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.
There you have it – ten mins and you have a delicious meal ready. 🙂 I am sharing this hearty meal with Angie @ Fiesta Friday co-hosts Sonal @ simplyvegetarian777 and Petra @ Food Eat Love.
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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Love & Hugs,
57 thoughts on “Veg Thai Red Curry”
I love chitra’s thai red curry so I’ll def be trying this. Sounds delicious, thank you.
Thank you so much 🙂 I promise you this is so delicious! let me know when you try it
Your pictures are simply stunning, and the recipe sounds delicious. I love how you can make the curry paste in advance too. Happy FF, and have a magnificent weekend!
Thank you so much Kaila! yes I love it that the prep can be done in advance. so good for busy work nights.. isnt it ? 🙂 Pics I am working on.. i hope I get to something much better.. so many lovely bloggers with brilliant pics. Have a superb weekend 🙂
This looks so delicious and fresh looking. 🙂
Thank you so much Lynne !
Pleasure, you are so welcome 🙂
I’m always looking for curry recipes to try! Thank you for sharing this via Fiesta Friday 🙂
That’s great 🙂 I’m sure you will love this ! Happy FF 🙂
Thai cuisine is my family’s favorite cuisine too and we always order a this red curry!! The red Thai paste recipe shared is invaluable! Thanks for sharing the meal at FF! See you around and have fun :).
Thank you so much Sonal 🙂 yes this one is definitely a keeper. Glad you like it ! Have a superb weekend
You too my dear 😀
I’m also hooked on Indian food but this looks great, maybe a new direction to try?
Good idea Elaine. You will love it.. A lot of South Indian curries are also coconut based and probably one of the reasons why Thai food clicks with us! ☺️ enjoy
That’s true! In which case I know I’ll love it 🙂
Yummy. My favorite
Thank you Ritu 😘
Love thai red curry too!! Your’s looks awesome, Trupti 🙂
Thank you dear 🙂 come to think of it – so similar our choices are 😘
true hun 🙂
😘have a nice weekend
You too dear :)<3
I am a new lover of Thai food and this looks incredibly delicious! 🙂
Thank you dear 🙂
If I had to choose, I’d say Thai was also a favorite, second of course to Indian cuisine :). Love the flavors in the ingredients. Beautiful shots too!
Great minds think alike 🙂 thanks so much Loretta
Your recipe sounds delicious. I have made green Thai curry many times but for some reason, never thought of making a red Thai curry! I have saved your recipe and will give this a go!
Happy Fiesta Friday! 🙂
Superb Petra ! Thanks so much 🙂 sure you will love this too!
Delicious! I feel like I can smell the amazing flavors right through the screen! I love Thai food too and would love to try making this myself 😀
That’s wonderful to hear Justine! ☺️
Its looking too tempting. I have to try this given that you have shared the paste recipe too it makes more easy to try.
How good is this.. So tempting!!
Thank you so much 🙂
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
thank you Joe! hope you had a nice weekend.
Yes and I hope you did also T 😉
Very much 🙂
This looks amazing! I will give it a try yumm
Thank you so much Lynn!
I am going to try new recipes this week and I honestly have not eaten much Thai food so would love to try this one! I live in a small town so I hope I can find the ingredients easily!
🙂 thats great Lynn.. Sure you will love it! let me know how you like it.
Ok I will search for a few of the things I saw and give it a try!
good luck hunting it! which of these do you think is a challenge to find ?
lemon grass, curry leaves, thai paste
kafir lime leaves you mean ? substitute that with a tsp of lemon juice. Lemon grass – you could find at any asian mart.
I love Thai red curry!:) can’t wait to try it
I love Thai cuisine too 😊😊
muahh 🙂 my girl.. !
Looks delicious! I love Thai curry but never thought of making my own…
Thank you so much Cynthia 😀 now you can !
I agree, Thai is my favorite after Italian. This looks amazing and your pictures are stunning. Thanks for bringing it to FF.
Oh thanks a bunch Liz dear 🙂 means a lot to me !
Oh yummy my son-in-law loves thai food because of the subtle sweet and savory flavors. Maybe I should send this recipe to my daughter:) thank you for sharing honey
You are most welcome 🙂 and thanks for sharing it! I’m sure they will enjoy it