Hello all!
Hope you are doing good and in perfect mood to try something new tonight!
Inspired from my favourite chef Tarla Dalal and continuing our love for Thai food, we bring you VEGETARIAN THAI RED CURRY.
Thai red curry is a perfect way to tangle your savoury taste buds as it is spicy yet a little sweet, comparatively less spicy then the green curry. The colour in the curry is mainly due to the red chillies used in the base.
| Prep Time | 25 mins |
| Servings |
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Ingredients
Red Curry Paste
- 12-15 whole dry red chillies soak in warm water for 10mins and drain
- 1/2 Chopped onion
- 3 stalks lemongrass
- 9 stalks coriander
- 1+1/2 tbsp Chopped ginger
- 9 cloves garlic
- 4 tbsp corinder powder
- 3 tsp cumin powder (jeera)
- 3/4 tbsp white pepper powder
- Salt to taste
For the curry
- 1 tsp oil
- 3 cups coconut milk
- 3/4 tsp soy sauce
- 1/3 cup basil leaves (chopped) use fresh Tulsi leaves, if you don't have basil
- 4-5 pcs baby corns cut into cubes I prefer parboiling the baby corns first to save the cooking time
- 1/4 cup brinjal (eggplant) - cubes
- 3/4 cup sliced mushrooms
- 3/4 cup broccoli florets
- 1/4 cup tofu/paneer cubes
- Salt to taste
Ingredients
Red Curry Paste
For the curry
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Instructions
- Combine all the ingredients listed in the red curry paste and blend in a mixer to a fine paste. Keep aside.
- Heat the oil in a broad non-stick pan, add the red curry paste and sauté on a medium flame for 2 minutes.
- Add coconut milk, soya sauce and basil leaves. Mix well and simmer for 2 minutes, while stirring continuously.
- Add the baby corn, brinjal, broccoli, mushroom and salt, mix well and simmer for another 8-10 minutes or till the vegetables are cooked. The curry is usually preferred to be thick in consistency.
- Garnish with basil/tulsi leaves. Serve hot with steamed rice.
Recipe Notes
- You can also make red curry paste beforehand, store in a glass container and keep in the fridge..stays fresh for 1 day.
- Curry tends to thicken over the time, prefer adding coconut milk just before serving.
You can find Coconut milk
Other Thai recipes to try:
Thai Green Curry
Thai Pineapple Rice
Enjoy!
Love,
V|XOXO
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This sounds tasty! I just love spicy foods, so I know I’d love this. I’ve never tried to make curry before.
I’ve never tried making curry at home even though I love it so much! I can’t wait to save this so I can make it!
xx Jen
http://lilthoughtswithjen.com/
I have to admit I LOVE a good curry and this one sounds absolutely delicious. I love that it is vegetarian, most definitely something I need to try out!
This sounds delicious! I will need to try it as I loooooove curry
I am a great fan of Thai food and have been to Indian restaurants once or twice with my Indian friends. i have some idea of the ingredients used in Thai and Indian cuisines. I am pretty sure this item is going to taste awesome.
mmm looks fab! im not a fan of curry but have been trying them more and more lately. May give it a try
I love both Indian & Thai. Can imagine how these two combined would be so good. They have great spices
Thai curry any day would thumbs up, spicy and coconut flavor all go well hand in hand. Thanks for sharing.
My husband and I LOVE red curry, or any curry as a matter of fact! Having a vegetarian option is healthier, will definitely give it a try! Thanks for sharing.
I have never been a fan of curry, but my daughter LOVES it! I bet she would love this vegetarian version!
Ooh now that is the real deal right there! Would love to try this recipe sometime.
this looks so delicious. the coconut flavour is very tasty 🙂 thank you for sharing the recipe 🙂
This sounds delicious, its making my mouth water! I love Thai curries generally – I actually went on a cooking course in Thailand to lean how to make them properly which I thoroughly enjoyed!
Thanks for sharing this recipe! My husband loves Thai food, I’ll have to surprise him with this one day.
Sounds tasty, and seems very practical. I would totally try this out.
I was studying some of your blog posts on this website and I think this website is real instructive! Keep posting.