Saturday, August 30, 2014


Thai red Curry

How to make Thai Red curry with Tofu / Chicken / Shrimp at home
Cooking Time : 25min
Serves : 3 
Ingredients :

Tofu / Chicken / Prawns : 200g
Onion : 1/2
Zucchini : 1/2
Carrot : 1
Mushrooms : 5, halved
Blanched  / Steamed Broccoli : 4florets (Do not add broccoli before steaming  / blanching it as broccoli can dominate its flavor)
Thai Red Curry Paste : 1tbsp
Coconut Milk : 1/2 Can
Boiling Water : 1Cup
Ginger : 1/2 inch, Julienne 
Garlic : 2, Julienne
Basil leaves : 5, finely chopped
Coriander Leaves : handful, finely chopped
Fish Sauce : 1tsp (optional, i didn use)
Kaffir Lime Leaves : 2, or Lemon zest of 2 lemons
Lemon grass : 2stalks (if you are not using Lemon grass, add Lemon juice from half of a lemon after making the curry and boil for a minute)
Brown sugar : 1/2tbsp
Olive oil

Thai Red Curry

Directions :

1. Heat oil in kadai and saute Thai Red curry paste for 2minutes. Now add kaffir lime leaves, onion, garlic, ginger and lemon grass. 

2. If you are using chicken  / shrimp, add at this stage and cook till its 70% cooked. Now stir in coconut milk and boiling water.

Brown Rice and Thai Red Curry with Shrimp & vegetables
 3.  When chicken is completely cooked,  add the vegetables (If you are using Tofu, add now) and cook for few minutes(3-5minutes, they should be tender-crisp). 

4. Stir in coriander leaves, salt, sugar and basil leaves. Add sauce and adjust the salt if needed. Serve Thai red curry hot with Thai Jasmin rice / Thai sticky rice / cooked basmati rice / Brown rice.

Thai Red Curry
 Notes :
Yo can add 3tbsp of pineapple chunks to give natural sweetness to this dish.

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1 comment:

  1. hhm looks delicious and does like really taste good with our Indian brown rice or normal rice.