Red Thai Leftovers
thai red curry

Red Thai Leftovers

Total time: 45 minutes
Servings: 4
thai red curry

Red Thai leftovers is a different way to use up the leftover meat from Sunday dinner. Works best with chicken or pork.

For best results use a good quality red Thai or Massaman paste.

massaman curry paste
Massaman Curry Paste

If you like this Thai curry try the Lamb Tagine.

Dedication: For Darren x

thai red curry

Red Thai Leftovers

Use up the leftovers from Sunday dinner with an oriental twist.
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Course: Main Course
Cuisine: 🇹🇭 Thai
Keyword: Monday
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 513kcal
Author: Richard


For the Curry:

  • 400 g Cooked pork or chicken
  • 1 onion medium, diced
  • 3 cloves Garlic diced
  • 1 Red chilli
  • 25 g Root ginger cut into thin strips
  • 1 can Water chestnuts
  • 1 can Bamboo shoots
  • 1 tsp Fish sauce
  • ½ Red pointed pepper
  • 2 tbsp Massaman paste
  • 1 can Coconut milk
  • 1 Lime

For the Side:

To serve:

  • Rice
  • fresh basil leaves


For the Red Curry:

  • Gently fry the onion in the oil in a heavy bottom pan over a low to medium heat for 5 minutes until translucent and browning at the edges. Add the garlic, red peppers, ginger and chilli and fry for a further 2 minutes.
  • Add the massaman paste, stir well and cook for 1 minute.
  • Add the fish sauce, stir to combine and cook for 1 minute.
  • Add the strips of meat, stir well to coat the meat and fry gently until the meat softens and absorbs some colour.
  • Add the water chesnuts and bamboo shoots and cook for a further 2 minutes until heated through.
  • Add the coconut milk, mix well, cover and simmer gently for 15 minutes.
  • Remove the lid and raise the heat to reduce the liquid until a creamy consistency.
  • Squeeze over the juice of a lime and serve.

For the Side:

  • While the curry is simmering, top and tail the spring onions, then slice diagonally into 5cm lengths.
  • In a heavy bottom frying pan, heat the rapeseed oil over a medium heat. Add the spring onions and fry for 2 minutes turning frequently. Sprinkle over a pinch of salt and a drizzle of the toasted sesame oil and turn over a couple of times. Cook for a further 2 minutes.
  • Put a spoonful of the onions on top of the curry to serve with some basil leaves.


For a milder curry, deseed the chilli before slicing.
For a lighter curry use light coconut milk.


Calories: 513kcal | Carbohydrates: 21g | Protein: 30g | Fat: 36g | Saturated Fat: 23g | Fiber: 4g | Sugar: 6g

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