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
Ingredients
-
Shallots 1 medium
-
Fresh Red Chilli Peppers 5-6
-
Galangle or if you do not have it ginger 1 inch pc
-
Salt to taste
-
Coriander/cilantro leaves 2 tbsp
-
Lemon grass chopped ½ tsp
-
Kafir lime 1 tsp
-
Coconut Milk 1 cup fresh or
-
reconstituted ( 4 tbsp coconut milk powder in 1 cup water)
-
Soy sauce 1 tsp
-
Assorted vegetables 2 cups ( I used broccoli, mushroom, peas, bell peppers
etc)
-
Take all the ingredients of red curry paste and grind them to a smooth paste
either using mortar and pestle or a coffee grinder.
-
Prepare 1 cup of thick coconut milk from coconut milk powder according to the
instruction given on packaging. I took 4 tbsp of powder in one cup of warm
water to reconstitute it.
-
Pour 2 Tbsp of oil in a pan and add red curry paste to it. Cook this paste
for 5-7 minutes while stirring continuously, cooked add coconut milk to it
and cook for 5 minutes and add mushroom and capsicum and soy sauce.
-
Add big chunks of vegetables to curry and cook covered in a pot for some time
till vegetables are still crunchy and not fully done.
-
Serving Suggestion: Serve over bed of hot steamed rice, this may be little
fiery so to balance it out serve some curd on the side.
|
— Rekha Kakkar
Rekha Kakkar is a food photographer and stylist based in New Delhi India . She loves to explore all kinds of lifestyle photography , passionate about nutrition and healthy food and loves to share stories around it, often with some glimpses from her day to day life.
I love the tangy spicy Thai curry too.
Lovely and colourful dish..Beautiful clicks too…
colourful and healthy curry!!!beautiful click!
Wow Rekha!! I am in LOVE with this soup, I have to try this! Love Thai curry and this is so perfect for the gloomy weather here. Beautiful photos!
This looks so delicious, I love a veggie curry occasionally.
You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.
Hi your recipes look really healthy, wish that you would add calorie information to them too! It is easy to do at:
http://recipes.sparkpeople.com/recipe-calculator.asp