Thai Red Curry – Hearty, aromatic curry perfect with a bowl of rice/noodles! This is my absolute bowl of comfort, it hits all the right spots and keeps you craving for more. Thai cuisine has a balance of sweet, spicy, salty – full of aromas and this curry is just that. Big, bold Thai flavours, beautifully fragrant and creamy enveloping the vegetables. You get a spice from the chillies but also a slight sweet note from the jaggery finishing off with an aromatic whiff from the lime leaves and lemongrass. This curry is a family favourite at home and you will always find a jar of red curry paste is kept in my fridge for emergency Thai red curry cravings. Get moving and cook this, you will not regret it 🙂

If you would like to try my Thai Green Curry recipe, click here. Do tag me on Instagram if you make this, enjoy!

Thai Red Curry

Recipe by Aishwarya

Makes

Prep time

minutes

Cooking time

minutes

Ingredients

RED CURRY PASTE
1/2 inch galangal/ginger (peeled)
12-15 fresh basil leaves
7-8 dried red chillies
1/2 inch lemongrass
2 kaffir lime leaves
6 garlic pods (peeled)
1/2 tsp salt – to taste
VEGETABLES
4-5 Baby corn – sliced into 2inch pieces
7-8 mushrooms – chopped into quarters
1 green capsicum – sliced
FOR THE CURRY
200 ml coconut milk
Salt to taste
1 1/2 tbsp jaggery
1/2 tsp soy sauce
1 cup water

Directions

Soak the dried red chillies for 15-30 minutes in hot boiling water.
Heat a tbsp of sesame oil and stir fry the baby corn for a couple of minutes, add in the capsicum and mushroom and sauté for 10 minutes. Remove from pan and set aside to be used later.
Add the soaked chillies along with the remaining curry paste ingredients into a blender and grind to a smooth paste along with 5-6 spoons of water.
Heat 1 tbsp of vegetable oil and add the paste. Sauté for 5-7 minutes or till the oil starts to seperate from the paste. It should be deep red in colour.
Add in the coconut milk and water. Let this simmer for 15 minutes on a slow flame.
Add in the soy sauce, jaggery and season with salt. Taste this and adjust accordingly. There should be a good balance between sweet and salty.
Add in the stir-fried vegetables and let this cook for 5-10 minutes. Garnish with basil leaves.
Serve with hot rice or pour over some noodles. Enjoy!