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  • kcsimos

mild-medium thai red curry

Prep: 10min | Cooking: 25min

Complexity: 1/5


(serves 4)

  • 2 tsp coconut oil

  • 1 tsp ground ginger

  • 1 tsp garlic powder

  • 2-3 tbsp Thai red curry paste, or 2-3 tsp powder

  • 2 tsp flour

  • 200ml coconut milk

  • 200g vegetable stock

  • 2 turkey schnitzels, ca. 500g

  • 1 large carrot, chopped

  • 2 large potatoes, diced

  • juice from 1/2 lime

  • 1 tbsp fish sauce

  • 1/2 tsp brown sugar

  • 1 tbsp basil

  • 1/2 red chilli, thinly sliced

  • 2 tbsp fresh coriander, chopped

  • 150g champignons, quartered or sliced

  • 250g rice of choice


Heat coconut oil in saucepan and simmer ginger and garlic powder. Add curry paste/powder and the flour, and whisk until it becomes a paste (like when making a roux). Pour in the vegetable stock little by little as you continue whisking the paste so that there are no lumps, then pour in the coconut milk also, and bring to a simmer. Add turkey to the curry along with the carrot and potatoes. Season with 1/2 tsp salt. Add the chilli and simmer, covered, 20 min.

Remove the turkey onto a board to dice.

Add fish sauce, brown sugar, herbs, and mushrooms to the curry, and cook for 5 more min while you dice the schnitzel. Return it to the curry. Remove from heat and add lime juice. Season to taste if needed, with a little more salt. 

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