the seeds for a gentle heat. If you like the sauce really mild, remove the seeds from all of the chillis. For a redder sauce add one or two larger, milder red chillis and less of the Thai or Birdseye.
  3. Into a blender add: the shallots, chillis, Ginger & Garlic Paste, Fragrant Paste and Tyga 40. Blend all of these ingredients together to make your Thai red paste.


  1. In a shallow pan, on a medium heat add 3 tbs oil and add the Thai Red Paste. Fry for 4 minutes stirring continuously to release the flavours from the paste into the oil.
  2. Add the Coconut milk & 200 ml water to the pan and stir well into the paste for 2 minutes. Do not add water if using tofu.
  3. Add the fish sauce and honey and stir well.
  4. Add the prawns and bring back to a simmer and cook for 5 -10 minutes, depending on how large the are. Skip this step if using tofu.
  5. Add the sliced green bell pepper and cook for a further 3 minutes. Add diced tofu along with the pepper.
  6. If using, add the thai sweet basil and cook for a further 2 minutes.
  7. Remove from the heat and rest for 2 minutes, stirring occasionally.
  8. Serve with rice.

Ingredients & allergies

Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper). Fish Sauce (Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w) contains FISH).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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