One of the great benefits of globalization for foodies like me is the availability of fruits, vegetables, spices, and condiments from across the world. I am slowly learning to make use of this advantage to try out a variety of international cuisines. In the forefront of my culinary adventures is Thai food. I absolutely love Thai food and ever since I discovered it as an alternative to Indo-Chinese, I must admit that I am rather partial to Thai food.
I have already written about Vegetables in Thai Green Curry Sauce. In that recipe, I had used ginger as a substitute for Galangal and regular lemon juice instead of juice from kaffir limes. This time around, I made the effort to source all the original ingredients and subtle differences in flavour were very evident. I am glad I made the effort. 🙂
Time: 45 Mins
Ingredients for the Vegetarian Thai Red Curry Paste
- Thai Bird’s Eye Red Chillies – 3
- Dried Red Chillies – 6
- Shallots – 2
- Coriander Stalks – 4
- Garlic Cloves – 2
- Galangal – 1″ Piece
- Kaffir Lime Leaves – 2
- White Part of Lemongrass – 3
- Coriander Seeds – 2 tsp
- Cumin Seeds – 1 tsp
- Brown Sugar – 1 tsp
- Light Soy Sauce – 1 tsp
- Juice of Kaffir Lime – 2 tsp
- Red Bell Pepper – 1 Small
- Yellow Bell Pepper – 1 Small
- Baby Brinjals – 3
- Baby Corn – 2
- Mushrooms – 6
- Broccoli Florets – 8
- Coconut Milk – 300 ml
- Vegetable Oil – 1 tbsp
Method to Make the Vegetarian Thai Red Curry Paste
- Soak the dried red chillies in warm water for 10 minutes.
- Dry roast the cumin and coriander seeds separately.
- Grind all the ingredients listed for Thai Red Curry paste till smooth. Use a little coconut milk or water, if required.
Method to Cook the Vegetables in the Thai Red Curry Sauce
- Cut the bell peppers into thin long strips.
- Quarter the mushrooms.
- Cut the baby corn into circles.
- Ensure that Broccoli florets are small.
- In a wok or kadhai, heat the oil.
- Add the brinjal pieces and saute for 3 minutes.
- Add the red curry paste and stir-fry for 2 minutes.
- Add the bell peppers and stir-fry for 2 minutes.
- Add the mushrooms, broccoli, and baby corn.
- Stir-fry for 2 minutes.
- Turn the heat to low-medium.
- Add the coconut milk and let the vegetables simmer in it till done.
- Turn off the heat and let the curry rest for 15 mins.
- Serve warm with steamed jasmine rice.
- Be careful about how many bird’s eye chillies you use as they are very, very spicy.
- The dried red chillies are only for the color. You could use Kashmiri Mirch.
I am so happy to be taking this recipe to: