I think I have mentioned before that Thai is one of my absolute favourite cuisines. I just love the explosion of flavours and freshness that most Thai dishes have. I also love the abundance of vegetarian dishes in this cuisine. I can’t believe I still haven’t been to Thailand! It’s still in my list of future travel destinations.
I love the richness and coconutty creaminess of a Thai curry. And making your own including the curry paste is surprisingly easy. The secret to a great curry is in the combination of ingredients and balance of flavours. But really all you need to do is just throw everything in the blender (or food processor) and blend. The list of ingredients is huge and I think every single ingredient is important.
This recipe makes enough curry paste for 2 curries. It’s a bit hard to make less so I usually make a batch that I can use again later.
Vegetable Thai red curry
- Prep Time: 20m
- Cook Time: 20m
- Serves: 4
Ingredients
Curry Paste
- 1/2 tablespoon coriander roots
- 1/2 tablespoon ground coriander
- 1 teaspoon ground cumin
- 2 long red chillis
- 2 dried chillis (soaked in warm water)
- 1 tablespoon chopped galangal (or ginger)
- 1 tablespoon crushed garlic
- 2 tablespoons chopped lemongrass
- 2 teaspoons salt
- 1/4 cup chopped shallots (or red onion)
- 3 shredded kaffir lime leaves
Other Ingredients
- 1 can coconut milk
- 1 tablespoon coconut sugar
- 100 grams tofu cubed
- 1 carrot sliced
- 1 1/2 cups pumpkin cut in small cubes
- 1 cup broccoli florets
- 1/2 cup chopped green beans
- 1/2 cup snow peas
- 1/2 cup chopped red capsicum
- 1/2 cup chopped mushrooms
- shredded kaffir lime leaves to garnish
- cooked brown rice to serve
Instructions
- First you need to make the curry paste. Place all ingredients in a blender or food processor and blend until all combined.
- Heat a saucepan over medium heat. Add 1/2 cup of coconut milk and 1/2 of the curry paste (save the rest for later, it can keep in the fridge for around 10 days) and cook stirring frequently for a couple of minutes.
- Add the rest of the coconut milk, coconut sugar and pumpkin. Reduce heat, cover and simmer for 10 minutes. Add the remaining vegetables and tofu and cook for another 5 minutes (the vegetables should still have a bit of crunch).
- Garnish with some shredded kaffir lime leaver. Serve with steamed brown rice.
[…] recipe for this green curry paste is actually very similar to my red curry paste that I made a while back. The only difference is the addition of the Thai basil leaves which gives […]