Healthy version of Thai green/red curry??

[HundredMilesAnHour]

Can any of you lovely people please recommend an easy recipe to make a healthy-ish version of Thai green or red curry?

I've never cooked any version of Thai curry before but some lovely people (that I don't know very well) have just given me 2 big jars of Thai green and red curry paste that they have brought from Thailand. The 'givers' are both are both real foodies (he's an acclaimed pastry chef at Michelin star level, and his wife is Thai) so I'm sure the paste is pretty damn amazing and I don't want to ruin it by doing the wrong thing.

I'm also a bit of a foodie (except I tend to buy good food that other people have prepared rather than cook it myself!) but pretty health conscious (gym-obsessive) so will be looking to cut down the calorie/fat content by using reduced fat coconut milk and lots of veggies.

I've looked online at recipes (was looking at Jamie Oliver) but thought I might get the best advice from the collective wisdom of the MN hive mind.

Thanks so much in advance!

I always use this one from Nigel Slater (he uses full fat coconut milk)

No idea how it compares to others as this was the first one I did and it has stuck with me!
www.bbc.com/food/recipes/nigelslatersthaigree_80244

i like this one here. as you already have the curry paste you could sub that in x

Mm I love red Thai 🤤
I’m not that experiential with it though, usually do a mix of prawns and chicken, any veg laying about that goes with it. Jasmine rice goes very well with it as it’s a stickier substance so really soaks the sauce up.

I also make this quite often, if you stick to good portion sizes it’s healthy. www.taste.com.au/recipes/green-curry-fish-parcels-coconut-rice/5542b895-4ec3-44ab-81dd-4306a410048c

These are sound great, thank you so much! That's me off to the supermarket tomorrow and then time to get cooking. I really hope I don't ruin it.

Pumpkin or squash with red pepper is very n8ce in a red curry sauce.

I do a vege and tofu version:

buy the firm, smoked tofu
Make a dip from soy, olive oil, sweet chilli sauce and sriracha
Dip tofu slices in the dip and then bake on a baking tray, turning once, for about 20 minutes or so

Fry vege - I usually start with onion then add carrots (cut on a wide diagonal), and red pepper in long steps. Cook them for a bit then add halved baby corn and green beans and/or asparagus - halved for the beans and thirds for the asparagus. Add the paste and the coconut milk and cook until vege is tender.

Serve with rice and top with the tofu slices - ir cut the tofu slices into strips with a pair of scissors and stir into the curry with the vege. Shedloads of coriander and a squeeze of lime to finish.

this is exclent.
properfoodie.com/thai-green-curry/
its such a fresh food and lovely curry id use full fat versions to get the authentic feel and taste.it just wont be the same if its watered down of half priducts.it needs those thickness fo the sauce etc.

@kateandme That recipe looks perfect!! Lots of veggies, lots of photos and really easy to follow. Thank you so much!! Planning to try it out for dinner tomorrow evening. Yum!

Lol 😂 op. Do you live in the real world with the rest of us by chance?

Wonders why I bothered typing so much...

Aww your welcome.let me know if it went ok.xx

Wonders why I bothered typing so much...

It was useful to me - thank you 👍

Just a warning, the proper Thai pastes are fiery. The translation we had on ours said to use 3 tablespoons of paste. It was inedible and both of us can handle a really hot curry.

Thanks, Lazy.

Nigella has a lovely recipe for prawn thai curry (using jar paste) with diced sweet potato & butternut squash.