Thai Red Curry Recipe

Thai Green Curry
Regal Thai Red Curry Paste


  • 5 tbsp “Regal Thai®” Red Curry Paste
  • 300 ml “Regal Thai®” Coconut Milk
  • 200 g Prawns fresh and peeled
  • 100 g Vegetable (bamboo shoot, carrot), cut into pieces.
  • 2–3 pcs. Fresh red chili, sliced
  • ¼ cup Sweet Basil Leaves
  • 1 tbsp Fish Sauce (optional)
  • 1 tbsp Palm Sugar (optional)


  1. In a cooking pot heat a little coconut milk and the red curry paste making it more spreadable. Add little more coconut milk (saving half for later use). Bring sauce to boil, keep stirring the bottom of the pot to prevent scorching
  2. Add prawns, stir until the meat is cooked, bring curry back to boil.
  3. Add vegetables and water until bring the curry to boil. Add the rest of the coconut milk, bring to boil.
  4. Add fish sauce and palm sugar to taste (optional).
  5. Garnish with fresh red chili, sweet basil leaves and serve hot with “Regal Thai®” Jasmine Rice
Legendary Thai Food