Veg Thai Red Curry
If I had to choose a favourite cuisine besides Indian – that would definitely be Thai food. I love the balance and interplay of all taste senses in each dish. The juxtaposition of sweet, sour, hot and salty flavours is what makes Thai cuisine so distinct and exotic.
What I love the most is, it is so easy to dish it up – It is my GO TO recipe when I want Curry in a Hurry and an absolute favourite at home. This Thai red curry recipe is so easy to make at home. Also it is much tastier and healthier. I have kept this recipe vegetarian. The best part about Thai cuisine is the flexibility it offers in its preparations, you can which can easily be transformed vegetarian red thai curry into a meat version without compromising much on the authentic taste. Either ways, this is a delight to eat. Feel free to add vegetables of your choice and add boneless chicken pieces if you like your meat. Just ensure that you choose veggies that stay crunchy post coking and do not disintegrate in the curry. Stores have a various versions of Thai pastes you can use – some quite nice as well. However, if, as a vegetarian, the contents bother you, make your own red curry paste ahead of time and you can still have your curry in a hurry.
This hearty curry helps you put a meal on the table quickly and efficiently, with the pleasure of knowing you whipped it up like a pro. 🙂
For Thai Red Curry Paste
8 dried red chillies, broken
4 cloves of garlic, peeled
1 medium sized onion, chopped
1 inch piece of ginger or galangal, peeled
1 tbsp coriander seeds
2 tbsp cumin seeds
1/2 tsp pepper corns
1 cup chopped coriander
2 stalks of lemon grass
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 tsp salt
- In a spice grinder, grind all the ingredients using very little water.
- Store in an airtight container in the refrigerator.
- Freeze in smaller single use packs for upto 3 months.
For Veg Thai Red Curry
1 small white onion, diced
Pinch of salt, more to taste
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow or green bell pepper, sliced into thin 2-inch long strips
1 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
100g sliced mushrooms
2 tablespoons Thai red curry paste
400ml or 1 can coconut milk
1/2 cup chicken stock
1½ tsp brown sugar
1 tblsp oil
2 kafir lime leaves
2 teaspoons soy sauce
1½ teaspoons rice vinegar
Salt to taste
Fresh basil leaves for garnish
- Heat a large skillet and add a tablespoon of oil.
- Add the onion for about a minute on high heat, stirring continuously.
- Add the bell peppers and carrots and cook for 3 to 5 minutes, stirring occasionally. Do not overcook the vegetables since you want it to retain the crunch.
- Add the red curry paste and cook, stirring often, for 2 minutes.
- Now add sliced mushrooms and give it a quick fry.
- Pour in the coconut milk along with vegetable stock, kafir lime leaves and brown sugar. Bring the mixture to a simmer over medium heat about 5 to 8 minutes.
- Now season with rice vinegar and soy sauce. Add salt to taste.
- Garnish with chopped basil and serve hot with steamed rice.
Do give this a try and let me know how it turns out. If you send me a pic of your creation; I shall include it in the Reader’s testimonial Album on my facebook page. So get to baking right away!
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