Site icon Food Of Interest

Thai Red Curry With Homemade Red Curry Paste | Curry Recipes

vindhyadesai
Thai red curry with fresh homemade red curry paste

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.


Thai Red Curry With Homemade Red Curry Paste | Curry Recipes
 
Save Print
Prep time
Cook time
Total time
 
Spicy, comforting, Thai red curry with homemade red curry paste
Author:
Recipe type: Dinner
Cuisine: Thai
Serves: 2-3 people
Ingredients
For Red Curry Paste:
  • 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
For Thai Red Curry:
  • 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
Method
  1. Let's start by making curry paste, dry roast coriander seeds and black pepper together on low flame till fragrant
  2. Soak dry red chilli in water for 10 mins
  3. Meanwhile chop the other ingredients mentioned in curry paste section and keep them ready
  4. In a small mixer jar or blender add dry roasted coriander seeds and black pepper
  5. Next add soaked dry red chilli (minus the water)
  6. Add all chopped ingredients and salt to taste
  7. Blend into a thick paste with enough water
  8. Next get all the vegetables ready, dice eggplant and capsicum, slice mushrooms
  9. Zest the lime and chop lemon grass and keep ready
  10. Wash and roughly chop spinach
  11. In a pan, heat oil
  12. Saute red and yellow capsicum for a few seconds
  13. Add diced eggplant and sliced mushrooms
  14. Keep sauteing till the vegetables wilt and cook a bit, takes about 2 minutes
  15. Next add chopped spinach and saute till the leaves wilt
  16. Add the prepared red curry paste and mix well
  17. Pour enough water to adjust consistency about ¼ Cup
  18. Sprinkle salt to taste and mix well
  19. Coconut milk can go in next, mix well
  20. Tip in the chopped lemon grass and lime zest
  21. Now comes the sweet part, add some date nectar for sweetness
  22. Squeeze juice of half a lime and mix well
  23. Bring to a simmer till curry consistency is reached
  24. Serve hot with sticky jasmine rice, sauteed beans and some Thai red curry on the side
Notes
Add Italian basil or Keffir lime leaves instead of Thai basil if you want

Supermarkets usually have lemon grass or you can grow at home

You can also add jaggery or palm sugar instead of date nectar
3.5.3226
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

Exit mobile version