15 Minute Red Thai Curry with Gary Barlow

15 Minute Red Thai Curry with Gary Barlow

We made this one with Gary Barlow and honestly it's become one of our absolute go-tos when we need something fast, warming and properly delicious. A rich, fragrant red Thai curry ready in just 15 minutes. Creamy coconut milk, punchy curry paste, and that beautiful hit of ginger and garlic all come together in one wok. It's the kind of meal that feels way more impressive than the effort it takes, which we are very much here for. Make this tonight, seriously.

Cook: 15 min
Serves 2

Before You Start

  • Wok
  • Microplane or fine grater for ginger
  • Microwaveable rice pouch

Ingredients

  • 2 tbsp coconut oil
  • 10 cherry tomatoes halved
  • 2 tbsp red Thai curry paste
  • 2 garlic cloves finely sliced
  • 2 inches of fresh ginger grated
  • 2 eschallion shallots
  • 1 small bunch of coriander stalks
  • 1 red bell pepper chopped
  • handful of sugar snap peas
  • handful of tenderstem broccoli
  • handful of coriander leaves
  • 1 lime - juiced
  • 1 tbsp mixed seeds
  • 1 pouch of microwavable rice

Method

1

For the curry

  • Put your wok on the stove, turn the heat up to medium, add the coconut oil and let it melt down
  • Add the shallots to the pan and cook them until they’re beginning to turn translucent
  • Add the garlic, ginger and coriander stalks to the pan and cook them until the ginger starts to bubble
  • Add the curry paste to the pan and stir it round so it coats the bottom
  • Pour the red pepper into the pan and stir it around until it well covered in the curry paste
  • Pour the coconut milk into the pan and stir it in so it takes on the colour of the paste
2

Cooking the veg

  • Pour the cherry tomatoes into the pan, turn the heat down and let it simmer for 3-4 minutes so the sauce has a chance to thicken
  • Add the broccoli and the sugar snap peas to the pan, stir them in and let everything simmer for 2 minutes
  • Stir in the coriander leaves
3

Time to serve

  • Serve with rice or quinoa, the lime juice and the mixed seeds then box up half for lunch the next day!

Tips & Variations

  • Make it your own: We love this with tofu or chickpeas if you want to bulk it out. Just add them in with the red pepper and let them soak up all that gorgeous sauce.
  • Coriander stalks matter: Don't throw them away. The stalks have loads more flavour than the leaves and they're going into the pan early, so use them. Save the leaves for topping at the end.
  • Heat level: Red Thai curry paste varies a lot by brand. Taste as you go and if you want more heat, a little extra paste goes a long way. If it's too spicy, a squeeze of lime or a bit more coconut milk will calm it right down.

Why This Works

The trick is getting your curry paste coated right across the bottom of the wok before anything else goes in; that's where all the depth of flavour comes from. Cooking off the shallots, garlic, ginger and coriander stalks first builds a proper base so the coconut milk has something really tasty to work with. It's a simple move, but it makes the whole thing taste like it's been simmering for hours.