Thai red curry
Serves 5·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 400 | ml | tin coconut milk |
| 1-2 | tablespoons | yellow (or red) Thai curry paste |
| 350 | ml | fish stock(I use boiling water and a slug of Benedicta Touch of Taste Concentrated Fish Bouillon; cubes would do) |
| 3 | tablespoons | fish sauce |
| 2 | tablespoons | palm sugar or caster sugar |
| 3 | lemongrass stalks(each cut into three and bruised with the flat of a knife) | |
| 3 | lime leaves(de-stalked and cut into strips) | |
| 1/2 | teaspoon | turmeric |
| 1 | kg | pumpkin (or butternut squash)(peeled and cut into large-bite-sized chunks) |
| 500 | g | salmon fillet(preferably organic, skinned and cut into large, bite-sized chunks) |
| 500 | g | peeled raw prawns |
| pak choi or any other green vegetables of your choice | ||
| 1/2-1 | lime | juice(to taste) |
| coriander(to serve) |
Method
1.Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste.
2.Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
3.Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric.
4.Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes.
5.When ready to serve, add the salmon and prawns (if frozen, add before the salmon). When the salmon and prawns have cooked through (about 3-4 minutes), stir in any green veg you’re using.
6.When the pak choi’s wilted, squeeze in the juice of half a lime, stir in and add the juice of the remaining half if needed.
7.Take the pan off the heat, stir in coriander, and serve.
Recipe Notes
AI · may be inaccurate
Substitutions
- salmon/prawns → chicken breast in cubes (personal preference)
Tips
Can cook the curry up to the pumpkin stage in advance. If using frozen prawns, add to the pan before the salmon. If using chicken, it may need longer to cook (about 10 mins).
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