The West African Red Curry recipe

Recently I challenged myself to a taste test of recreating a West African Red Curry inspired by the classic Thai Red Curry.

Why would I even think of such a thing? Honestly I’ve always wondered why the Ghanaian Groundnut soup isn’t as popular as the Thai Red Curry as they both share a similar flavour profile.

The main difference between the creamy Ghanaian Groundnut soup and the Thai Red Curry in terms of flavour is the absence of Coconut milk, which gives the Thai Red Curry somewhat a sweeter taste.

On the day in question (where I experimented by substituting West African spices for the Thai spices), I omitted the Coconut Milk as I had none at home. Instead I added a tablespoon of the Caramelised flavour of the Ghanaian Honey which did lend its sweetness to the dish.

To make this recipe you’ll require the following INGREDIENTS;

1.2kg of whole Organic Chicken

2 tablespoonful of Ghanaian Groundnut Purée or smooth roasted Peanut Butter

1 tablespoonful of Sukoni / Nkitinkiti (Aniseed)

1 teaspoonful of grated DawaDawa (fermented Locust Beans)

6 Cubeb spice or 3 Calabash Nutmeg, 2 Grains of Selim pods and a teaspoon of Black Peppercorns

3 cloves of Garlic

3 large Banana Shallots or any Onion of your choosing

3 Bay leaves

1 tablespoonful of Shrimp or Crayfish powder

2 tablespoonful of Peanut Oil

30g of Ginger

1 teaspoonful of Cumin seeds

Juice of 1 Lemon

1 tablespoonful of Tomato Paste/Purée

2 Habanero Chillies and 5 Pettie Belle Chilies (KpakpoShito)

250ml of Coconut milk or 1 tablespoonful of the organic Ghanaian Honey

1 litre of Water / Chicken stock (increase the liquid by 250ml if you’re omitting Coconut milk)

4 fresh Basil

Salt to taste


Serve with boiled Rice, Yam, Plantain, Gari (grated fermented Cassava granules), Fonio, Couscous etc


Watch how to prepare this inventive West African recipe below;

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All photos, recipes and videos are by the owner of this blog.

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