Easy Red Thai Curry

Thai is our favorite take-away food. We love the curries, rice, spring rolls and tempura vegetables. Also, eating a vegetable curry with rice makes you feel like you are not really cheating on your healthy diet.


However, take-aways are usually a lot less healthy than you think, and therefore I decided to make my own homemade version. Not exactly the same as from a take away restaurant of course, but it is fresh and without any bad additional ingredients or an unnecessary amount of extra added sugar.


Another way to make your take away thai curry a bit healthier is replacing the sides with healthier alternatives. Egg fried rice is for example quite fat or greasy. I usually have coconut rice, but the curry already contains coconut milk, so I decided to pair this with the rice noodles instead.


This thai curry is actually a lot easier than you might think. To save time and make it easier for yourself, you can buy ready made red curry paste in the supermarkets. Making it yourself is even better of course, but it is a little extra work. In this case I used the ready made ones from the supermarket.


You can add as many vegetables as you like as to your own preference. Because you start by frying the garlic and onions, you can add vegetables that need to be cooked like peppers. But, as you’re also adding coconut milk, you can also add vegetables that need to boiled like carrots and mangetouts. Therefore it is easy to vary with your vegetables, and also an easy way to cook left over vegetables so they won’t go off.


I like to serve mine with thai crackers, usually made from cassave. In the Netherlands, prawn crackers are called ‘kroepoek’ which does not feature the word prawns. Therefore, many people do not realize these crackers contain prawns, so if you are eating vegetarian pay attention to this. The cassave crackers are a great alternative and there are quite a few brands offering different variations of this.


If you are cooking for vegetarians as well as meat eaters, you could make two curries and cook the chicken with the red curry paste, garlic and onions and then the process is the same as the vegetarian version. If you find it too much of a hassle to make two curries, you can also make a vegetarian curry and boil or cook the chicken on the side.  Having said that, meat eaters who have tried this curry said they did not miss the meat and found the curry filling enough as well- so this could be a good #meatfreemonday recipe to try out if you are not vegetarian.

The recipe is below!


Serves 2


  • 1 onion
  • 4 tablespoons red curry paste
  • 400ml coconut milk
  • 1 red pepper
  • 200g baby carrots
  • 150g mangetouts
  • 1 teaspoon harissa paste
  • 1 teaspoon ginger paste
  • 2 garlic gloves
  • 1 tablespoon sugar
  • salt and pepper to taste
  • soy sauce
  • 1 chili pepper
  • half a lime
  • coriander
  • rice noodles



  1. Peel and cut the onion. Preheat some coconut oil in a pan and add the onion, garlic and red curry paste. Cut the red pepper and add to the mixture. Once the onion and pepper are soft, add the coconut milk.
  2. Add the rest of the vegetables, and season the curry with the harissa, ginger, sugar, salt and pepper. Pour in a little bit of soy sauce and don’t forget to taste. Add the chili pepper as a whole to the curry for an extra boost, take it out once the curry is ready to be served.
  3. Cook the noodles following the instructions on the packaging. Season the curry with the juice of half a lime and some fresh coriander. Serve with noodles and Thai crackers.

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