1 HomeCooked: Vegetarian Thai Red Curry with Steamed Rice Recipe | Riot of Flavours
Cuisines Curry HomeCooked Vegetarian

Vegetarian Thai Red Curry with Steamed Rice

October 20, 2013

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.

 

Print Recipe
Vegetarian Thai Red Curry with Steamed Rice
Fragrant with lemongrass, this recipe is a keeper!
Course main course
Cuisine thai
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
For the curry
For the red curry paste
The vegetables
Course main course
Cuisine thai
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
For the curry
For the red curry paste
The vegetables
Instructions
  1. Infuse the chillies and lemongrass in hot water for minutes along with half the onion and garlic.
  2. In the meanwhile, roast the star anise and grind together with the remaining onion and garlic and the ginger.
  3. If you have ripe bulbs of lemongrass, grind this too.
  4. Add the soaked ingredients, except for the lime juice.
  5. Discard the lemon grass leaves.
  6. Once you have a fine paste, keep aside in a bowl and add the lime juice and zest.
  7. In a wok, heat the oil and add the red curry paste.
  8. Cook till the rawness of the paste is reduced and the paste releases an aroma.
  9. To this, add the vegetables and basil and saute well.
  10. Gradually add the coconut milk and mix well.
  11. Put in the milk (this depends on whether you want a thinner consistency; I prefer mine slightly thick). And stir this well.
  12. Once the curry is simmering, add salt and the sugar/jaggery to taste (this balances out the flavour and brings out the sweetness of the coconut milk).
  13. Cook the curry for another 10 minutes and serve hot with steamed rice.
  14. Garnish with fresh coriander leaves.
  15. For the steamed rice, I like to use the water in which the chillies and lemongrass have been infused - it complements the flavour of the curry. 
  16. Also, in case you want to use meat or seafood, simply saute it in some red curry paste till half done and finish it off in the curry. 
Recipe Notes

Note:

Share this Recipe

You Might Also Like

No Comments

Leave a Reply