Goan Red Curry


  • 1 large onion diced
  • 2 tablespoons cooking oil
  • 1 kg meat/poultry/seafood/vegetable
  • I jar Goan Red Curry
  • 1/2 cup coconut milk
  • 1/2 cup fresh chopped coriander
  • 1-2 green chilies de-seeded
  • Salt to taste


  1. Fry onions in oil until brown
  2. Add meat/poultry/seafood/vegetable until sealed
  3. Fold through 1 jar Goan Red Curry
  4. Add water to just cover – simmer until tender
  5. Add salt to taste and coconut milk and green chilli
  6. Simmer for 5 minutes
  7. Garnish with coriander and enjoy with boiled basmati rice

Serving Suggestion

Excellent for:

  1. Meat: Brisket, Chuck steak, Lamb forequarter chops/shoulder/boneless leg, Pork shoulder/belly/soft bone/trotters
  2. Poultry: Duck Marylands, Chicken thigh skinless/boneless or on the bone, Whole chicken cut into pieces, Chicken breast
  3. Seafood: Mackerel/Salmon cutlets, barramundi/snapper/whiting fillets, prawns, squid, crabs, mussels/pipis.
  4. Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato and sweet potato
  5. Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
  6. Lentils: yellow, red, green, split peas
  7. Tofu, Tempeh