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Healthy Thai Red Curry Recipe

Updated: Feb 20, 2020

Hey guys so on a Sunday evening I made this delicious Thai Red Curry from scratch using one of my recipe books by the BOSH! boys. A client in the gym was so impressed that I made my own curry paste, but I cannot tell you how easy it is to make. The whole dish comes together in about 40 minutes. The great thing about making about your own curry paste is that you know exactly what all the ingredients are that have gone into in (as with anything you make from scratch). The recipe makes a good amount of curry paste so you can definitely save some and keep in the the fridge (up to a week) or what I like to do is freeze it in an ice cube tray. Once frozen you can transfer it to a container and save them for much later to whip up this dish again really quick. As with any recipe I can't quite follow it exactly and I am always missing something, substituting or adding something else to it, because cooking wouldn't be as fun if I didn't. So here is my version of a Healthy Thai Red Curry based on the recipe by BOSH!:




1tsp ground cumin

1 tbsp ground coriander

2 cm piece of fresh ginger roughly chopped

2 small onions roughly chopped

4 garlic cloves roughly chopped

2 lemon grass stalks roughly chopped

3 fresh red chillies (or 2 red, 1 green

1 tsp cracked black pepper

2 tbsp tomato puree

1/2 vine tomato

2 tbsp lemon juice

10g fresh coriander

pinch salt

50ml water


1 red pepper

1 green pepper

1 fresh chilli

200g mushrooms

60g baby corn

1 1/2 vine tomato

50g green beans/mange tout

1 tsp of coconut/rapeseed oil

1 400ml tin of coconut milk

150ml vegetable stock

1 tsp miso paste (I like to use Tideford Organics fresh miso)

1 tbsp honey

3 tbsp tamari/soy sauce

1 cupped hand full of cooked brown rice/quinoa to serve


1. Put all the Thai Red Curry Paste ingredients into a Bullet Blender (I use a Nutri-Ninja) or food processor/liquidiser. Wizz it all up until it is smooth with no bits, adding a splash of water to help loosen it up if necessary. Spoon 100g (around 3-4 tablespoons) into a bowl and set aside. Either spoon the rest into a jar and keep it in the fridge, or freeze it in an ice cube tray to store for a much later time.

2. Cut the red and green pepper in half and cut out the stems a seeds, then cut into 2cm chunks. Slice the red chilli, removing the seeds if you would like a milder taste. Roughly chop the vine tomatoes, slice the mushrooms and half the baby corn.

3. Put a pan on high heat and add the oil, when it is hot, add the 100g curry paste and fry for 2 minutes. Pour in the coconut milk. Mix the miso paste with the vegetable stock then add it to the pan. Stir well and mix everything together. Add the tamari/soy sauce , peppers, chilli, mushrooms, baby corn, tomatoes and green beans/mange tout. Bring to the boil and simmer for 10 minutes until the vegetables are cooked through. Add the honey. Taste and adjust the seasoning adding salt, pepper or honey as required

4. Spoon the curry into bowls and serve with your brown rice/quinoa

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