A fragrant curry is always refreshing. It should have the right balance of flavours to hit the right taste buds. A freshly ground masala then takes the curry to the next level. Of course any curry with Oriental flavours like this Thai red curry with homemade red curry paste is surely a winner.
Thai red curry with homemade red curry paste has all the good ingredients. Some simple spices like black pepper and coriander seeds together with some herbs like Thai basil, lemon grass, garlic etc create a wonderful balance. To counter these strong flavour a splash of coconut milk will make it creamy and round up the flavours.
In this Thai red curry with homemade red curry paste, I have used some simple vegetables like eggplant/aubergine, mushrooms, and capsicum for extra flavour and colour. But you can use some special ingredients like Tofu or pok choi (bok choi), some greens etc. Either way make it fresh and serve with some fragrant Jasmine rice. Also try other curries from FOI, veg chilli, Thai green curry with fresh Thai green curry paste, Indian curries like methi malai paneer, Tamatar kaju paneer, palak paneer, peas kurma etc.
- 1 Tbsp coriander seeds/dhania
- 7-8 whole black peppercorn
- 1 dry red chilli
- 1 chopped ginger
- 2-3 stalks lemon grass
- 1 red chilli
- Choppped coriader leaves
- 12 cloves garlic
- Few Thai basil leaves
- 1-2 spring onions or chives
- Salt to taste
- ½ Cup diced eggplant/aubergine
- ½ Cup sliced mushrooms (optional)
- 1 piece red capsicum
- 1 piece yellow capsicum
- 2 Tsp oil
- 1 Cup spinach
- ½ Cup coconut milk
- Water to adjust consistency
- 2 Tbsp date syrup/nectar
- Salt to taste
- Zest of 1 small lime
- 1 stalk chopped lemon grass
- Juice of ½ lime
- Let's start by making curry paste, dry roast coriander seeds and black pepper together on low flame till fragrant
- Soak dry red chilli in water for 10 mins
- Meanwhile chop the other ingredients mentioned in curry paste section and keep them ready
- In a small mixer jar or blender add dry roasted coriander seeds and black pepper
- Next add soaked dry red chilli (minus the water)
- Add all chopped ingredients and salt to taste
- Blend into a thick paste with enough water
- Next get all the vegetables ready, dice eggplant and capsicum, slice mushrooms
- Zest the lime and chop lemon grass and keep ready
- Wash and roughly chop spinach
- In a pan, heat oil
- Saute red and yellow capsicum for a few seconds
- Add diced eggplant and sliced mushrooms
- Keep sauteing till the vegetables wilt and cook a bit, takes about 2 minutes
- Next add chopped spinach and saute till the leaves wilt
- Add the prepared red curry paste and mix well
- Pour enough water to adjust consistency about ¼ Cup
- Sprinkle salt to taste and mix well
- Coconut milk can go in next, mix well
- Tip in the chopped lemon grass and lime zest
- Now comes the sweet part, add some date nectar for sweetness
- Squeeze juice of half a lime and mix well
- Bring to a simmer till curry consistency is reached
- Serve hot with sticky jasmine rice, sauteed beans and some Thai red curry on the side
Supermarkets usually have lemon grass or you can grow at home
You can also add jaggery or palm sugar instead of date nectar
Thai Red Curry With Homemade Red Curry Paste Stepwise:
Let's start by making curry paste, dry roast coriander seeds and black pepper together on low flame till fragrant
Soak dry red chilli in water for 10 mins
Meanwhile chop the other ingredients mentioned in curry paste section and keep them ready
In a small mixer jar or blender add dry roasted coriander seeds and black pepper
Next add soaked dry red chilli (minus the water)
Add all chopped ingredients and salt to taste
Blend into a thick paste with enough water
Next get all the vegetables ready, dice eggplant and capsicum, slice mushrooms
Zest the lime and chop lemon grass and keep ready
Wash and roughly chop spinach
In a pan, heat oil
Saute red and yellow capsicum for a few seconds
Add diced eggplant and sliced mushrooms
Keep sauteing till the vegetables wilt and cook a bit, takes about 2 minutes
Next add chopped spinach and saute till the leaves wilt
Add the prepared red curry paste and mix well
Pour enough water to adjust consistency about 1/4 Cup
Sprinkle salt to taste and mix well
Coconut milk can go in next, mix well
Tip in the chopped lemon grass and lime zest
Now comes the sweet part, add some date nectar for sweetness
Squeeze juice of half a lime and mix well
Bring to a simmer till curry consistency is reached
Serve hot with sticky jasmine rice, sauteed beans and some Thai red curry on the side
