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. 🙂
Serves: 4
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
Other Ingredients
- 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.
Tips
- 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:
Yummylicious curry… 🙂
I love red curry and am thrilled you made yours from scratch!
When I saw from your guest post that you loved thai food too, I was smiling. 🙂
Yes, it was fun.
i love all kind of thai food…….green curry is one of my fav <3 this looks so good, Aruna 🙂
Yummmmyyyy….
OMG…..these look delish 🙂
delicious……
this one is my fav red curry… A treat for a veggie lover like me!
Looks wonderful!! One of my FAVORITE dishes- great version. 🙂
Hi Aruna,
Is Galangal “Mavu sunti” in kannada????Please clarify….
Hi Pratibha,
Here is what I found on the net
Hi Aruna,
Thanx a lot for clarifying it instantly. I also checked it on the net but still confusing….
I buy from the gourmet shop. Have not found it available else where
You can use ginger as a substitute but use only half the amount
Hi Aruna,
oh great…But does not it change the taste? I had tasted it a couple of times in thai restaurant both green and red veg curry but i just could not clarify regarding this particular ingredient. Thanx a lot yaar!!!
I am seeing so many posts on Thai Red Curry….now I must try at home, looks great especially love the veggies 🙂
I just had to hop by from Virtual Vegan Linky Potluck to see your Vegetables in Thai Red Curry Sauce recipe.What a delectable dish! I can’t wait to try your recipe at home. All the best, Deborah
Aruna, looking at this entry at VVLP, I had the feeling that the picture looks so much like it could be yours, and I was right, it led me to Aaharam! Beautiful, and so authentic too, it is mind-blowing. Hats off to you, Aruna! You are not only proficient in all types of Indian cuisines but Asian and others too.
Thank you for the profuse praise, Apsara. However, I am just a learner. This time around i was so thrilled that i got the original spices to replicate the taste.
I learn so much from all of you all the time.
This red curry recipe looks so delicious Aruna and coming from you I am sure it will be indeed delicious.! I have never tried making red curry paste from scratch and so I am really tempted now! 🙂
Do make the curry paste. Very rewarding! 🙂