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Ramadan Recipe | Thai Red, Green and Yellow Curry

cooking Ramadan Recipe Thai Green Curry Thai Red Curry Thai Yellow Curry


Before we start just quickly want to mention a few point this is a super simple dish and it’s very versatile you can use any protein and vegetable of your choice with any of the curry paste you don’t have to stick with the what I have picked prawns go well with green curry chicken goes well with yellow curry etc so it’s up to you how you wish to cook any of the dishes, the only thing you need to keep in mind is red meats takes longer to cook then seafood and some vegetables also take longer to cook in the video you will see 3 different methods depending on the protein 

Next point it try and stick to vegetable that are the same colour so if your cooking Thai red curry then stick to vegetable of similar colour like, butternut squash, pumpkins, sweet potatoes etc and if you cook green curry try and use green veg like sugar snaps, runner beans, peas etc and with yellow curry use potatoes, yellow peppers etc etc

You can use any type of vegetable and if you use 2/3 types of veg per dish just make sure it comes up to 400g 


  • 400g Protein 
  • 400g Vegetable 
  • 3 table spoon oil 
  • 50g Thai curry paste (I used the mae ploy brand)
  • 1 can coconut milk 
  • 1/2 can water 
  • 3-4 kaffir lime leaves
  • 1 table spoon fish sauce 
  • 1 table spoon palm sugar 
  • Salt if needed 

Traditionally Thai curries are garnished with Thai basil but this is really hard to find in the uk so I used coriander to give it a punch 
Use red jalepeno to brighten up the dish 
For the red curry I used ginger which I cut into match sticks 
And for the yellow curry I added some fried onions 


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