Thai Red Curry
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Recipe adapted from Paleo Takeout by Russ Crandall
Curry Paste:
  • 4 large dried red chile peppers, seeds removed (I recommend guajillo)
  • 2 thai chilis or 1 jalepeno, seeds removed (add more for more heat)
  • 10 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon shrimp paste
  • 1 tablespoon white peppercorns
  • 3 shallots peeled
  • grated zest of ½ lime
  • 1 inch galangal or ginger, peeled (I recommend using galangal *see notes for where to buy*)
  • 1 stalk lemongrass, white part only, thinly sliced
  • small handful of fresh cilantro
General Curry Portion:
  • 2 tablespoons extra virgin coconut oil
  • 2 pounds steak, chicken breast, chicken thighs, or shrimp, cut into bite sized chunks
  • 1 can full fat coconut milk (14 oz)
  • 1 tablespoon plus ½ teaspoon fish sauce
  • 1 red bell pepper, thinly sliced
  • juice of ½ lime (1 tablespoon)
  • small handful of thai basil leaves
To Garnish:
  • sliced thai chiles (optional)
  • lime wedges
  • fresh cilantro
  1. Soak the dried chiles in hot water for 30 minutes.
  2. Place the soaked chiles, ¼ cup of the water in which you soaked them, and the rest of the curry paste ingredients in a blender. Blend until smooth, adding water if needed to help the blending process, then set aside. The curry paste can be made ahead and stored in the fridge for up to a month or frozen for up to 6 months.
  3. Warm the coconut oil in a large skillet over medium-high heat, then add the steak, chicken, or shrimp. Stir fry until browned and cooked through, in batches. 1 minute for shrimp, 3 minutes for steak, and 6 minutes for chicken. Remove from the skillet and set aside.
  4. Reduce the heat to medium and add ¼ cup of the curry paste to the skillet. Bring to a simmer and sauté until aromatic and darkened, stirring constantly, about 4 minutes.
  5. Add half of the coconut milk and stir to incorporate. Simmer until thick and darkened, about 8 minutes, then stir in the steak, chicken, or shrimp and any accumulated juices. Stir in the remaining coconut milk, and bell pepper, and cook until the pepper starts to soften, about 1 minute, then add the lime juice, fish sauce, and thai basil leaves. Taste and add salt if needed, then serve, garnished with your choice of garnishment ingredients.
I know a lot of people are probably going to want to use ginger instead of galangal but I urge you to check your nearest asian grocer first. They will likely have it and it is important for creating the proper flavor.
Recipe by Slim Palate at