I have always love Thai food for its similarity with Indian food for spiciness and tangy taste. Ever since I first tasted Thai food quite a few years ago, I am always bowled over by this red Thai curry, which is fragrant sumptuous and red hot so similar to the curry which we normally have at home, yet really different and unusual with a coconut based gravy.
Initially I did not try it home, but once when Hubs was craving for spicy food and I did not want to go out, a google search and combined effort later, we came out with a curry dish with our favourite ingredients and a distinctive taste and shunting out the things which we did not like. So the dish may not be authentic Thai, but I can humbly say that I never had a leftover Thai curry in my refrigerator .
I start Thai curry as usual with red paste, which is heart and soul of this curry, How you the ingredients for curry paste makes a distinctive difference in bringing out the taste and aroma of the curry, so when I have time at hand I try to go for mortar and pestle way, but that is not always, so using a coffee grinder is the next choice.
Thai Red Curry
Servings – 4 Preparation Time-10
minutes Cooking Time-12-15 Minutes