Monday, 26 January 2015

Thai Red Curry !

Hi all,

This is my first post on Thai Cuisine and made Red curry with loads of veggies. It is indeed a very simple and delicious dish to make if you have the red curry paste handy.
Red curry paste is available in all stores nowadays but making at home is easy too subject to availability of those oriental ingredients. I have made the red curry paste at home too but this time used store bought paste as i couldn't get all the ingredients esp galangal.
Will post the recipe for red curry paste sometime.


  • 2 tbsp oil (sesame oil / vegetable oil)
  • 2 tbsp Thai Red curry paste ( homemade / store bought) use acc to spice level
  • 300 ml coconut milk
  • 1 bowl full chopped vegetables (as per our choice)
    • 1 small potato
    • 1 carrot
    • 7 - 8 Beans
    • 10 broccoli florets
    • 7 - 8 baby corn 
    • a handful green peas
    • red, green and yellow bell peppers
  • 1/2 cup bamboo shoots (i couldnt get)
  • salt as needed
  • 2 - 3 Kaffir Lime Leaves (use lime peelings as substitute)
  • 1 tsp palm sugar (use brown sugar / white sugar as substitute)
  • 1 tsp fish sauce ( purely optional)
  • water as needed


  • Add a tbsp of oil and add the potato and carrot and saute for 2 -  minutes. THen add the beans ad saute for a minute.
  • Close the vessel and let them cook for a minute.

  • Add baby corn, and the remaining veggies and saute everything for a mintue.
  • Transfer and keep aside.
  • Sauting vegetables is upto you. You can also directly add them to the curry.

  • Now add the remaining oil and once hot add the red curry paste. Cook it well in the oil for a couple of minutes until nice aroma wafts.

  • Add the coconut milk and give a nice mix. Brint it to boil.
  • Add the sauted vegetables to the boiling coconut milk and add salt and little water.

  • Close the vessel and let the vegetables cook in the coconut milk for 4 - 5 minutes.
  • Then add sugar, lime peelings (or kaffir leaves) and the fish sauce(optional).
  • Lower the flame to medium- low and let the vegetables simmer in the coconut milk curry for another 5 - 10 minutes.
  • Do no overcook the veggies.. a bit of crunch should be there in the Thai curry.
  • If you have bamboo shoots , add them when adding sugar and lime peelings. I couldn't get this time.

Transfer to a bowl and serve with hot rice / Jasmine rice. The sweet aroma of coconut milk filled my kitchen :)

Enjoy this simple and delicious curry and i will meet you soon with another interesting recipe.

With Love,

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