I love curries. The more I’ve been cooking, the more I’ve been wanting to explore the various curries of the world – be it our very own Indian gravies with meat/vegetables or the South-East Asian ones like Burmese Khowsuey, Malaysian Laksa, or even Thai Curry. The first time I tasted Thai curry was at 5 Spice – a local Chinese restaurant in Mumbai quite a few years ago. It comes in the form of a fragrant pot rice with Thai Red Curry topped with loads of vegetables and the meat of your choice.
Soon I became obsessed with replicating this curry and tried various permutations. I even went to the extent of making my own coconut milk (it isn’t really difficult; its simply time consuming but gives the best results). After trying that out a few times, I shifted to using coconut milk from a carton; you are free to use whichever kind you like.
Like South-Indian food, South-East Asian curries use a lot of coconut/coconut milk, spices and aromatics – some of them peculiar to the country. In the case of Thai Curry (red, green or yellow) galangal, kaffir lime, fresh lemon grass and Thai bird’s eye chilli are staples. However, it isn’t easy to source these in Mumbai – unless you like frequenting gourmet stores. Well, I don’t; I try to use local ingredients, easy to source and use and definitely reasonable on the pocket. So here’s my recipe for Thai Red Curry with Steamed Rice using fresh and local ingredients.
Vegetarian Thai Red Curry with Steamed Rice
Fragrant with lemongrass, this recipe is a keeper!