Thai Red Curry

If you have ever wanted to cook a Thai curry at home but wondered how to get it just right, look no further. It really doesn't get any better than this!


You will need:

3 tablespoons vegetable oil

1 onion, thinly sliced

1 ½ cups of protein of your choice (tofu, tempeh , shrimp, chicken , etc.), cooked

1 cup green beans

½ cup carrots, thinly sliced

½ cup sliced mushrooms (eg. oyster, shitake, shimeji, enoki)

1 red pepper , thinly sliced

Fresh coriander leaves and lime for garnish

For the sauce:

400 ml Cha's Organics Premium Coconut Milk

1 red pepper, cut into pieces

3 shallots , chopped

1/3 cup Thai basil leaves

Pinch of Cha's Organics Lemongrass Stems (about fifteen)

2 teaspoons Cha's Organics Ground Ginger

1 teaspoon Cha's Organics Ground Turmeric  

½ teaspoon Cha's Organics Ground Cumin

½ teaspoon Cha's Organics Coriander Seeds  

¼ teaspoon Cha's Organics Ground True Cinnamon

¼ teaspoon Cha's Organics Crushed Chili (optional)

2 tablespoons maple syrup, sucanat or other sweetener

2 tablespoons ketchup or tomato sauce

2 teaspoons sea salt

2 teaspoons lime juice

Chili oil to taste (optional)


What to do:

  • Bring a large pot of water to boil and blanch the beans, carrots and mushrooms for 3 minutes
  • Drain, rinse with cold water and set aside
  • Blend the sauce ingredients until smooth with a hand blender or food processor
  • Heat oil in a wok and fry the onions for one minute, then add protein and cook for 3 minutes
  • Pour sauce into the wok and heat to simmering, stirring occasionally
  • Add the blanched vegetables and slices of red pepper, simmer 5 minutes, stirring occasionally until all the ingredients are cooked
  • Serve with rice or rice noodles and garnish with fresh coriander leaves with a quarter of lime

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