Thai Red Curry is one of those iconic dishes that comes to mind every time we think of Thai Cuisine. That and off Coarse the Thai Green Curry. Earlier it used to be a very rare dish. I would make it once a year or so. If any of my friends or sister came over. The ladies in the kitchen and the men cutting vegetables and breaking coconuts and squeezing the milk out of it. This was a day long activity. But now thanks to ready made spice mix pastes and ready made coconut milk that are available, making these dishes are a lot easier.
I used ready made Red Curry Mix and Coconut milk. They are easily available online or at the nearest grocery shop. You can go the traditional way but its just a lot of work. But since we are "theuncook" community. And our aim to make cooking simple an enjoyable for everybody :) we will go with a simpler recipe that everyone can replicate.
Tips
Usually the curry paste is good enough. It does not need any additional salt or masala. However you can keep some salt handy in case you want to customize to your taste.
I am a vegetarian. Thai curries can be made with chicken or duck meat as well. This applies to both Red and Green versions.
Also there are no limitations to the kind of veggies you can use. Capsicum , Bell Peppers, Cabbage and Broccoli all are game for this dish.
Ingredients
1 medium Onion Chopped
1/2 cup Zucchini chopped
3 large leaves of Spinach
1/2 cup Carrot chopped
1/2 cup Potatoes chopped
1/2 cup Beans chopped
1/2 inch Ginger grated
2-3 Cloves Garlic grated/chopped.
2 tsp Red curry paste
200 ml Coconut milk
Salt to taste
1 tsp Brown Sugar (Optional)
1 tbsp Soy Sauce
1 tsp Lemon Juice
2-3 stalks of Lemon Grass
2 tbsp Coconut oil/ Ghee.
The Recipe
Heat a pan on medium flame with a tbsp of oil/ghee.
Add the onion and fry till pink. Then add the ginger and garlic and fry for a few secs.
Now add the veggies and Sautee them on Low flame.
Time to add the Red Curry Paste and Mix Very Well. Cook for a couple of mins.
Add the Coconut Milk. Mix Well. Let it slowly simmer and cook. Stir Occasionally.
Say sauce can be added now.
Lemon grass can be added now.
Salt and Brown Sugar can be added at this stage if its needed.
Cook until a nice flavor rises from the curry.
Turn off the flame and add the lemon juice and mix well .Close with lid and leave it for a couple of mins.
Serve Hot with Rice.
The Recipe with Pictures
Heat a pan on medium flame with a tbsp of oil/ghee.
Add the onion and fry till pink. Then add the ginger and garlic and fry for a few secs.
Now add the veggies and Sautee them on Low flame.
Time to add the Red Curry Paste and Mix Very Well. Cook for a couple of mins.
Add the Coconut Milk. Mix Well. Let it slowly simmer and cook. Stir Occasionally.
Soy sauce and the lemon grass can be added now.
Salt and Brown Sugar can be added at this stage if its needed.
Cook until a nice flavor rises from the curry.
Turn off the flame and add the lemon juice and mix well .Close with lid and leave it for a couple of mins.
Serve Hot with Rice.
Thai Red Curry for you to enjoy. This is best served with sticky rice. But we in India have our own range of rice varieties and in all likely hood we will prefer a Basmati variety owing to the Taste and fragrance. They are nice long grains that are non sticky and gives a good texture in the mouth. I would urge a lot of my international friends to try out a Basmati Variety rice someday.
If you would like to know more about Thai Red Curry please reach out via the comments section. I will try my best to help.
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Yenjoy!