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Red Hot Thai Curry

A bold and spicy Thai curry with creamy coconut milk, delivering rich flavor and heat in a satisfying and comforting dish.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Main
Cuisine: Thai
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Curry Base
  • 1 tbsp oil
  • 2 tbsp red curry paste
  • 1 cup coconut milk
  • 1 cup mixed vegetables
  • 1 cup tofu or protein optional
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • Salt to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pan
  • Spoon
  • Knife
  • Cutting Board

Method
 

  1. Heat oil in a pan and cook curry paste until fragrant and slightly darkened.
  2. Add coconut milk slowly, stirring to create a smooth, creamy base.
  3. Add vegetables and protein, simmering until tender but not overcooked.
  4. Stir in soy sauce and sugar, balancing heat and flavor.
  5. Cook until sauce thickens slightly and coats ingredients evenly.
  6. Serve hot with rice, enjoying the creamy and spicy balance.

Notes

Cook less for firmer vegetables or longer for softer texture. Freeze curry without overcooking ingredients. Stir gently to maintain texture. Adjust spice level easily. Store refrigerated up to four days and reheat slowly.