Red Thai Curry recipe

Back from month long vacation and sharing with you an International recipe from Thailand.

Indian households are all fond of their curries as we all know, so if you are also fond of curries then this recipe is for you and will stay your favourite.

AT Times finding the right kind of ingredients is quite a task if you are not in metro cities.

A quick replacement of some ingredients here can also elevate the taste without making much of a difference.

Red Thai curry paste can be made in big batches and stored in freezer. Simple and straightforward recipe for everyone. I am sharing with you simplest way of making Thai curry which you will definetly love.

Most relieving part of this recipe is the home made version, free from addictives and preservatives. So, no worries about once health.

Thai curry can be also called One-pot meal when served with rice. Super healthy and wholesome.

Vegetables and protiens can be of one’s choice. You can opt between Tofu or Paneer both taste good.

A Creamy textured curry filled with flavours. No added colour here it’s all natural and just look at the dish it looks so scrumptious.

Which Vegetable to use

This completely depends on you and your preferance, I have used red, yellow bell pepper, capsicum zucchini n baby corn.

Serving of Thai curry

This curry can be served with Basmati rice, Jasmine rice and all aromatic rice goes well.

SO let’s get the recipe now

Ingredients for Thai Curry Paste

• 2 onions sliced
• 1 tablespoon coriander seeds
• Half tablespoon Cumin seeds
• 2 tablespoon Red chilli powder Kashmiri
• 4 Dry red chilli
• 10 to 12 Black Pepper Corns
• 10 Garlic cloves
• 1 tablespoon ginger
• 2 tablespoon Lemon Grass

Ingredients for Curry

• 3 to 4 tablespoon Oil
• 1 cup Broccoli [blanched]
• Half cup Babycorn [blanched]
• Half cup Red /Yellow Bell Pepper
• Half cup Zucchini
• 1 cup Coconut Milk
• 1 tablespoon lemon juice
• 1.5 teaspoon salt

Procedure

• In a mixer jar take all the given ingredients for curry paste and grind it fine, add water as required.
• Remove the paste and keep aside
• Take a pan heat oil and shallow fry the vegetables given above
• Place them on paper towel
• Next step is in the same pan pour oil again
• Add the red curry paste and fry for few seconds
• Add coconut milk bring it to boil
• Now add in salt, sugar and lemon juice. Mix this well
• Add in the vegetables you have fried
• Boil it for 5 minutes
• Off the flame and serve hot with rice.
• Hope you liked this recipe
• Until then keep exploring.