Thai Red Curry

Arguably one of the most popular curry dishes at the local Thai restaurant, Thai red curry can now easily be made at home as shown in these great recipes.

19 Recipes




Global Cuisine

7 reviews

Despite the cliches there's nothing as good as prawns on the barbie! This is a quick and easy marinade using Thai red curry paste and Dijon mustard.

Recipe by: NEDB

3 reviews

Beef is an iron-rich protein source; it also supplies many of the B vitamins as well as zinc. Served in small quantities, with vegetables and grains, lean beef makes a healthy and flavoursome meal.

Recipe by: Janet Mitchell

2 reviews

Thai red chicken curry made easily using curry paste and made healthier with added zucchini and capsicum.

Recipe by: nmgill

1 review

A simple Thai red chicken curry with capsicum It's very delicious, easy to make and perfect for your at-home Thai curry meal.

Recipe by: iragnw

No reviews

This is a simple red curry beef that is served on egg noodles and garnished with fried egg noodles on the top. A range of condiments are then provided for the eater to personalise the dish.

Recipe by: Wiley

No reviews

Quick, easy and delicious. And only 234 calories per serve. This is a perfect recipe for a quick mid week meal.

Recipe by: CalorieCountedCurries

No reviews

This is a Thai red curry that does not use coconut milk known as 'Phad phet nomai gai ban' it does use a lot of bamboo shoots.

Recipe by: Wiley

No reviews

These Thai mussels make a lovely dinner. The red curry sauce goes well with the mussels. Mussels are very easy to cook so this dish is ready in less than 30 mins.

Recipe by: TheFlexitarian

No reviews

Tried this last night because there was literally nothing else in the pantry and instant family favorite. This is not for the Thai food purist's, just for the time poor

Recipe by: chimpchef

No reviews

Tofu is a fantastic ingredient in spicy curries because it acts to balance out all the heat. This curry also includes baby corn, broccoli and green beans. Healthy and delicious.

Recipe by: Zoë Harpham

1 / 2

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