Thai Red Curry Recipe: This delectable Thai Curry recipe is suitable for both vegetarians and vegans. If you’re seeking a nutritious dinner bursting with vibrant flavors and wholesome vegetables, look no further. This Thai Red Curry is a beloved dish among families. With a can of coconut milk on hand, this recipe can be whipped up quickly, offering an abundance of flavor.
About This Thai Red Curry Recipe:
While I thoroughly enjoy preparing authentic Indian cuisine, I also take pleasure in cooking dishes from around the globe. This Thai curry has been a staple in my kitchen for many years and is cherished by my family.
If you have a fondness for Thai red curry and wish to recreate it at home, give this recipe a try. Crafting your own homemade red curry paste is simple and yields far superior results compared to store-bought alternatives. (Thai Red Curry Recipe)
Additionally, making your own Thai red curry paste ensures that your dish is free from preservatives and additives.
Though store-bought curry paste can be used as a substitute, I highly recommend preparing your curry paste from scratch for optimal flavor.
Below, I provide the recipe for making enough red curry paste to serve four. However, I often scale up this curry paste recipe and freeze it in larger batches.
Ingredients: Thai Red Curry Recipe
For red curry paste:
- 2 to 3 bird’s eye chilies (red)
- 2 Kashmiri red chilies or other low to medium heat dry red chilies
- 1-inch piece of galangal
- 4 to 5 small garlic cloves or 2 to 3 medium garlic cloves
- 1 to 2 shallots or pearl onions
- 3 to 4 medium-sized kaffir lime leaves
- 2 lemon grass stalks
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon black peppercorns
- 1 teaspoon naturally fermented or brewed soy sauce
- 1/2 teaspoon lemon zest (optional)
- 2 tablespoons water or coconut milk, as needed
- 1/2 teaspoon salt or sea salt, as needed
For the Thai red curry:
- 2 tablespoons toasted sesame oil or coconut oil
- 1/3 to 1/2 cup chopped carrots
- 1/3 cup chopped baby corn
- 1 cup chopped button mushrooms
- 1/4 to 1/3 cup chopped bell pepper (any color)
- 1/4 cup French beans
- 1 cup chopped cauliflower
- 8 to 10 Thai pea eggplant (optional)
- 1.5 cups water, or as needed
- 1 cup thick coconut milk
- 1/4 teaspoon palm sugar or unrefined cane sugar (optional)
- Salt to taste (optional)
- 1 tablespoon Thai basil chiffonade or chopped/torn whole Thai basil leaves
Instructions: Thai Red Curry Recipe
Making Thai Red Curry Paste:
- Prepare the spices by setting aside the bird’s eye chilies, dry red chilies, coriander seeds, cumin seeds, and black peppercorns.
- Rinse, peel, and roughly chop the following herbs: galangal, garlic cloves, shallots (chopped), kaffir lime leaves, and lemon grass stalks.
- Place the spices, herbs, and shallots in a grinder jar.
- Add soy sauce, lemon zest (optional), and 2 tablespoons of water or coconut milk. Also, add salt.
- While grinding, scrape the sides and continue until a fine or semi-fine paste is achieved.
Cooking Veggies:
- Heat toasted sesame oil or coconut oil in a pot or pan over low heat.
- Add the prepared Thai red curry paste and sauté for a minute on low flame, stirring often.
- Add the chopped vegetables, including white button mushrooms. Stir to mix.
- Pour in 1/2 cup of thick coconut milk and mix well. Keep heat on low.
- Add water and mix again. Taste the curry and adjust salt if needed. For a thicker consistency, use less water.
- Cover the pan with its lid and increase the heat to medium or medium-low. Simmer until the vegetables are cooked but slightly al dente, stirring occasionally and adding more water if needed.
Making Thai Red Curry:
- Once the vegetables are tender, reduce the heat to low and add another 1/2 cup of thick coconut milk. Optionally, add 1/4 teaspoon of palm sugar or raw sugar for a sweeter taste.
- Mix well and let the curry come to a gentle boil on low or medium-low heat.
- Add chopped or torn Thai basil leaves and mix. Turn off the heat and check the seasoning, adding more salt if necessary.
- Serve the Thai red curry hot with lemongrass rice, plain steamed basmati rice, or jasmine rice. Garnish with basil leaves before serving.
Conclusion:
This Thai Red Curry Recipe offers a delightful combination of vibrant flavors and nutritious vegetables, making it a perfect choice for a wholesome meal. Whether you’re a vegetarian, vegan, or simply looking for a delicious dinner option, this curry is sure to satisfy your cravings. By making your own red curry paste from scratch, you can enjoy the authentic taste of Thai cuisine while ensuring that your dish is free from preservatives and additives. Give this recipe a try and indulge in the comforting flavors of homemade Thai curry!
FAQs about Thai Red Curry Recipe
Can I adjust the spice level of this Thai Red Curry recipe?
Yes, you can adjust the spice level by increasing or decreasing the amount of bird’s eye chilies and Kashmiri red chilies according to your preference.
Is it necessary to use all the vegetables mentioned in the ingredients list?
No, you can customize the vegetables based on your taste and availability. Feel free to add or omit any vegetables according to your preference.
Can I make a larger batch of the red curry paste and store it for future use?
Absolutely! You can double or triple the quantity of the red curry paste ingredients and store the extra paste in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
Is there a substitute for coconut milk in this recipe?
If you prefer, you can use a dairy-free alternative such as almond milk or soy milk, but keep in mind that it will alter the flavor and texture of the curry slightly.
Can I make this Thai Red Curry recipe ahead of time?
Yes, you can prepare the curry ahead of time and store it in the refrigerator for up to 2-3 days. Simply reheat it gently on the stovetop or in the microwave before serving.
