About MATR
MATR Patty is made from organic vegetables, legumes and grains that develop their distinctive flavour and texture through fermentation. The fermentation helps bind the ingredients together and gives MATR its deep umami flavour, which works especially well in dishes with plenty of spices.
Our MATR Patty can be cut into whatever size you prefer, making it a great fit for red curry. Fry the pieces first, then let them simmer in the sauce and take on all the flavours of the curry.
Start with the MATR Patty:
- Prepare the MATR. Break the MATR Patty into smaller, bite-sized pieces. They do not need to be exactly the same size. A little variation gives the finished dish a more interesting texture.
- Fry the MATR pieces. Heat a wok or large sauté pan with a little oil over medium heat. Add the MATR and fry until the pieces are golden on the outside.
- Remove the MATR from the pan. Once the pieces have developed some colour, transfer them to a plate while you prepare the vegetables and the red curry sauce.
Prepare the vegetables and curry sauce:
- Prepare the vegetables. Cut the red onion, broccoli, pepper or any other vegetables you are using into bite-sized pieces. Try to keep them roughly the same size so they cook evenly.
- Fry the vegetables. Add a little more oil to the pan, then add the vegetables. Cook over medium heat until tender but still with a little bite.
- Add a little water if needed. If the vegetables need a bit more help softening, add a couple of tablespoons of water. This creates a little steam without making the vegetables too soft.
- Fry the curry paste. Push the vegetables slightly towards the sides of the pan to create some space in the middle. Add the red curry paste directly to the hot pan and fry briefly before mixing it through the vegetables.
- Add the coconut milk. Pour in the coconut milk and stir well so the curry paste is evenly distributed throughout the sauce.
- Put MATR back in the pan. Add the fried MATR pieces and gently stir them through the sauce. Let everything simmer together so the MATR and vegetables absorb the flavours of the red curry.
- Season the red curry. Add soy sauce, salt, a little sugar and fresh lime juice to taste. Keep tasting as you go. If the dish needs more heat or spice, add a little extra red curry paste.
Serve the dish:
Divide the cooked rice between bowls and spoon the hot red curry over the top. Finish with fresh coriander, thinly sliced red chilli and extra lime. Serve immediately while the sauce is hot and the vegetables still have some bite.
Tips for an even better red curry
Choose coconut milk with a high coconut content. A richer coconut milk gives the sauce a creamier texture and a rounder flavour. Lighter varieties can make the curry thinner and less intense, so look for one with coconut high on the ingredient list.
Use Thai basil if you can find it. Thai basil has a more aromatic, slightly anise-like flavour than regular basil and works especially well with coconut milk, chilli and lime. Add it towards the end to preserve its fresh aroma.
Cook the vegetables according to how long they need. Firmer vegetables such as carrot, broccoli and cauliflower should go into the pan before more delicate vegetables like peppers, courgette and sugar snap peas. This helps everything finish cooking at the same time.
Adjust the consistency as you go. If the sauce becomes too thick, add a little water. If it is too thin, let the curry simmer uncovered for a few minutes so the liquid reduces and the flavour becomes more concentrated.
What to serve with red curry
Red curry is already packed with flavour, which means simple, fresh sides work especially well alongside it.
Classic options:
- Jasmine rice with fresh coriander.
- Rice with lime and fresh chilli.
- Cucumber salad with lime and a little rice vinegar.
- Fresh herbs such as coriander and Thai basil.
- Extra lime at the table so everyone can adjust the acidity to taste.
Modern options:
- Brown rice with sesame seeds and fresh herbs.
- Crunchy cabbage salad with lime and coriander.
- Fried broccoli or green beans with sesame.
- Rice noodles instead of regular rice.
- A fresh salad with cucumber, edamame, chilli and lime.
Why make red curry with MATR?
Red curry is a great place to start if you want to see how MATR works in a spicy, flavour-packed dish. The deep umami created through fermentation pairs naturally with coconut milk, chilli, lime and vegetables.
At the same time, the dish is an easy way to bring more organic vegetables and legumes into your everyday meals. You can also keep it varied by using seasonal organic vegetables or simply whatever you already have in the fridge.
MATR uses fermentation to transform familiar ingredients rather than building texture around protein isolates. This means MATR is not an ultra-processed food and does not rely on a long ingredient list filled with additives.
Ready to make red curry with MATR?
Craving red curry with MATR? Start by finding MATR at a supermarket near you, then choose the vegetables you like best. Broccoli, red onion and pepper work particularly well, but this dish is also a great way to use up whatever vegetables you already have in the fridge.
See where you can find MATR, learn more about our products, or find more inspiration for easy, healthy dinners in our recipe collection.
Frequently asked questions
What is red curry?
Red curry is a spicy curry dish in which red curry paste is typically combined with coconut milk and vegetables or other ingredients. The result is a creamy sauce with a balance of heat, sweetness, acidity and spice.
Which vegetables work well in red curry?
Broccoli, red pepper and red onion work especially well, as in this recipe. You can also use carrots, courgette, green beans, cauliflower or other vegetables you have on hand.
How spicy is red curry?
It mainly depends on the red curry paste you use. Start with a smaller amount if you are not used to spicy food. You can always add more red curry paste or fresh chilli later.
What is the difference between yellow and red curry?
Red curry is typically hotter and more intense because it is made with red chillies. Yellow curry is often milder, with more emphasis on turmeric and warm spices.
Which spices are used in red curry?
Red curry typically contains red chilli, garlic, lemongrass, galangal, coriander and cumin, often with kaffir lime leaves or lime zest. The exact ingredients vary depending on the red curry paste you use.
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