Red Thai Curry

Red Thai Curry Dish

I have never attempted to cook Thai food before, but I saw this great looking recipe on The Nourishing Gourmet today and I knew that’s what I wanted to eat today. It looked easy enough, and I had most the ingredients. The problem is, I didn’t have the first idea what red curry sauce was, and I know I definitely don’t want to buy it pre made because of all the food additives and preservatives, so I searched online to see how to make it. To say the least, it was overwhelming, about 20 ingredients/spices that I didn’t have nor would I normally use up. So, I put my thinking cap on and figured out how to make the same taste I remember from eating at Thai restaurants in the past.

To my surprise, it came out excellent, I even made some honey sweetened chai tea to go with it (I’m sure not even close to the real thing, but it was delicious and nourishing either way).

*If you follow this recipe exactly, the spiciness is a medium spicy



4 Tbs. tomato paste

1 Cup coconut milk or coconut water

1 small onion, peeled and quartered

1 inch fresh ginger, peeled

3 cloves garlic, peeled

½ tsp. red chili pepper (I used Trader Joes brand), or to taste –leave out if you don’t want spicy

2 Tbs. curry powder (I used Trader Joes brand), or to taste – less if you want less spicy

1 tsp. unrefined salt, or salt to taste

1-2 Tbs. naturally fermented soy sauce or fish sauce (I use Braggs Amino Acids), OPTIONAL

1 tsp. coconut sugar, OPTIONAL

½ Cup heavy cream (preferably organic/grass fed) this is to make it creamier, OPTIONAL

 Other Ingredients-

2 Tbs. extra virgin coconut oil, or butter

1 bell pepper (any color, or mix), sliced in fine strips

1 small onion, diced or fine strips

2 Cups chicken broth or water (broth more flavor)

1 lb. chicken, cooked – you can use leftovers, chicken from making stock (which will be shredded as I did), or boil or bake bite size pieces

2 Tbs. fresh cilantro, chopped


1-      Put all the ingredients for the sauce in a blender and blend until smooth, taste and adjust flavoring if needed. If you don’t like spicy, use less curry powder and add little by little until you reach a taste you like. Remember, the sauce flavors will adjust when cooked.

2-      Sauté bell pepper and onion in coconut oil until soft

3-      Then add broth and sauce; cook for about 10 minutes or until sauce is thickened and bell pepper is tender/soft.

4-      Add the cooked chicken and cilantro, simmer for another few minutes. You can add more cream to thicken at this time if you’d like.


The longer it sits after it cools, the more flavors are released. Serve hot over white rice, brown rice, or quinoa.











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