Thai Red Curry
Updated: Jan 18
Thai food is a popular cuisine all over the world. It is mix of spicy, sweet and tangy flavours. There is extensive use of coconut in this cuisine. Once we are able to get the right ingredients then the recipes are very simple. Red thai curry is made with special red curry paste. Any kind of seafood, meat or veggies can be used to make this curry. Here I have used prawns with veggies like mushrooms, broccoli, green bell peppers
200 grams prawns
1 green bell pepper
7-8 broccoli florets
5-6 pea aubergine ( Thai brinjal)
1 tbsp fish sauce (optional)
200 ml coconut milk
Salt to taste
2 tsp sugar
For Red curry paste
4 Kashmiri red chillies
3 red Thai chillies
7-8 garlic pods
1 inch galangal or ginger
3-4 kaffir lime leaves
5 Sweet Basil leaves
Chopped lemon grass stalk
2 tsp coriander seeds
1tsp cumin seeds
Reserve some lime leaves, lemon grass stalk and basil leaves
Clean and devein the prawns. I had marinated the prawns with red chilli powder and salt.
Blanch broccoli with salt to retain bright green colour
Grind the ingredients under the heading for red curry paste to a fine paste. Use some water to make it fine
Heat some oil in pan. Add chopped garlic and saute it. Now add lemon grass and lime leaves.
Add sliced mushrooms, bell pepper, pea aubergines and saute. Now add the red curry paste and saute well. Add blanched broccoli. Add prawns and mix well.
Adjust salt. Add sugar and water to adjust the consistency of curry. Add fish sauce which is optional. Authentic thai recipes make use of fish sauce.
Finally add coconut milk and bring it to boil. Do not over cook prawns.
Garnish with basil leaves. Squeeze lime juice before serving
Delicious and flavourful red thai curry is ready. Serve hot with steamed rice
Tip : Other vegetables like french beans, coloured peppers, zucchini, bamboo shoots etc can also be used as per liking
Veggies and meat proportions can be changed as per choice