John Torode’s Speedy Red Thai Curry | This Morning

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still offering creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be fresher and lower in preservatives.

chicken

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a plant-based option that absorbs flavors well.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers umami without fish allergens.

Start by preparing the ingredients for the red curry.

Chop the prawns into smaller pieces, as they will take about six minutes to cook.

In a pan, add coconut cream and toast it with curry paste (2 tablespoons).

Add a little sugar to the pan first, then add fish sauce and a tiny bit of soy sauce.

Bash the lemongrass to release its flavor and add it to the pan.

Add lime leaves to the mixture, noting that two lime leaves count as one.

Add butternut squash (or tofu) to the pan and cook it with the mixture.

Pour in 400 ml of coconut milk and stir everything together.

Let the mixture cook until the butternut squash is soft.

Add the prawns to the curry and cook for an additional six minutes.

Prepare a garnish with mung bean sprouts, Thai basil, and coriander.

Serve the curry with the fresh herbs on top, mixing them in just before eating to enhance the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens