Recipe: Red Thai Curry
Red Thai Curry
This is one of my all time favourite recipes for when I’m in a rush, but need to impress someone. I used to eat this in fancy Thai restaurants all the time, but I always felt like it couldn’t be so hard to recreate this meal. And it really wasn’t. Just follow this simple recipe and you’ll soon be able to produce a restaurant quality dish at a fraction of the cost – and in less than 20 minutes.
- 1 tin coconut milk
- 1/2 tin pineapple
- 1 package champignons (or portobello mushrooms)
- 200g shrimps
- 100g cherry tomatoes
- fresh basil
- lemon juice
- red curry paste
- olive oil
The ingredients. Defrost the shrimps beforehand if necessary.
Slice the mushrooms and then saute them over medium heat using olive oil.
Halve your cherry tomatoes.
When the mushrooms look soft and brown, add tomatoes and shrimps.
Add pineapple and basil to taste. Pour in all the coconut milk and add 2-4 teaspoons of red curry paste. Stir well.