Thai red curry with step by step pictures. This vegetarian thai red curry is made using homemade red curry paste and vegetables.

Thai Red Curry

I am moving back to Thai today. I am making the most popular thai dish. Love thai food so much. They are spicy and coconut which I always love. I am planning to post many thai dishes soon. I live in a place where I cannot find galangal and lemon grass.

know those are important in thai cooking. But I always want to try this dish, so I bravely made this dish without those two. It still came out great. The red curry I made was really good. You could make double the batch and freeze it. So you can use it whenever you want. I served this dish with roti. But this goes well with rice. Please try this dish and let me know what you think.

Thai Red curry paste Recipe

Onion- ½ sliced
Shallots(sambar onion)- ½ cup
Dry red chilli-6
Ginger-1 inch piece
Garlic-10 cloves
Coriander seeds(malli)-1 tblspn
Cumin seeds(jeera)-1 tsp
Coriander stems- ½ cup
Kaffir lime skin(Narthankai)-3 peels
Salt -1 tsp
Oil-3 tblspn
Water as required

Thai Red Curry with Step by Step Pictures

Take your ingredients

all chopped and prepared

peel the skin of kaffir lime

Ur ingrediants for red curry paste

Blend to a smooth paste by adding water and oil

Fry paneer cubes

cook the paste in oil

add veggies and cook..Add in paneer pieces

Pour in coconut milk and let it boil

Serve hot

📖 Recipe Card

Thai Red Curry | Vegetarian Thai Red Curry

Thai red curry with step by step pictures. This vegetarian thai red curry is made using homemade red curry paste and vegetables.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Thai

Servings servings

Ingredients

Tofu- ½ packet cubed
Green Capsicum-1 cubed
Yellow Capsicum-1 cubed
Carrot-1 sliced in diagnol
Onion- ½ cubed
Mushroom-1 cup cubed
Baby corn-1 cup sliced lengthwise
Coconut milk-2 cups
Salt to taste
Sugar-1 tblspn
Lemon juice-1 tsp
For Thai Red curry paste:
Onion- ½ sliced
Shallots sambar onion- ½ cup
Dry red chilli-6
Ginger-1 inch piece
Garlic-10 cloves
Coriander seeds malli-1 tblspn
Cumin seeds jeera-1 tsp
Coriander stems- ½ cup
Kaffir lime skin Narthankai-3 peels
Salt -1 tsp
Oil-3 tblspn
Water as required

Instructions

Make a paste by grinding all ingredients in a mixer to a fine paste.
Fry the tofu pieces in a teaspoon of oil and set that aside.
Heat oil in a kadai and add 3 tblspn of the red curry paste and mix well.Season with salt and sugar to taste and mix well.Cook till oil separates.
Add in all the prepared vegetables and mix well.Cover and cook for 5 min.
Now add in the tofu pieces and mix well.
Pour in the coconut milk and mix well.Cook for 5 min.
Switch off the flame.Add a teaspoon of lemon juice and mix.
Serve hot with roti or rice.