Thai curry is one of this beautiful country’s most popular dishes, and there are two versions, green or red. Red thai curry gets its hue from the red chillies used to make it, and this tends to make the hotter and more spicy of the two.
This weeknight red curry soup (Planted and Picked) is an ideal Thai dish, to take you to the weekend. Although not from Thailand, red lentils are used in the soup to add protein and fibre, without affecting the texture. The full-fat coconut milk replaces the cream, for a rich authentic dish.
When using coconut milk, always look for monkey-friendly brands. Some brands send terrified tethered monkeys up high to retrieve the coconuts, and they don’t even get to enjoy any of it themselves. The pig-tailed macaques even may suffer punishment, if they do not retrieve enough. Due to a public outcry, many supermarkets have now stopped selling own-brand monkey-harvested coconut milk. But they may still sell other brands that do, so keep a real vigilant eye.
Thai Red Curry Pumpkin Soup (Crowded Kitchen) adds crispy tofu for protein. Made with coconut milk, garnish with lime. The pumpkin makes the dish sweeter than the average curry.