Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork or shrimp. Vegetarians can add tofu, assorted vegetables etc.
The base Thai red curry paste is traditionally made with a mortar and pestle and remains moist throughout the preparation process. The red colour is derived from dry red chillies. The main ingredients include (dried) red chilli, peppers, garlic, shallots, galangal,fish oil, salt. keffir lime leaves, coriander root, coriander seeds, cumin seeds, peppercorn and lemongrass.
Today, the prepared Thai red curry pastes are available at markets produced in mass quantities, and also available in bottled jar produced by some brands.
The prepared red curry paste is cooked on a saucepan with cooking oil, to which coconut milk is added.Then the meat/ vegetable as protein source is added into the curry-base soup. This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice.
- The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.
- Choose full-fat coconut milk for its richness (you won’t regret it!).
The easiest and most flavorful homemade Thai red curry you will ever make in just minutes! It is as flavourful as the restaurant version… Let’s jump over to the ingredients
Ingredients: (for red curry paste)
2 red pepper ( roasted on flame and peeled)
2 tomatoes chopped
1 onion chopped
1/4 cup tomoto puree
1tbsp grated ginger/ galangal
5 cloves of garlic
Juice from 1/2 lemon
1/4 cup of lemongrass chopped
5 dry red chillies (boiled)
1/2 cup of coriander ( including leaves, stem and the roots)
2 tbsp light soya sauce
1tsp turmeric powder
1tsp chilli powder
1tsp cumin powder
5 peppercorns
Salt to taste
( for curry)
1 1/2 cups of chopped assorted vegetables ( coloured bell pepper, tofu, mushrooms, pokchoy, baby corns etc)
1 cup coconut milk
Oil
Red Thai curry paste
A bunch of fresh basil leaves
Method:
Take all of the ingredients mentioned for red curry paste in a blender and blend well. In a pan hot 2 tbsp oil and pour the paste. Cook till oil separates. (You can store this paste in a glass bottle for later use. Stays well in the refrigerator for a week).
In another pan add 2tsp oil, add the curry paste and vegetables. Mix well. Cover the lid and cook on low flame till the vegetables are cooked. Pour coconut milk, and bring to a boil. Switch off. Add basil leaves. Serve hot with rice!
You just can’t eat good food, you’ve to talk about it too!!
Do write to me in the comments below if you like the recipe.
Have a good day!!!!
MY HEAD OVER MEALS 