Thai Red Curry Sauce with options

Makes 4 servings

15ml, 1 tablespoon olive oil

40g, half a small onion

small red and green chilli

50g, 2 heaped teaspoons Red Thai Paste

400g, full fat coconut milk

350ml, 1 stock cube with water or Sadie’s bone broth

10ml, 2 teaspoons soy sauce

5ml, 1 tsp Fish sauce, Nam Plaa

10g, 1 little of broccoli stalk cut like bamboo shoots(not florets)

30g, a mix of red and green peppers

25g fresh coriander leaves

Juice of a lime

pinch of cumin

pinch of paprika

lemongrass stalk (optional)

dried kaffir leaves (optional)

Protein options

100g Chicken per person(pp)

or 75g prawns pp (6 to 7 prawns)

or 75g beef strips pp

Serve with 

80g Broccoli – 1 Carb

If you are making for 1 or 2 meals at a time, make the sauce and store half of it for another night. Cook as follows:

1. Finely chop the onion, chilli and coriander leaves
2. Add the oil to the pan and cook the onion, chilli
3. Add the Thai paste, stock broth, coconut milk, soy, fish sauce, lemon grass stalk, kaffir leaves, cumin and paprika, lime juice, coriander and taste.
4. Add the red pepper and broccoli stalks, cut finely, cook a little and then taste again.
5. The sauce base is finished. Cool it. You have 4 servings.
6. You can cook a protein into each serving and have chicken one night with beef or prawn another night.
7. Remove the lemon grass stalk and kaffir leaves before eating.

If you are making for 4 people at once , cook as follows:

1. Heat the oil in a pan and add the Red Thai paste, onion, chilli, and your choice of chicken, beef or prawn and cook for 2 to 3 mins.
2. Add the stock and coconut milk, stir and then all the other ingredients. Taste and add extra flavourings if your palate needs it – lime, soy, fish sauce.
3. Cook at a simmer for 15 minutes. Garnish with coriander leaves.
4. Steam your vegetables to have on the side.