Thai Red Curry (Veg)

Thai Red Curry is one of the most popular Thai dish. The dish mostly consists of meats like chicken, pork  etc cooked in coconut milk with some ingredients such as lemongrass, kaffir lime leaves, galangal (thai ginger), bird eye chili, Thai basil. These ingredients if substituted will lead to a significant change in flavor and taste.

Thai curry are of two types- red and green. The only difference between the two is red consists of red chilies while green of green chilies. I have made this Thai Red Curry with assorted vegetables like broccoli, yellow zucchini, red and yellow bell peppers, mushrooms. You can even add Tofu and vegetables of your choice. It does not contain fish sauce. Also, I have added home made coconut milk. Coconut milk is also available in the market in packaged form. Thai curry goes well with jasmine rice or steamed basmati rice.

Print Recipe

Thai Red Curry (Veg)

Course

Main Dish

Cuisine

thai, World

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

45 minutes

Servings

3-4 people

Ingredients

For Thai curry

• 1 cup coconut milk (thick)
• 2 cup assorted vegetables (diced/sliced)
• 1-2 cup water (as required)
• 1 tbsp basil leaves (torn)
• 1/2 tsp sugar
• 1 tbsp sesame oil
• Salt as required

For Thai red curry paste

• 2 shallots
• 3-4 cloves garlic
• 2 stalks lemongrass
• 2-3 leaves kaffir lime
• 1 inch galangal
• 2-3 bird eye chilli
• 2-3 dry red chillies
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp Black Peppercorns
• 1 tbsp coconut milk
• 1 tsp soy sauce

Course Main Dish Cuisine thai, World Prep Time 15 minutes Cook Time 30 minutes Passive Time 45 minutes Servings 3-4 people Ingredients For Thai curry 1 cup coconut milk (thick) 2 cup assorted vegetables (diced/sliced) 1-2 cup water (as required) 1 tbsp basil leaves (torn) 1/2 tsp sugar 1 tbsp sesame oil Salt as required For Thai red curry paste 2 shallots 3-4 cloves garlic 2 stalks lemongrass 2-3 leaves kaffir lime 1 inch galangal 2-3 bird eye chilli 2-3 dry red chillies 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp Black Peppercorns 1 tbsp coconut milk 1 tsp soy sauce

Instructions

1. In a mortar-pestle or in a grinder add all the ingredients for the curry paste. Grind it into a semi fine paste.
2. Heat some sesame oil in a wok. Add the curry paste and saute it for 2 minutes.
3. Add all the vegetables and stir it well.
4. Now add some water and salt. Mix well. Cover and cook for few minutes until all the vegetables are done.
5. On a low flame, add coconut milk,basil leaves and sugar. Stir it well and cook it for another 2-3 minutes. Make sure the flame is low else coconut milk might curdle.
6. Serve hot with jasmine rice or steamed basmati rice.

Directions to prepare the recipe

1. In a mortar-pestle or in a grinder add all the ingredients for the curry paste. Grind it into a semi fine paste.
   
   
   
2. Heat some sesame oil in a wok. Add the curry paste and saute it for 2 minutes.
   
3. Add all the vegetables and stir it well.
   
   
4. Now add some water and salt. Mix well. Cover and cook for few minutes until all the vegetables are done.
   
5. On a low flame, add coconut milk,basil leaves and sugar. Stir it well and cook it for another 2-3 minutes. Make sure the flame is low else coconut milk might curdle.
   
6. Serve hot with jasmine rice or steamed basmati rice.