Red Curry

I know I haven’t updated in months but I’ve been lazy. Now that I have some time I’d like to share one of my favorite quick weeknight meals, red curry. Now I don’t actually make my own curry paste for a number of reasons the most prominent being it’s not worth the time and effort.  After doing a bunch of research and talking to some Thai friends they all recommended Mae Ploy brand. (  The container of curry paste will stay good in the fridge for months. So it’s a great item to have in the back of the fridge.

The following is an adaptation of the recipe they put on the back of the container.



  • 2 tablespoons red curry paste ( they suggest 50 grams which is closer to 3 tablespoons but it becomes too spicy for me)
  • ½ lb mixed vegetables
  • 1 potato diced if you find the curry too spicy
  • 1 lb meat (I tend to make either  sliced or diced chicken or mixed seafood)
  • ½ teaspoon hoisin
  • 1 cup coconut milk


  1. In a wok or deep pot heat 1 teaspoon oil and the curry paste until it just lightly browns
  2. Add in the coconut milk and bring to a mild simmer
  3. If you are making chicken or another hearty meat add the meat and simmer for 3-5 minutes, taste the curry and see if it’s too spicy, if it is then add the potato. If you are making seafood then cook the vegetables first then add the seafood
  4. Add the vegetables and cook for another 3-5 minutes until all items are fully cooked
  5. If curry is still too spicy add some hoisin

This is a quick and great tasting dish. If you are really in a rush you can buy precut veggies and use chicken breasts. I like to serve this over rice or even noodles.