A couple things first.

I am not a cook.

I will not be making a habit of this. (Fuzzy ugly picture to prove that)

I am not claiming this is perfectly authentic or tastes just like the takeout from your local restaurant.


Several people have asked for this.

This is somewhat of an original recipe. I’m sure you can find one similar if you search the web hard enough, but this particular one is my own combination of several recipes with my own additions. I started with the recipe at the back of my curry paste tub, added ideas from 2-3 online and cookbook recipes and then modified it to fit my kitchen.

In the online flurry of sugar cookie, candy, hot drink recipes, I thought a little red spicy dish might help offset some of the sweetness this Christmas Eve.

Esta’s Thai Red Curry

*With red curry I have found that for the curry paste and the coconut milk, the type you buy plays a HUGE role in the taste. If you use an American brand like Thai Kitchen or anything like that, it will not taste right AT ALL, plus be very expensive. I have found it is worth the effort to stock up on Mae Ploy Red Curry Paste (at your local Asian market for 3 dollars a tub. Makes a least a dozen meals or more meals) and some type of Thai canned coconut milk ( I use this brand, which is 1.50 at my local market). I buy a lot when I do and it lasts for ages. Once you have those two ingredients this can be a clean-out-the-fridge meal with whatever veggies you have.*

2 C cooked meat (I usually use chicken)
1-2 tbs coconut oil
1 onion, cut in strips
1/2 red or green pepper, cut in strips
1 carrot, cut in strips,
2 C spinach
1/2 C bamboo shoots
(Any other veggies you have on hand)
1 1/2 tbsp minced ginger
1-3 tbsp red curry paste (depending on your taste and your company)
1 can coconut milk
1 Tbsp fish sauce
2 Tbsp brown sugar
1 Tbsp lime juice
Salt and pepper.

Fry meat ahead of time, unless using leftovers. Fry all veggies in coconut oil until softened but still crisp. Add the curry paste and ginger and fry for 30 secds or so. Add 2 Tbsp coconut cream from top of coconut milk can and fry for another minute.*Add rest of coconut milk. Add all the other ingredients (except spinach) and bring to boil. Reduce heat and cook until the veggies are soft and then meat is heated through. Add spinach and cook till just wilted. Serve over rice.

*Many recipes call for water or chicken stock as well. I like mine as creamy as it can get so I omit that. The choice is yours

If you make it, tell me if it tastes o.k.