Thai Red curry recipe
Thai red curry recipe with vegetables. A delicious and easy and quick recipe to make. Assorted vegetables of your choice can be taken. This recipe is with cottage cheese, capsicum, mushroom, baby corn and onion.
This is a quick and easy preparation. Fortunately, there are various ways you can prepare Thai red curry. I make it two ways.
How to Make Thai Red Curry:
- With Homemade coconut milk and homemade Thai red curry paste.
- With ready-made coconut milk(market bought) and ready-to-use Thai red curry paste.
How to Make Thai Red Curry with ready-made Paste:
- Heat oil in a pan and saute all the chopped vegetables like Babycorn, capsicum, onion, mushrooms, and tofu or cottage cheese.
- Heat oil in a deep pan. Put 2 tbsp red curry paste (ready-to-use), add 2-3 Kafir lime leaves. Mix well. Add some lemon zest for better flavor.
- Add 3-4 tbsp water to mix the paste well.
- Now add 400 ml of coconut milk and now add all the sauteed vegetables and Tofu.
- Bring to one boil. Also, add 1 tsp sugar to balance the chili.
- Garnish with coriander leaves and serve hot with boiled rice.
How to make Thai Red Curry with Homemade paste:
The process remains the same. Just follow the recipe as mentioned in the recipe box.
Substitutes:
- Galangal: Ginger
- Lemon Grass: Lemon zest.
- Birdseye chili: Dried red chilies.(soaked in hot water- deseeded)
Ingredients
For Paste:
- 1 tsp Oil
- 1 tbsp Galangal chopped
- 1 tsp chopped garlic
- 1 tsp brown sugar
- 3 Shallots
- 3-4 red chilies
- 1 tbsp Lemon Grass chopped
- 1 tbsp coriander powder/ Dhania Powder
- 1 tsp turmeric
- 1/4 cup stalks of coriander
- 2-3 tsp Soya Sauce
- 1 tsp white pepper powder
For Curry
- 2-3 tbsp Curry Paste
- 400 ml coconut milk
- 2-3 Kafir Lime leaves
- 1 lemon zest optional
- 200 gm Tofu / Cottage cheese cubed
- 1/2 cup Mushrooms sliced
- 1 capicum cubed
- 1 onion chubed
- 100 gms baby corn halved and sliced
Servings: ppl
Instructions
- Put all the ingredients under Paste in a grinder and grind to paste.
- Heat 2-3 tbsp oil in a pan. Saute all the vegetables and shallow fry the tofu/ paneer. You may coat the cottage cheese/ tofu with 1 tbsp maida and salt and pepper before frying. This step is optional. You may use it plain too. Keep the vegetables aside.
- Heat oil in the pan if needed and add 2-3 tbsp red curry paste.
- Add a little water to mix it well.
- Add the coconut milk. Bring to one boil. Add the sauteed vegetables.
- Serve hot with boiled rice or noodles.
Made this recipe over the weekend with salmon instead of the tofu and OH MY GODDDDD – so good!!! That curry paste is the best!! Thank you!!!
Such a great idea to make your own paste. It’s much more flavourful and oh, so satisfying!
Love the recipe and the veggies used to making this delicious Thai Curry. Best for a comfort meal any day.
Wow! This curry looks incredibly different from other curry that I’ve seen. It gives you the feel of craving and enticing. I loved curry no doubt about it plus it’s a Thai then that added some more points to it.
This curry paste is fantastic! It’s so hard to find a good Thai curry… especially since our time living in Thailand. This is a great one to make extra paste and keep it in the fridge!
First time I come across the idea of making your own curry paste! It really is more flavorful this way! Delicious recipe, I’m trying this one for today’s dinner!
I love how easy this red curry recipe is to make. It’s easily becoming of my favorite lunches.
Thai red curry is one of my y favorite. Love the flavors and the combo. So delicious. I will try your recipe soon
Such a delicious comforting meal! I didn’t have it so a long time, need to make it next week!
Love all the fresh veggies mixed into this red curry. Thanks for allowing us to mix in our own.
This is a great looking veggie curry…love the vibrant colours and all of those big flavours. A win at our house!