Authentic Thai Red Curry Recipe: Quick & Easy
35 minutes
1163 reads
About Authentic Thai Red Curry Recipe: Quick & Easy
Dive into the vibrant flavors of Thailand with this authentic yet easy-to-make Red Curry recipe. This dish bursts with the creamy richness of coconut milk, balanced by the tang of lime and the sweetness of bell peppers. It's the perfect weeknight meal that's sure to impress.The fragrant blend of red curry paste, galangal, and lemongrass creates an irresistible aroma that will transport you to a bustling Thai market. Customize your veggies—from eggplant and carrots to peas and baby corn—to create your perfect curry.Serve this delicious Thai Red Curry hot with steamed rice for a truly satisfying and authentic culinary experience. Whether you're a seasoned cook or a beginner, this recipe is a guaranteed winner!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Red Curry Paste
- 1 Onion medium-sized, roughly chopped
- 4 cloves Garlic
- 1 Galangal or 1 inch piece of ginger; also known as thai ginger
- 4-5 Chili Pepper adjust to your spice preference, red
- 4 Kaffir Lime Leaf fresh; or 1 tbsp finely grated zest of kaffir lime
- 2 stalks Lemongrass finely chopped, white part only
- 1 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- 1 tsp Pepper black, freshly ground
- 1/2 tsp Salt
For the Curry
- 2 tbsp Vegetable Oil
- 3 cup Vegetable baby corn - chopped; or use your favorite vegetables, carrots, eggplant, mixed, onion, red bell pepper, sugar snap peas
- 1.5 cup Coconut Milk full-fat recommended
- 1 cup Water
- 2 tbsp Soy Sauce or to taste
- 1 tbsp Lime Juice freshly squeezed; or to taste
- 1 tbsp Sugar or brown sugar, palm sugar preferred
- 1/4 cup Coriander chopped, for garnish
Instructions
Prepare the Curry Paste
- Combine all the curry paste ingredients in a food processor or blender and process until a smooth paste forms. Add a little water if needed to help blend.
Stir-fry the Vegetables
- Heat the oil in a wok or large pan over medium-high heat. Add the mixed vegetables and stir-fry for 5-7 minutes, until slightly softened but still crisp. Remove the vegetables and set aside.
Cook the Curry
- Add a tablespoon of oil to the pan. Add the prepared curry paste and sauté for 2-3 minutes until fragrant. Stir constantly to prevent burning.
Simmer and Finish
- Pour in the coconut milk and water. Add the soy sauce, lime juice, and sugar. Bring to a simmer, then add the stir-fried vegetables. Reduce heat to low and simmer for 6-7 minutes, or until the vegetables are tender.
Serve
- Garnish with chopped fresh coriander leaves. Serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Thai Red Curry
- Toast the spices: For a deeper flavor, lightly toast the whole spices (coriander, cumin, pepper) in a dry pan before grinding them into a powder.
- Adjust the spice level: Control the heat by adjusting the number of chilies in the curry paste. For a milder curry, use fewer chilies or remove some of the seeds.
- Use quality coconut milk: Full-fat coconut milk is essential for the creamy texture and rich flavor. Avoid low-fat varieties.
- Don't overcook the vegetables: Overcooked vegetables can become mushy. Aim for a slight crisp-tender texture.
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Recipe Nutrition
Calories: 293kcalCarbohydrates: 71gProtein: 12gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gFiber: 16gSugar: 33g
jyoti swain
Articles: 1
4 Comments
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Such a scrumptious dish! Thank you.
Looks so wonderful! Thanks for posting.
I’m excited to make this at home!
Absolutely delicious! Can’t wait to try it.