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Thai Red Curry Recipe: Know How To Prepare It At Your Home
Thai red curry is one of the delicious vegetable curry prepared using vegetables and some exotic spices. When it comes to vegetables, you can add mushrooms, pearl onions and beans, etc. Though it may sound a bit complicated to you, it's quite easy to prepare and takes less time. This aromatic, delicious and spicy food can literally bring water in your mouth. The recipe tastes good when combined with Thai lemongrass rice.
Since we are going to tell you how to prepare this recipe at home, it is advisable that you use fresh herbs. This will then ensure that your food has an authentic and mouth-watering taste.
Now without taking much time, scroll down the article to read more.
Also read : Quick Pesto Zucchini Pasta Recipe
Recipe By: Boldsky
Recipe Type: Side dish
Serves: 3
-
For Thai Curry Paste
1. 2-3 dry red chilies
2. 2-3 bird's eye chilies (red coloured)
3. 3 medium-sized kaffir lime leaves
4. 4-5 garlic cloves
5. 2 pearl onions
6. 2 teaspoon coriander seeds
7. 2 lemongrass stalks
8. 2 tablespoons coconut milk or water
9. 1 teaspoon cumin seeds
10. 1-inch galangal
11. 1 teaspoon naturally fermented soy sauce
12. ¼ teaspoon black peppercorns
13. ½ teaspoon lemon zest
Thai Red Curry
1. 2 tablespoons coconut oil or sesame oil
2. 2 cups of chopped mix vegetables
3. 1½ cups water or add as required
4. 1 cup of thick coconut milk
5. 1 tablespoon of chopped Thai basil leaves
6. ¼ teaspoon unrefined cane sugar
7. salt as per taste
-
Instructions
Making of Thai Red Curry Paste
- Take 3 dry red chilies, 2-3 bird's eye chilies, roughly chopped garlic cloves, 2 pearl onions, 2 teaspoons of coriander seeds, 1 teaspoon of cumin seeds and black peppercorns in a blending jar.
- Also, add 3 chopped kaffir lime leaves and 2 lemongrass stalks.
- Add 1 teaspoon of soya sauce, ½ teaspoon of lemon zest and 2 tablespoon coconut milk. You can also add water.
- Now add salt as per taste.
- Grind all the ingredients till you get a semi-fine paste.
Making Thai Red Curry
- In a pan, heat 2 tablespoons of sesame or coconut oil.
- Once the oil gets heated, add the Thai paste that you prepared.
- Sauté for two minutes while keeping the flame medium.
- Now add 2 cups of chopped veggies.
- After this, add white mushrooms and mix well.
- You can also add veggies of your choice.
- After this, add ½ cup of thick coconut milk. Mix well.
- Make sure you keep the flame low.
- Keep stirring the ingredients in the pan and then add 1 ⅕ cups of water. You can add more water as required. Mix again.
- Since we had already added the salt to the Thai curry paste, we don't need to add more amounts of salt.
- However, if you need more salt, then do the same as per your taste.
Cooking Thai Red Curry
- After you have mixed the veggies with the paste, cover the pan with a lid.
- Let the curry simmer on medium-high flame.
- Cook the curry till the vegetables are cooked.
- Once the vegetables are cooked and get tender, reduce the flame and add ½ cup of thick coconut milk.
- After this, add ¼ teaspoon of unrefined cane sugar. However, this step is optional.
- Mix well. Cook till the curry comes to a boil while on medium-low flame.
- Add 1 tablespoon of chopped Thai basil leaves.
- Stir well and turn off the flame.
- Serve the Thai red curry with lemongrass rice or steamed basmati or jasmine rice.
- Once the vegetables are cooked and get tender, reduce the flame and add ½ cup of thick coconut milk.
- 3 - People
- kcal - 280 kcal
- Fat - 21 g
- Protein - 5g
- Carbs - 21 g
- Fiber - 4 g
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