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  • Foto van schrijverCélien Mommaerts


This is my go-to Thai recipe that I really want to share with you guys. It’s so cold outside but knowing that this delicious red curry is waiting for me at home makes my day a little bit better. I always make a lot of curry to keep in my freezer, so that I always have something at home when I don’t feel like cooking or don’t have time for it. Recipe is up on the blog. Love, Cece.

Serves up to 4 people.


- Vegetable oil

- Fish sauce

- Red curry paste

- 2 limes

- 2 fresh red chili peppers (if you don’t like it spicy, you don’t have to use them)

- 1,5L of coconut milk

- 1 tablespoon of white sugar

- 500gr of shrimps

- 30gr of fresh cilantro

- 200gr of green beans

- 200gr of oyster mushrooms

- 125gr of baby corn

- 3 shallots

- Piece of ginger

- 2 cloves of garlic

- 3 branches of lemongrass

- 3 kaffir lime leaves


1. Cut the shallots, garlic and ginger very thin.

2. For the lemon grass, I take the back of my knife to beat on the beginning of the lemon grass. This to get all the flavor out of the lemongrass. I cut of the end piece of the lemon grass.

3. Take a big cooking pot and place it on a low fire.

4. Add a little bit of vegetable oil.

5. Add the shallots, garlic and chili peppers.

6. Add 2 tablespoons of curry paste, some fish oil (to your own liking), the juice from the 2 lemons and a tablespoon of sugar.

7. Mix everything together and add the ginger and the lemon grass.

8. Once everything is cooked, you add the coconut milk.

9. Add the kaffir lime leaves and stir.

10. Let this simmer on a low fire for about 30 to 40 minutes.

11. In the meanwhile, peel the shrimps. I cut them a little bit in the middle

(see picture), not the whole way through.

12. Take a cooking pot, add water to it and place it on a high fire.

13. Once the water is boiling, you add the green beans and the baby corn

and let it cook for about 3 minutes.

14. Once the curry is ready, you taste and see if you need some more fish

sauce or red curry paste, this to your own liking.

15. Add the shrimps, oyster mushrooms, green beans and baby corn to the

red curry.

16. Let this cook for another 3 minutes.

17. Serve with fresh cilantro and a portion of rice.

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