Photographer: James Moffatt. Stylist: Olivia Blackmore.
This quick and easy Thai red curry is a pick-your-protein adventure. Using this recipe as a base, you can change the protein from beef rump steak to tofu and more (see tips below) and keep midweek dinners fresh and exciting.
Ingredients
Method
Heat oil in a large saucepan over low heat. Cook garlic, ginger, curry paste and sweet potato, stirring, for 5 minutes or until sweet potato is tender. Stir in coconut milk and stock. Blend or process in batches until smooth.
Return curry to pan; bring to a simmer. Add steak and vegetables; simmer for 5 minutes or until steak is cooked through and vegetables are just tender. Season to taste.
Sprinkle curry with coriander; serve with lime wedges.
Make your own Thai red curry paste
Make your own curry paste using our quick and easy version. You’ll only need ¼ cup of curry paste for this recipe, so use the remainder in our Thai red curry vegetable pie.
Pick your favourite protein
Here we used 600g rump steak cut into thick slices. You could use the same weight of chopped skinless firm white fish fillets, sliced chicken breast fillets, sliced lamb backstrap, sliced pork scotch fillet or chopped tofu in this recipe. Simmer until the protein of choice is just cooked through.
More easy swaps
You can use fish, chicken, beef or vegetable stock in this recipe, to suit the protein. Got a crisper drawer full of vegies that need cooking? Swap the broccoli, capsicum and green beans for your favourites.
What to serve with Thai red curry
If you want to keep this meal low carb, serve with cauliflower rice or broccoli rice. Alternatively, add a side of perfectly fluffy rice and roti canai flatbread.
