Thai Red Curry

Thai red curry

So, It has been a while since I have updated my blog. I have been traveling for the last 2 months and visited a number of stunning destinations such as Malaysia, South Africa and Thailand. The food in Thailand was absolutely delicious and when I got back to Singapore I had to try and make one of the dishes, which brings me to my next recipe.


1 sachet of Thai Red Curry paste
1 onion sliced in half and each half sliced into 4
50 g chopped spring onion
2 red chillies, sliced diagonally
1 handful of fresh sweet basil leaves
100 g mushrooms, quartered
300 g beef strips
15 ml oil
200 ml coconut milk
180 ml milk


Heat the oil in a wok. Once the oil has heated add the coconut milk and Thai Red Curry paste. Mix this together and cook this for 2 – 3 minutes or until the oil appears on top.
Reduce the heat to medium and add the meat. Cover and cook for 5 minutes.
After the 5 minutes, add the rest of the ingredients and stir together well.
Cover and leave to cook for 30 – 35 minutes while stirring occasionally. You can add a bit more milk if necessary.
Serve hot with rice.