thai red curry recipe, how to make veg thai red curry recipe

Veg Thai Red Curry Recipe

veg thai red curry recipe – after the making the veg green thai curryit was time to make the next thai curry.

after discovering all the thai curries on the internet… i chose to make this veg thai red curry. this also had to be pure vegetarian without any shrimp or fish sauce.

i decided to make this delicious curry when my sister had come to meet us. she liked it so much that she too decided to make it back at home. thai food is amazingly simple to make and yet aromatic, spicy and delicious. i have also posted thai yellow veg curry.

the method for making veg thai red curry is same as the veg thai green curry. just instead of green chillies, red chillies are added to the curry. it is hot, spicy and is a great combination with thai lemon grass rice or even with steamed fragrant rice, like jasmine or basmati rice.

i have divided the step by step pictorial into two parts. first one is making the thai red curry paste and second one is making the thai red curry. i have updated the final pic of the dish, with new pics, but kept old pics for the step by step post.

1- method to make the veg thai red curry paste:

  • take all the all the ingredients for the paste. n the picture below you cannot see the garlic, shallots and lemon zest. i have added the shallots and lemon zest directly to the paste while grinding and the garlic later.

spices for thai red curry paste

  • put the thai herbs and spices in a grinder and make a semi fine or fine paste, adding 2 tbsp coconut milk and 1 tsp soy sauce.

adding spices in grinder for thai red curry

  • you see i forgot to add the shallots in the beginning, so added them now.

adding shallots for thai red curry

  • the thai red curry paste in the picture below.

veg thai red curry paste

2- to make the veg thai red curry:

  • steam or cook the vegetables till they are almost cooked. then strain the vegetable stock from the vegetables. keep both the stock and the steamed or lightly boiled vegetables ready.

chopped boiled vegetables for thai red curry

  • In a pan, heat the sesame oil or coconut oil. add the shallots and saute for 2-3 minutes. now add thai red curry paste.

adding thai red curry paste to shallots

  • fry this mixture for a couple of minutes. since i forgot to add garlic to the red curry paste. i add crushed garlic now while sauting the shallots and red curry paste mixture.

adding crushed garlic for thai red curry

  • now add 1/2 cup thick coconut milk to this paste.

adding coconut milk for thai red curry paste

  • mix the coconut milk with the rest of the red curry paste.

mixing the thai curry paste with coconut milk

  • add the vegetable stock and mix everything.

adding vegetable stock for veg thai curry

  • bring the curry to boil.

boiling first time - thai curry

  • now add the boiled vegetables.

adding boiled vegetables for veg thai curry

  • add the rest of the coconut milk…

thai veg curry - adding coconut milk later

  • add salt and simmer for 10-12 minutes. now add chopped thai basil leaves and just simmer for just a minute.

adding chopped basil leaves to thai curry

  • garnish the veg thai red curry with basil leaves. serve the veg red thai curry with lemon grass rice or a plain steamed basmati rice or jasmine rice.

Veg Thai Red Curry Recipe

P.S. the thai curry photos were originally shot with point and shoot camera. now since i have moved to a better camera, i am updating few posts with new photographs. in this post, the first and last photos are shot with the better camera when i made the thai red curry recently.

Veg Thai Red Curry recipe details are below:

veg thai red curry recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
hot and spicy vegetarian red thai curry. spicy, tasty and refreshingly different. is awesome with plain steamed rice.
AUTHOR:
RECIPE TYPE: main
CUISINE: thai
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the thai red curry paste:
  • 2 thai chillies or bird's eye chilies
  • 2 dry red chillies
  • ½ inch galangal
  • 4-5 small garlic cloves or 2 to 3 medium garlic cloves
  • 2 shallots
  • 2-3 medium kaffir lime leaves
  • 2 lemon grass stalks
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ tsp black peppercorns
  • 1 tsp soya sauce or as required
  • ½ tsp lemon zest
  • 2 tbsp coconut milk
for the thai red curry:
  • 3 cups of chopped and steamed or lightly boiled mix vegetables (keep the stock for adding to the curry later)
  • 1 cup thick coconut milk
  • 1.5 to 2 tbsp sesame oil or coconut oil
  • 1.5 to 2 cups vegetable stock or water
  • 1 tbsp chopped thai basil leaves
  • salt as required
INSTRUCTIONS
preparing the thai red curry paste:
  1. take all the all the ingredients mentioned for the thai red paste.
  2. put them in a grinder and make a semi fine or fine paste. keep aside.
preparing the thai red curry:
  1. rinse and chop the veggies.
  2. steam or cook the vegetables till they are almost done.
  3. strain the vegetable stock from the vegetables. keep both the stock and the steamed or lightly boiled vegetables ready.
  4. In a pan, heat the sesame oil or coconut oil. add the shallots and saute for 2-3 minutes. now add thai red curry paste.
  5. saute this mixture for a couple of minutes.
  6. now add ½ cup coconut milk to this paste.
  7. mix the coconut milk with the rest of the red curry paste.
  8. add the vegetable stock and mix everything.
  9. bring the curry to boil.
  10. now add the boiled vegetables.
  11. add the rest of the coconut milk.
  12. add salt and simmer for 10-12 minutes. now add thai basil leaves and just simmer for a minute.
  13. garnish the veg thai red curry with that basil leaves.
  14. serve the veg red thai curry with lemon grass rice or plain steamed rice.


{ 22 Responses }

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  1. Anita says

    Hi, I am used to buying a Thai curry paste jar which would last me say a month or two, and I am now looking to try making this on my own. How long does a homemade curry paste keep? What can I do to increase its shelf life?

    • says

      it won’t keep for very long as coconut milk is added while making the paste. just for a couple of days. thats it. if you make the paste without coconut milk, then the paste stays for a longer time. i would suggest to saute the paste in sesame oil or any oil, so that the shelf life is extended. generally raw pastes do not have a long shelf life. if the oil covers the paste completely, then the paste does not get spoiled. then when making the thai curry, you just add a bit of oil.

  2. vandana says

    Hi,
    Can you make this without the soy sauce? I am allergic to soy. If so, what would you use in its place? Thanks!

    • says

      soy sauce does give its taste to thai curry. generally fish sauce or shrimp sauce is used. may be, just a suggestion you can add a bit of tamarind pulp. very little not much. just about 1/2 or 1 tsp of it.

  3. Krishna says

    Tried this dish with readymade red Thai curry paste brought from a super store. Turned out good even without the kaffir leaves. Supplemented it with a few curry leaves.
    Realized that red capsicum & zucchini used would have been better tasting had I not boiled it along with other veggies and added directly to retain their crispness & flavor.
    Thanks for the procedure explained in such a simple way using pics.

  4. Rajni says

    hi, i havent tried making veg thai dishes at home…. i googled and saw ur recipe..it seems v easy and simple… hopin to make it soon..btw with what do u eat this?

    • says

      you have the thai red curry with rice. plain cooked basmati or jasmine rice goes very well with the thai curries. in fact you can have the curry with any good quality rice.

  5. sonali says

    c’d u plz tell me wht is galangal? my children luv thai curry n so i intend to cook it fr them. also where can i get kaffir lime leaves from?

    • says

      galangal is a root from the ginger family. it is not at all like ginger. it has a very strong taste and flavor.

      you can read more about galangal on my post here – galangal tea

      in thai cooking they use a lot of galangal. instead of galangal you can add ginger. the thai curry will not be an authentic thai curry but still very good to taste. when i shifted here, i would not get galangal or kaffir lime leaves. so i started making the thai curry with ginger, lime zest (grated rind of lime), lemon grass and regular italian basil leaves.

      fresh kaffir lime leaves would be not easy to get. you can though buy dry kaffir lime leaves, but they are expensive. if you stay in indian metros like mumbai or delhi than you can get the dry kaffir leaves in super stores. in bangalore i would get all the thai and european fresh veggie stuff from the namdhari’s stores.

  6. Janet Saldanha says

    Hi Dasssan,

    I plan to make the Thai red curry paste, can you tell me ready made which one to buy ? to get the exact thai taste

    • says

      dear janet, i have never bought ready made thai curry paste. i have seen some thai brands, but never bought them. its better to make the paste at home.

      since you plan to buy, you can ask the store people about the brand or just have a look at the ingredients gone into the product, which country the product is made, the packaging etc, date of manufacture and expiry date. this is how i buy when i buy things or goods which i have never brought before.

  7. Manoj says

    One of the best presentation with pictures which will help any body to understand how it will look at each step of the preparation.
    Thanks.