Thai Red (or Green) Curry

I’m on a four day fast until Thursday night. I’ll break the fast with some delicious Thai Red Curry. This is a recipe I put together after getting some inspiration from Max Lowery’s book The 2 Meal Day and Mae Jum.

I’ve said this before, and I’ll say it again: cooking curry’s and Chinese dishes is so much easier with a wok. I used to do some recipes in a large frying pan, but the result was a messy hob.

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My Thai green curry recipe is exactly the same. The paste is the only difference. I haven’t tried the yellow curry yet!


  • Two chicken breasts thinly sliced
  • 500ml of coconut cream
  • One large courgette diced
  • One medium cauliflower cut into small florets
  • One medium broccoli cut into small florets
  • One sliced red pepper
  • Two roughly chopped cloves of garlic
  • Two tablespoons of coconut oil
  • A packet of good Thai curry paste (I use Mae Jum)


  • Over medium heat, melt the coconut oil.
  • After a minute or two add the curry paste and stir fry constantly for a minute. Don’t let it burn.
  • Add about 200ml of coconut cream stirring it in to the curry paste.
  • Add the chicken breasts and garlic coating them in the paste. Cook for about five minutes.
  • Add the rest of the coconut cream. Bring it to a boil and then turn down to a energetic simmer. Keep stirring.
  • Add the cauliflower, broccoli and red pepper. Cover with a lid and stir occasionally. Cook for about ten minutes. If you like your veg a little softer, cook for fifteen.
  • Variation: you could do this recipe with coconut milk. I like my sauce thick and indulgent, so I go with cream.
  • Variation: if you like a very spicy sauce, you could add various chillies.

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