red curry | designlovefest

okay, okay you’re in for a real treat today! this curry is out of this world delicious and so easy (no joke!). the secret is in this curry paste which is a 100% must for this recipe. i started using this paste a couple of years ago but it wasn’t until my friend katherine made her curry that was 10x better than mine and shared the secret that she puts in an equal amount of fish sauce to paste. and that my friends is the key! for every one can of coconut milk you use you’re going to put two tablespoons each of the curry paste, fish sauce and coconut sugar.  we made this with shredded beef but i’ve also made it which chicken thighs and it’s just as good! and bri just made it with ground pork and added pineapple which is really taking this to the next level! so many ways to make it, just do it and tell us you’re not obsessed! – joanie

red curry | designlovefest
red curry | designlovefest
red curry | designlovefest

now, for what you’ll need. i split my shopping between my local thai market and trader joe’s. you can make this recipe fully vegetarian by upping the veggies and you also can sub in different ones that what i used, mushrooms, squash, carrots, onion, etc. i like to try and pack this with vegetables for the health kick and to help keep you full. i also like this with a big handful of kale if you feel so inclined.

red curry//
serves 6-8
• 1 can coconut cream
• 1 can coconut milk
• 1/2 cup – 1 cup water
• 4 tablespoons fish sauce
• 4 tablespoons coconut sugar
• 4 tablespoons Mae Poly red curry paste
• 1.5 lbs shredded beef (can be more or less meat depending on your preference)
• lime makrut leaves
• 2 cups chopped bell peppers
• 2 cups broccoli
• to garnish, limes, red onion, cilantro, bird’s eye chilis

red curry | designlovefest

• combine the fish sauce, curry paste and coconut sugar into a small bowl and mix well.

• heat your pan until hot, once hot add a tiny bit of oil, just to coat the bottom. too much oil and your curry sauce will separate! add your meat, searing until brown, don’t over crowd the pan, you might have to do this in two batches. once cooked remove and set aside. keeping the heat at medium, add the fish sauce, curry paste and sugar mixture into the pan and mix with the meat juices for about 30 seconds. then add one can of coconut milk. stir, scraping up all the bits stuck to the bottom of the pan, and mix well. it should be smooth. no lumps! add the coconut cream and the water and mix again. add the meat back in, bring to a boil and reduce to a simmer.

red curry | designlovefest

• i like to blanch my broccoli in salted water, this is an optional step but somehow i think it makes a difference in flavor, up to you. so you can either put the veggies in raw or, heat a pan of salted water, bring to a boil, put broccoli in and cook until bright green around 1-2 minutes. drain, chop and put into the curry!

red curry | designlovefest

• add the peppers or any other veggie you want and then put in about 5 lime makrut leaves. rip them slightly and mix them in. i think ripping them brings out some of the flavor, but up to you! i like to use the frozen peppers from trader joe’s they are already chopped so it cuts down on prep time.

red curry | designlovefest
red curry | designlovefest

• for the rice, follow the directions on the bag or do what we did, rinse two cups of jasmine rice. heat a small sauce pan on medium heat with 1 tablespoon coconut oil and a pinch of salt. once hot, add the rice, and let it toast, stirring constantly. once it’s slightly fragrant add 2 cups of water, bring to a boil, reduce to a very low simmer and cover. cook for 12 minutes. turn heat off and don’t uncover!! let it sit for 5ish minutes. remove lid, fluff and serve!

red curry | designlovefest
red curry | designlovefest

images by ivan solis
styling by joanie cusack 


Add your own

    Karlijn says:

    Looks delicious!

    Brian says:

    In English we capitalize the first letter of a sentence, and “I” is always capitalized. Sorry, but I’m not going to take the time to read something that’s so sloppily written.

    Irene says:

    Dude you need to chill

    Michelle says:

    imagine missing out on a delicious recipe because you’re a pretentious dick

    Kristy says:

    Oh, Brian. Rude, critical and bullying comments just make you come off as purely ignorant. This is a post about curry for goodness sake!!

    Don’t be dumb. Your lesson for today is, only try and be a smart arse if you are actually smart.

    Misty says:


    Rebecca says:

    But you sure took the time to write a sassy reply though.

    Kelly says:

    You’ll take the time to critique her recipes but refuse to cook it after? Sounds like such a waste of time on both ends… i, (I) think you’re an idiot.

    Linda says:

    Brian, your comment was so unnecessary. I will make this because it sounds delicious. Be nice.

    Lu says:

    Please don’t take this as a personal attack, I’m just commenting on something that maybe you haven’t considered before. It’s just that there’s as insane amout of plastic at the ingredients photo, and it’s all fresh! So much waste, it’s crazy! I understand it’s cultural and America prioritizes practicality (hey, nothing wrong with that), but if we all take small steps to change this, the world gets better.

    And the recipe looks absolutely delicious, I can’t wait to give it a go! 🙂

    Quentin says:

    I agree! As an European, it’s hard to see this. But yes, it is cultural. In the US, everything needs to be prepped, ready to use. Every one of those things has its own natural casing and should never be indivually wrapped in this amount of plastic. Sad.

    Heather says:

    Totally agree with the too much plastic comment, however as an American long-time living in Europe, I wish Europeans would take a closer look at themselves rather than always dissing Americans. “As a European, it’s hard to see this” ??? Are you kidding me? There is so much plastic used here–ever seen a bar of soap anybody?–and pretty much all food is also wrapped in plastic. This is a worldwide problem, not an American problem.
    Anyway, making this yummy looking recipe tonight!

    CJ says:

    Ok. I can’t take this. I don’t want to categorize all Europeans as being condescending – but you Lu are. You are clearly look at us Americans as big lugs out to destroy the earth. Not true. We don’t package our foods, and not all of us have access to a yard or area to grow our own food, or have time to make it to a farmers market for our weekly groceries. Sometimes you have to go with what’s available. Plus, how do you know that Bri isn’t recycling or reusing the plastic from these items? I personally recycle all my plastic and even re-use plastic bags for my cats litter box droppings. So please, get off your damn high horse and enjoy the recipe that Bri has so thoughtfully our together for all of us.

    Kristy says:

    This does look amazing delicious Bri… despite the grammar and plastic crazies! Thai curries are totally up my alley and I am definitely going to try it 🙂

    Sarah says:

    Looks delicious, I live in Zimbabwe and it’s a struggle to find plastic free packaging here (but easier to grow ingredients and buy some limited vegetables from a local market). A global issue I agree but worth doing what we can when we can. I will be making soon, like your suggestion about the broccoli!

    Cylinda says:

    I believe the most appropriate comment is; thank you for a free recipe.

    ell says:

    Shame on you Brian to think your better than the average person. this is a wonderful recipe…you might consider yourself an arsehole .

    jane says:

    hey! a caring heads up: the lime leaves you use are best referred to as “makrut lime leaves.” the “k-word” is a racial slur in south africa & other parts of the world. please don’t publish and perpetuate the k-word.

    bri says:

    thank you so much for letting us know!! changing now. Xx

    Tina says:

    Can we use regular sugar and not coconut sugar?

    bri says:

    yes, you can!

    Claire says:

    Loved this! thank you for sharing – I only used vegetables , peppers, broccoli and cabbage ( cooked broccoli separate as suggested) . – only thing i would change is using 1 tbsp less coconut sugar … little to sweet with 4.. but I still enjoyed it and will make again , next time I’m adding beef.

    Sina says:

    Where is the link cooking pot from?

    Anonymous says:

    Hi Bri! Can you make a printable version of your recipes? Thanks!

    Claire says:

    While I LOVE spicy foods, my husband doesn’t. I’m dying to make this but was wondering if it’s spicy? Thank you!

    bri says:

    hey claire,

    it is spicy! my recommendation would be to serve his with a lot of rice to cut the spice down 🙂

    Margot says:

    This was so so good. Hands down the best Thai curry I’ve ever made. Now I’m curious to try with their green curry paste!

    bri says:

    so glad it turned out for you! this is one of our all time favorite recipes!

    Catherine says:

    Hi, it looks great, I’ll try it for sure!
    I wanted to add, the picture with all the ingredients in plastic shocked me so much. Maybe it’s a European point of view and there are no other possibilities for you.

    Jessica-Mae Robertson says:

    This recipe looks Delicious! Definitely going to give it a try. Any suggestions for alternatives to lime leaves, I’ve never seen them here in NZ unfortunately.

    bri says:

    lime zest works great as a replacement!

    Michael says:

    Made this last night and it was fantastic! Putting in equal parts fish sauce and curry paste is such a valuable tip! The local grocery store didn’t have shredded beef so I got a pot roast and just let it simmer simmer simmer for a few hours in the curry paste/coconut milk until it all just fell apart. It was totally worth the wait! All those delicious flavours permeated right into every thread of the meat.

    bri says:

    so glad you loved it, michael! The fish sauce really does make all the difference. Xx

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