Thai Red Curry

Thai Red Curry - Plattershare - Recipes, food stories and food lovers
Thai Red Curry - A fantastic yet quick and easy curry infused with aromas which thrill the olfactory senses while satiating the taste buds !!
4 from 3 votes
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Served As: Brunch, Dinner, Lunch
Recipe Cuisine Type: Thai
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

Ingredients
 

  • 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 juice or as per taste
  • 3 cup Red Bell Pepper or vegetables, or eggplant, or sugar, or peas, or orange, or pepper, or carrots, or onion, or capsicum, or babycorn chopped vegetables which include eggplant sugar snap peas orange bell pepper carrots onion capsicum leafy greens like kale legumes babycorn
  • Curry Paste for the red
  • 1 Onion medium sized
  • 4-5 cloves Garlic
  • 1 Galangal or ginger thai ginger
  • 5-6 Red Chillies
  • 5-6 lime Kaffir Lime Leaves or finely grated zest of 1 lime kaffir
  • 5-6 sprig Coriander
  • 2 stalks Lemon Grass
  • 1 Tbsp Coriander Seeds powdered
  • 2 Tsp Cumin Seed powdered
  • 2 Tsp Pepper Powder
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Instructions
 

  • 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.
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4 from 3 votes
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jyoti swain
jyoti swain

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

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