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Thai Red Curry

4 from 3 votes

Thai Red Curry - A fantastic yet quick and easy curry infused with aromas which thrill the olfactory senses while satiating the taste buds !!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Served AsBrunch, Dinner, Lunch
Servings 2


  • 1.5 cup Coconut Milk
  • 1 Tbsp Sugar
  • 2-3 Tbsp Soy Sauce or as per taste
  • 1 Tbsp Lime Juice or as per taste
  • 3 cup of Chopped Vegetables which can include Eggplant Sugar snap Peas Red Bell Pepper Orange Bell Pepper Carrots Onion Capsicum Leafy Greens like Kale Legumes Babycorn
  • For the Red Curry Paste -
  • 1 Medium Sized Onion
  • 4-5 Garlic Cloves
  • 1 " Galangal /Thai Ginger
  • 5-6 Red Chilly
  • 5-6 Kaffir Lime Leaves or finely grated zest of 1 Lime
  • 5-6 Sprigs of Coriander Leaves
  • 2 Stalks of Lemon grass
  • 1 Tbsp Coriander Seeds.powdered
  • 2 Tsp Cumin Seeds powdered
  • 2 Tsp Pepper Powder


  • Combine all the ingredients of the curry paste and blend to a smooth paste. Add a couple of tablespoons of water if necessary. Keep aside.
  • Heat oil in a pan and stir-fry the veggies on a high flame, till half cooked. Remove from flame and keep aside. Add about a tablespoon of oil to the now empty pan and heat it. Add the curry paste and saute for a couple of minutes.
  • Then add the coconut milk along with about a cup of water. Add salt. Bring to a boil. Add the soy sauce, lime juice (optional), sugar, veggies and simmer for about 6-7 minutes, or until the vegetable are cooked.
  • Garnish with chopped coriander leaves. Best enjoyed while steaming hot along side a plate of steamed rice.
Tags currythai

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4 from 3 votes

jyoti swain
jyoti swain

Love to cook, love to feed and love to share !!

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