Quick & Easy Thai Red Curry

By Wednesday, March 4, 2015

Dinner for ONE!

Easy Thai Red Curry | thedomesticblonde.com

My husband travels a lot. Yes yes – you know this already. But it means that being alone and cooking for one has become my specialty!

Honestly, when My Other Half is away, I stay very busy. I have all my extra-curriculars, I see friends… typically I am out every work night. Sometimes I don’t even get a chance to miss him, which is great. He’ll come home on a Friday and the kitchen will look exactly the same – same dishes in the sink, same leftovers in the fridge, his coffee mug exactly where he left it. He’ll be like “what did you eat all week?!” and I’ll be like “I was busy!”, meaning I was out and about and only home to sleep. This is a regular occurance.

Easy Thai Red Curry | thedomesticblonde.com

But some nights I love having absolutely nothing to do. I’ll realize this around lunchtime at work and think “Oh my goodness! A whole night to myself home alone!” and get super excited and make a huge to-do list. The to-do items often include, but are not limited to: laundry, re-organizing the pantry, a bubble bath, reading, blogging (obviously), cooking, baking, binge-watching crappy shows like The Bachelor, gardening (in the spring, also obviously), or painting my nails with a glass of wine or two.

On those nights when I’m actually home and alone, I clearly need to make supper. More often than not I resort to perogies, and more recently any of my spaghetti squash recipes, but sometimes I want something different. Like curry!

News flash: Thai food is my favourite. I’m mildly obsessed. Death row meal would undoubtedly be a Thai feast. It’d be a preview of heaven.

Easy Thai Red Curry | thedomesticblonde.com

Sooo this is a super duper quick curry recipe that I throw together when I just want something fast and tasty. It can easily be adapted to any other curry – yellow, green, even massaman or panang. I normally just use whatever curry paste I have in the fridge or freezer.

So quick! And so delish. Put the rice on first and the whole dish should take under 20 minutes.

Quick & Easy Thai Red Curry

Yield: 2 servings


  • 1 tbsp oil
  • 2-3 tbsps red curry paste (to taste)
  • 1 can coconut milk
  • 1 small onion, diced
  • 1 green pepper, sliced
  • ½ cup canned bamboo shoots, drained
  • 1 lb raw shrimp, peeled
  • 1 tsp lime juice
  • 1 tsp fish sauce
  • Cilantro, for garnish


  1. Heat oil in a large frying pan. Add the onion and fry until beginning to soften. Add the curry pasta and whisk until broken down. Add the shrimp and fry until just barely pink. Add the coconut milk and simmer. When it comes to a boil, add green pepper and bamboo shoots. Reduce heat and stir a bit until slightly thickened. Before serving, stir in lime juice and fish sauce. Garnish with cilantro and serve with white rice.

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