Thai Red Curry
  • Ingredients
  • 2 tbsp cooking oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 500g of beef or boneless chicken, cut into bite-sized pieces
  • 200ml coconut milk
  • 3 tbsp thai red curry paste
  • 1 cup of pineapple, cut into cubes (You can use eggplant or french beans too)
  • 6 leaves kaffir lime
  • 4 bird's eye chili, sliced (optional)
  • 1 tsp coconut/brown sugar
  • 2 lemongrass stalks bruised
  • salt to taste
  • A handful of cilantro, chopped
  • Basil
  1. Heat the oil in a wok.
  2. Saute the onion and lemongrass for about 2 minutes.
  3. Add the garlic, ginger, lime leaves and bird's eye chili and fry for another 30 seconds until it gets aromatic.
  4. Mix in the curry paste and saute for a few minutes. If it is too dry, add about 2 tbsp of water to get it going.
  5. Add the beef/chicken pieces to the pot and season with some salt. Cook till the meat is tender.
  6. Stir in the coconut milk and sugar.
  7. Turn the heat down and simmer for a few minutes.
  8. Garnish with fresh cilantro and basil leaves
  9. Serve over cooked rice.
Recipe by Maya Kitchenette at