Take a look at our Instant Pot Chicken with Thai Glaze if you are a fan of these flavours. You will love this Thai curry recipe because it’s exactly the kind of dish that will warm you up from the inside on a cold winter night without being too heavy. It’s colourful and delicious and takes 15 minutes to make with barely any chopping involved. Throw your rice in a rice cooker and by the time it’s done, your curry is waiting for you.
Thai curries
I know what you are thinking that curry pastes are difficult to make from scratch. They take a lot of time, ingredients and knowledge of the Thai cuisine. All true but because we are focusing on quick and easy dinners we are going to cheat a little. We are going to use pre-made high quality Thai red curry paste! You will see two main types of curry pastes in most supermarkets, red and green. Red curries are usually medium-hot, while green curries can be a bit spicier. A good paste will go a long way. They carry a lot of spices and flavours, which mean you can add everything you need to your dish without having to track down obscure ingredients. It’s worth noting that not all are created equal, so purchase the best paste you can afford. I haven’t always found that the most expensive paste is the best, though, so experiment with a few if you can. One of the great things about a Thai curry is that mastering the basic technique can open the door to all sorts of versions and variations. If you take a look at my Thai Fish Curry, and you will see ingredients and an approach you recognise, but with a very different outcome. Lots of opportunity to get creative!
Ingredients
This curry is made with shrimp aka prawns but you can easily use chicken. Or make it vegetarian (which I often do). You can also add any vegetables you like to it. Green beans, mushrooms, asparagus, bok choy and zucchini all taste amazing. The key thing is to try to find ingredients that will cook at roughly the same pace. This will simplify the cooking process and prevent a scenario where some vegetables are raw and others are overdone. If you are a soup fan, there is no reason why you wouldn’t turn this curry unto a soup like Thai Noodle Soup right here. Just add more broth and you are golden.
Serving suggestions
I’m a fan of Thai curry when it is served over plain steamed rice but also love noodles for a bit of variety. If you go with rice, jasmine is more traditional and does a great job absorbing the curry flavours. Personally, I love to give my rice a bit of extra attention. It fills a lot of my bowl, so of course it’s worth a bit of effort! My favourite with Thai red curry is aromatic coconut rice, gently flavourful and easy to make in an Instant Pot or rice cooker. A squeeze of lime for an extra hit of citrus is also a wonderful addition!
Storage and leftovers
Curry can be frozen for up to 3 months, or kept refrigerated for 4-5 days. Keeping it any longer is not advisable due to the shrimp. Leftovers can be warmed in a microwave or in a saucepan on a stovetop using medium-high heat. Add a splash of water if it seems to be a bit too thick.
More Easy Curry Recipes to Try
Indian Butter Chicken Chinese Chicken Curry Chickpea and Butternut Squash Curry(Vegetarian) Easy Cauliflower and Potato Curry(Vegetarian)
