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Veg Thai Red Curry Recipe, How to make Veg Thai Red Curry Recipe

by dassana amit updated April 13, 2014

Veg Red Thai Curry Recipe: Veg Red Thai Curry, Red Thai Curry Recipe

Veg Thai Red Curry Recipe - After the making the Veg Green Thai Curry…. it 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 paste.

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.

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 plain rice.

veg thai red curry

Veg Thai Red Curry: Serves 4

Preparation Time: 10-15 mins
Cooking Time: 20-25 mins

Ingredients for Thai Red Curry:

For the 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 tbsp sesame oil or coconut oil
  • 2 cups vegetable stock
  • 1 tbsp chopped thai basil leaves
  • sea salt as required
  • 1/2 cup thai red curry paste

For the Red Curry Paste:

  • 2 thai chillies
  • 2 dry red chillies
  • 1/2 inch galangal
  • 5-6 garlic cloves
  • 2 shallots
  • 2-3 kaffir lime leaves
  • 2 lemon grass stalks
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 tsp black peppercorns
  • 1 tsp dark soya sauce
  • 1/2 tsp lemon zest
  • 2 tbsp coconut milk

Method to make the Veg Thai Red Curry Paste:

  • take all the all the ingredients for the paste. in 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 them in a grinder and make a coarse paste.

adding spices in grinder for thai red curry

  • you see i added the shallots now.

adding shallots for thai red curry

  • make the paste with 1 tsp soya sauce and 2 tsbp of coconut milk. check the thai red curry paste in the picture below. i had a lot of paste, so i just added 1/2 cup of red curry paste in this recipe.

veg thai red curry paste

To make the Veg Thai Red Curry:

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

adding chopped basil leaves to thai curry

  • garnish the veg thai red curry with that basil leaves and kaffir lime leaves.

thai red curry

Veg Thai Red Curry recipe details are below:

Veg Thai Red Curry
 
Prep time
Cook time
Total time
 
hot and fiery vegetarian red thai curry. spicy, tasty and refreshingly different. is awesome with plain boiled rice.
Author:
Cuisine: Thau
Ingredients
  • For the 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 tbsp sesame oil or coconut oil
  • 2 cups vegetable stock
  • 1 tbsp chopped thai basil leaves
  • sea salt
  • ½ cup thai red curry paste
  • For the Red Curry Paste:
  • 2 thai chillies
  • 2 dry red chillies
  • ½ inch galangal
  • 5-6 garlic cloves
  • 2 shallots
  • 2-3 kaffir lime leaves
  • 2 lemon grass stalks
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ tsp black peppercorns
  • 1 tsp dark soya sauce
  • ½ tsp lemon zest
  • 2 tbsp coconut milk
Instructions
  1. take all the all the ingredients for the paste. in 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.
  2. put them in a grinder and make a coarse paste.
  3. you see i added the shallots now.
  4. make the paste with 1 tsp soya sauce and 2 tsbp of coconut milk. check the thai red curry paste in the picture below. i had a lot of paste, so i just added ½ cup of red curry paste in this recipe.
  5. strain the vegetable stock from the vegetables. keep both the stock and the steamed or lightly boiled vegetables ready.
  6. In a pan, heat the sesame oil. add the shallots and saute for 2-3 minutes. now add thai red curry paste.
  7. 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.
  8. now add ½ cup coconut milk to this paste.
  9. mix the coconut milk with the rest of the red curry paste.
  10. add the vegetable stock and mix everything.
  11. bring the curry to boil.
  12. now add the boiled vegetables.
  13. add the rest of the coconut milk.
  14. add sea salt and simmer for 10-12 minutes. now add thai basil leaves and just simmer for a minute.
  15. garnish the veg thai red curry with that basil leaves and kaffir lime leaves.
  16. serve the veg red thai curry with lemon grass rice.
Nutrition Information
Serving size: 4


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{ 17 comments… read them below or add one }

vandana January 29, 2014 1

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

Reply

dassana amit January 30, 2014 2

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.

Reply

Krishna March 17, 2013 3

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.

Reply

dassana March 17, 2013 4

thanks for the feedback krishna. for red bell pepper and zucchini, one does not need to cook them. even sauting them will cook them.

Reply

Rajni June 19, 2012 5

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?

Reply

dassana June 19, 2012 6

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.

Reply

sonali June 3, 2012 7

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?

Reply

dassana June 3, 2012 8

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.

Reply

Janet Saldanha February 8, 2012 9

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

Reply

dassana February 8, 2012 10

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.

Reply

Janet Saldanha February 9, 2012 11

Thanks Dassana….i better make the paste at home… Ready made is too much of TDS i think

Reply

Manoj December 19, 2011 12

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.

Reply

dassana December 25, 2011 13

thanks manoj

Reply

Thaifoodlover August 11, 2011 14

Looks delicious.

Reply

dassana August 11, 2011 15

thanks thai food lover….

Reply

DEVEN April 5, 2011 16

too good recipe

Reply

DEVEN April 5, 2011 17

TOOGOOD

Reply