Saturday, 4 July 2015

Dish #411 - Thai Red Curry

Thai red curry is a traditional fiery curry from Thailand... its a coconut milk based curry simmered with any fish, chicken or assorted vegetables. An excellent complement to steamed rice.
You can pick the ready made Thai red curry paste from any Supermarket or you can follow my "red curry paste" recipe. I got this recipe from an old Thai lady whom I met during our recent trip to Thailand. Infact from one of the small shacks in Krabi which served some amazing thai food...

Thai red curry paste - 6 -7 tablespoons
Coconut milk - 2 cups
Oil - 1tbsp
Basil leaves - finely chopped - 
2 tbsp 
Brinjal - 1 - cut into cubes
Big red chilly - to garnish
salt to taste

Red Curry Paste :
Whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained - 10
Roughly chopped onions - 3/4 cup
Finely chopped lemon grass - 
1/4 cup
Coriander seeds - 2 tbsp 
Cumin seeds - 
1 tbsp 
Roughly chopped ginger - 
1 tbsp 
Finely chopped coriander - 
1 tbsp 
Roughly chopped garlic - 
2 tsp 
Grated lemon rind - 
2 tsp 
White pepper powder - 
1/2 tsp 
salt to taste
Combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water. Use as required or store refrigerated.

Method to make curry:
Heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
Add the basil and cook on a medium flame for 1 minute.
Add the coconut-milk, brinjal cubes and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
Add the fish or chicken or assorted veges and mix well and cook on a medium flame for few more minutes till done.
Serve hot garnished with red chilly bits.

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