Thread: Red thai curry

Hi does anybody have any ideas how I can make a red Thai curry please? I have the paste and know this is syns. I used to use coconut milk but don't want to waste loads of syns on that.

Originally Posted by beckyb89

Hi does anybody have any ideas how I can make a red Thai curry please? I have the paste and know this is syns. I used to use coconut milk but don't want to waste loads of syns on that.

The paste is quite low - I have red Thai paste and that's only about 1syn per tbsp.

Light coconut milk (blue dragon light coconut milk) has lots less syns than the full fat version.

I made a creamy sauce using Philly and milk. Combine the two and add curry paste.

I made a red thai prawn curry the other night and it was scofftastic.

fry off onion , garlic and a teaspoon of grated root ginger in frylite, add 400g of prawns or chicken, brown it off, then add 2 teaspoons of thai curry paste, a 400g tin of chopped tomatoes and bring to the boil. Simmer away for about 20 minutes and then add 50mls of the light coconut milk and stir through and then add soem coriander. It's lovely! About 4 syns for the whole lot x

Hello all. I don't know if this would work bit you could add the new muller Greek coconut yogurt in. That's only 1/2 Syn per pot!

What about using he A of milk and some coconut flavouring

I make it with the coconut greek muller light, frylight red onions and chicken, stir in paste, red peppers, mushrooms, sugarsnap peas and baby corn, add some chicken stock and simmer until cooked, take off the boil and just before serving stir in the yoghurt, use two if you are doing a big portion.

Let the yoghurt get to room temp and add it at the very last minute, when the curry has been off the heat for a bit. I serve it with rice.

Have also used Quark and philly with a teaspoon of sweetener to take off the sharp edge.

Originally Posted by rootsfran

I make it with the coconut greek muller light, frylight red onions and chicken, stir in paste, red peppers, mushrooms, sugarsnap peas and baby corn, add some chicken stock and simmer until cooked, take off the boil and just before serving stir in the yoghurt, use two if you are doing a big portion.

Let the yoghurt get to room temp and add it at the very last minute, when the curry has been off the heat for a bit. I serve it with rice.

Have also used Quark and philly with a teaspoon of sweetener to take off the sharp edge.<img src="http://www.minimins.com/attachment.php?attachmentid=74494"/>

Ooh that sounds great! Trying that this week with chicken

Originally Posted by stivesliz

I made a red thai prawn curry the other night and it was scofftastic.

fry off onion , garlic and a teaspoon of grated root ginger in frylite, add 400g of prawns or chicken, brown it off, then add 2 teaspoons of thai curry paste, a 400g tin of chopped tomatoes and bring to the boil. Simmer away for about 20 minutes and then add 50mls of the light coconut milk and stir through and then add soem coriander. It's lovely! About 4 syns for the whole lot x

I need to try this!! Love thai curry xx

Made this last night using tesco red Thai curry paste 1 Syn per level table spoon and then mixed in the Greek muller coconut yogurt (1/2 syn) it tasted really yummy!

When I make thai currys (we have them quite a lot as we're kinda obsessed after going to Thailand last summer) I just use half whatever coconut milk it says and use blue dragon light and replace the coconut milk with chicken stock. We get our pastes from the Asian supermarket and they are so so much better you only need a little as they're really spicy and loads more flavour than the usual supermarket ones

I use fat free Greek yoghurt and coconut essence.

coconut essence and fromage frais