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:

1. With Homemade coconut milk and homemade Thai red curry paste.
2. 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:

1. Heat oil in a pan and saute all the chopped vegetables like Babycorn, capsicum, onion, mushrooms, and tofu or cottage cheese.
2. 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.
3. Add 3-4 tbsp water to mix the paste well.
4. Now add 400 ml of coconut milk and now add all the sauteed vegetables and Tofu.
5. Bring to one boil. Also, add 1 tsp sugar to balance the chili.
6. 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:

1. Galangal: Ginger
2. Lemon Grass: Lemon zest.
3. Birdseye chili: Dried red chilies.(soaked in hot water- deseeded)

Thai Red curry paste

Course main course, Main Dish

Cuisine asian, thai

Keyword Thai Curry

Servings 4 ppl

Prep Time 15 minutes

Cook Time 10 minutes

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

Instructions

1. Put all the ingredients under Paste in a grinder and grind to paste.
2. 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.
3. Heat oil in the pan if needed and add 2-3 tbsp red curry paste.
4. Add a little water to mix it well.
5. Add the coconut milk. Bring to one boil. Add the sauteed vegetables.
6. Serve hot with boiled rice or noodles.