Thai Red Curry Recipe
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Thai Red Curry is a rich, creamy and aromatic dish that has the perfect balance of taste and flavours. This Thai Red Curry Recipe is simple to make either with store bought paste or with homemade red curry paste. Usually served with plain rice this is un beatable combo.
Ingredients
To make Thai red curry paste
To make Thai Red Curry
Instructions
Preparing Thai red curry paste
Take 4 spicy red chillies, 4 kashmiri red chillies. Break and remove the seeds. This step is to reduce spice level. You can skip this step completely if you like your paste to be more spicy.
Soak it in warm water for 15 minutes.
To a mixer jar add soaked red chillies with little water along with 2 tablespoon lemon grass, 1 tablespoon galangal, ¼ teaspoon lime zest, ¼ heaped cup shallots, 2 tablespoon garlic, 1 teaspoon rock salt, 4 two inches coriander stem, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ¼ teaspoon white pepper corns and 1 teaspoon soy sauce. Avoid adding too much water. Grind it to a slightly coarse paste. Paste should be thick not runny so add soaked water only if needed. Store in a clean jar.
Thai red curry paste is ready!
Preparing Thai red curry
To a pot add 1 tablespoon toasted sesame oil add prepared red curry paste.
Saute for few minutes until raw smell leaves.
Add ½ cup coconut milk.
Mix well and cook for few minutes.
Now add vegetables along with salt to taste ½ cup baby corn, ½ cup mushroom, ¼ cup turkey berry, ½ cup carrot, ¼ cup beans
Mix it well and saute for 2 minutes.
Add around 1 ½ cups water and let it boil.
Once it starts to boil cook covered until veggies are done.
Check if the veggies are cooked. It should be cooked but have a bite to it not too soft or mushy.
Add ½ cup zucchini, ¼ cup red bell pepper, ¼ cup green bell pepper, ½ teaspoon palm sugar and 2-3 kaffir lime leaves. Add few basil leaves if you prefer at this stage.
Give a quick mix and cook for 2-3 minutes.
Add 1 cup thick coconut milk.
Give a quick mix and let for a gentle simmer and switch off.
Delicious thai red curry is ready!
Notes
- Variations - You can replace coriander seeds with 1 teaspoon coriander powder and cumin seeds with 1 teaspoon cumin powder. Replace palm sugar with cane or brown sugar. You can replace coconut milk with coconut cream but adjust water accordingly. Red curry paste - If using store bought paste add ½ cup.Frying the paste - Fry the paste until raw smell leaves then saute with coconut milk for the best flavour. Coconut milk - Use thick coconut milk the first extract milk is perfect for this curry. Protein add on - Chicken, shrimp, beef, pork, tofu, chickpeas, or mixed vegetables all work well in this curry. Do not over cook vegetables - Thai red curry should have vegetables that are tender but still slightly has a bite. Add tough vegetables first then other vegetables at the final stage.
