Thai curry is a well-known dish in Thai cuisine that often entails the cooking of vegetables, pork, or shellfish in a hot and pungent sauce or curry paste, and serving it with rice. Thai curry that is produced without meat or fish is known as vegetarian Thai curry or veg Thai curry. Instead, it includes a range of vegetables, including bell peppers, broccoli, carrots, and eggplant, all of which are prepared in a fragrant curry sauce that is produced with coconut milk, lemongrass, ginger, garlic, and Thai spices. Veg Red Thai curry is frequently served with steamed rice and can be altered to accommodate various dietary restrictions or spice preferences. It’s a scrumptious and nutritious way to experience Thai food’s flavours while eating more plant-based meals.
Veg Red Thai Curry
How To Make Veg Red Thai Curry
So What’s up guys you are . Welcome to my new blog Today, I’m making Veg Red Thai Curry. Now, this recipe is Vegan and turns out really delicious. Whenever we make Thai Curry at home, we bring the readymade Thai curry paste in packets, & add coconut milk, along with vegetables, chicken or prawn to make Thai Curry.
But to make authentic home-made Thai Curry, it is important to make Thai curry paste at home. & this paste is very easy to make. Today, I’m making the Red version.
Let’s learn what ingredients are needed for the Thai Curry paste.
Prep time: 15-20 minutes Cooking time: 25-30 minutes Serves: 4-5 people
Red Thai curry paste Ingredients:
- CORIANDER SEEDS 1/2 TSP
- CUMIN SEEDS 1/2 TSP
- WHITE PEPPERCORNS 1/2 TBSP
- LEMON GRASS 3 STALKS (CHOPPED)
- GALANGAL 3 INCH (ROUGHLY CHOPPED)
- KAFFIR LIME LEAVES 5-6 (CHOPPED)
- GARLIC 10-12 CLOVES
- SHALLOTS 6-7 NOS.
- CORIANDER STEM & ROOTS A HANDFUL (CHOPPED)
- LEMON 2 NO. (PEEL)
- SALT A PINCH
- KASHMIRI RED CHILLI 12-15 NOS. (DESEEDED & SOAKED)
- SPICY RED CHILLI 4-5 NOS. (DESEEDED & SOAKED)
Red Thai Curry Ingredients:
- COCONUT MILK 600 ML
- RED THAI CURRY PASTE 1tsp
- QUANTITY WATER 500-600 ML
- BABY CORN 1/2 CUP
- CARROT 1/2 CUP
- MUSHROOM 1/2 CUP
- BROCCOLI 1/2 CUP (BLANCHED)
- CAPSICUM 1/2 CUP
- RED BELL PEPPER 1/2 CUP
- SALT IF REQUIRED
- BROWN SUGAR 1.5 TBSP
- BASIL LEAVES A LARGE HANDFUL
- KAFFIR LIME LEAVES 6-7 NOS.
- RED CHILLI 1-2 NOS. (SLICED)
I have a lot of ingredients here. Out of this we may have more than half of them in our pantries already.
Veg Thai Red Curry With Vegetables
1. First of all, let’s learn the ingredients which you may not have at your home, but are commonly used in Thai cuisine.
2. Here, I have lemon grass, & this ingredient that looks like ginger, is called Galangal, & these leaves, which are called Kafir lime leaves. These 3 ingredients are usually not found in our Indian kitchens. Apart from these there are 3 more ingredients which are used in Thai cuisine.
3. 1 is Kafir lime, the leaves of which we are using, the lemon of the same plant, especially the zest of it is used. Now, this fresh kafir lime is usually not easily available. So what I do is, I use the peel of the lemon that we use at home. If you can find the Kafir lime, which you may find in some supermarkets, then use the zest of that. otherwise you can use lemon zest.
4. Other than that shrimp paste & fish sauce is used to add that umami flavour & the saltiness to the dish. Since we are making the Vegetarian version, so I’m not going to add shrimp paste & fish sauce. If you’re making non-vegetarian version, then you can add 1 tsp shrimp paste & 1 tbsp fish sauce.
Add shrimp paste while making the paste & add fish sauce while making the curry. Even in non-vegetarian version, a lot of people don’t like the flavour of shrimp paste & fish sauce. If you want to skip it it’s optional. Traditionally & authentically these 2 ingredients are very important. Now the 3 ingredients that we are using, like lemon grass, galangal & kafir lime leaves have to be chopped or prepared, before blending or grinding.
Pre of veg red thai curry paste
5. Let’s learn how to prepare it. The lemon grass is made of a stalk & the leaves on top. We are not going to use these leaves at all. You can trim the leaves & add them to tea for good flavour. Now, within the stalk, the lower most part is slightly woody & difficult to grind. So remove that woody portion. Now, let us use the rest of the stalk.
6. Remove the outer thick covering. You have to just use the soft & tender part. & roughly chop the soft part into small pieces. Chop the lemon grass , This is Galangal. It looks like ginger but it’s flavour is very different.
7. Firstly wash & scrub it nicely. After that, you will see some stems, so remove them. & then roughly chop it. Once you have chopped the galangal like this, then let’s learn how to chop kafir lime leaves. Stack the leaves like this first, & then roll them & chop them , so that when you grind it in mortar-pestle, it will grind easily.
8. So, Ive chopped these 3 ingredients as I’m going to make the paste in a mortar & pestle. otherwise it becomes difficult to grind. If you are using a mixer or chopper, then you can cut it into even bigger chunks as it will be easy to blend in a mixer. Other than these ingredients, everything that we are going to use is available in our Indian kitchens,
Let me quickly tell you what are these ingredients. I’ve taken the coriander stems & roots from the coriander that we buy, use from that itself. then there’s garlic, shallots or sambar onions, the lime or lemon that I was talking about, I have taken the regular lemon that we find. we will use it’s zest. & there are 3 spices here. Coriander seeds, white pepper & cumin seeds. Lastly it is important to use dried red chilli for red Thai curry paste. So I’ve taken 10-12 dried Kashmiri red chillies, & 4-5 spicy dried red chilli. I’ve destemmed them & soaked them for 1/2-1 hour in hot water. So these are the basic Indian ingredients which we will always have in our pantries. Regarding these dried chillies, I’m using Kashmiri red chillies, obviously Thai red curry won’t have Kashmiri red chillies. Spur red chillies are commonly used & bird’s eye chilli is also used. Like even in Green Thai curry, bird’s eye chilli is used. For Red Thai curry the dried chillie, like spur red chillies are soaked and added.
Now, in India we already have so many varieties of dried red chillies, So today I’ve taken 2 in combination. The Kashmiri dried red chilli will give the vibrant red colour, & for the spicy red chillies, I’ve taken Pandi red chilli, but you can use any spicy red chilli, which will add that spicy kick.
So, this is how you have to take these ingredients.
How to grind
Now, the next step is to grind it. Either you can grind it traditionally in a mortar-pestle, It can take easily 20-25 minutes to make it traditionally, if you don’t have that much time, If you want to get the job done in 1-2 minutes, then take a chopper, mixer grinder & you can grind it in that.
Just what you need to do in that case is grind the dry spices separately, & grind the wet ingredients separately & grind them. Otherwise the dry spices might not grind properly. I’m grinding this traditionally in a mortar-pestle.
Let’s make the Thai curry paste.
make the Thai curry paste
First of all let’s crush the dry spices in a mortar & pestle, Add 2 tsp whole coriander seeds, 2 tsp cumin seeds, & add 1 tbsp white pepper. Now, grind these spices into a powder. I have been ground into a fine powder. This is how you have to grind it. Now Remove this fine powder & keep it aside.
Now, we have added 2 lemon grass stalks chopped to the mortar-pestle. 2 inch chopped galangal, 5-6 chopped kafir lime leaves, 8-10 garlic cloves, 5-6 shallots, & I’ve chopped some coriander stems & roots & added them.
Now the lemon peel that we have to use, let’s learn how to remove it. Using a knife or grater peel the top layer of the lemon peel. Take as little of the white part as possible as it is quite bitter. So, take the green part of the lemon peel & chop this lemon peel as well.
Now, add this lemon peel to the mortar & pestle. & add a pinch of salt to this. Now, you have to start grinding it. Firstly pound the larger chunks ,
Then you have to nicely grind this in the mortar-pestle until it becomes a very fine paste. After 4-5 minutes, I’ve nicely ground this & how is the consistency. At this stage, we have to add soaked red chillies. I’m roughly chopping them to make it easy to grind them. Roughly chop & add the red chillies too.
Now, continue to pound it in the mortar-pestle until it becomes a semi-fine paste. It will take approximately 15 minutes to grind it semi-fine. If using a mixer-grinder then your job will be done quickly. You can grind it in the mixer-grinder too.
Just be careful not to use too much water & not to make a fine or thin paste. Your paste should be thick. So I’ve nicely ground the Thai Curry paste. it has got a wonderful colour & consistency. At this stage, add the dry spices that we had ground.
Gently mix or grind it for a few seconds & you can see that our Homemade Red Thai Curry paste is ready. Our Red Thai Curry paste is ready & it has got such a vibrant colour, & it’s aroma is exquisite. This Thai Curry paste is very fragrant. & the quantity that we made today, will help make you Thai Curry twice.
I usually make it in double quantity, as it takes hard work. After 1-1.5 week we can reuse it. You can store it in an airtight container & keep it in the freezer & can remake the Thai Curry after a week or 2, whenever you’d like.
Now, let’s learn how to make Thai Curry using this Thai curry paste.
Sautéing Curry Paste
Take a wok. I have 400-500 ml coconut milk, I’m adding just 100 ml out of it right now. Sometimes while making Thai Curry, instead of using oil, coconut milk is used to cook the paste. So add it & bring it to a boil. Then to this add 1/2 of the Thai Curry paste that we made.
Stir this Thai Curry paste nicely, & continue to cook it on high flame until the fat starts separating from the coconut milk. and after 3-4 minutes, the fat has released & the colour & consistency of our Thai curry paste has changed.
At this stage, add the rest of the coconut milk. Totally you can use 400-500 ml of coconut milk. After adding coconut milk, add 500-600 ml water. Now, mix everything well.
Once everything is mixed, bring this curry to a boil. Once the curry comes to a boil, then I’m adding 1/3rd cup baby corn, Right now, I’m adding just 1 veggie as baby corn takes longer to cook than other vegetables. So, let the baby corn cook for 3-4 minutes. Once baby corn has cooked,
then add rest of the veggies. 1/3rd cup carrots, 1/3rd cup button mushroom, 1/3rd cup blanched broccoli, 1/3rd cup red bell pepper & add 1/3rd cup green bell pepper. Now, mix everything well. After mixing, taste the curry before seasoning it. Then add salt to taste,
& I’m adding 1.5 tbsp sugar. Traditionally palm sugar is used, I’ve used brown sugar here. You can use regular sugar too. And Stir it & let the veggies cook just about that much so as to keep the veggies crunchy still They should become soggy.
Making Thai Curry
Cook rest of the veggies for about 6-7 minutes in the curry. In this process even your curry will further continue to cook. Once you have cooked the curry, taste it again at this stage & adjust the salt & sugar at this stage again.
In the end add lots of basil leaves, add 6-7 kafir lime leaves, Then cook this curry for 1-2 more minutes so that the flavour of basil & kafir lime leaves seep into the curry.
Add basil in the end to retain the freshness of the flavour of the basil as it can become muted if added in the beginning & cooked.
After cooking the curry for 1-2 minutes, I’ve sliced big red chillies, cut into thick slices & added. & our Veg Red Thai Curry is ready.
Let’s plate it and serve.
Serving Suggestions and Leftovers
Our Veg Red Thai Curry has turned out so delicious with fresh home made Thai Curry paste. &
you can make this same veg Red Thai Curry recipe in the non-vegetarian version. The process will be to add chicken to the initial phase where you cooked Thai curry paste in coconut milk. You have to use chicken thigh & cook it & you can even add prawns at that stage. & then cook some more & then add rest of the coconut milk & continue to cook as you would. You can add veggies there too if you want. You can add vegetables of your choice.
So Definitely try this veg Red Thai Curry recipe at your home & tell me in the comments, how did you like this recipe. And Share this veg Red Thai Curry with your friends & family. And Hit the subscribe button if you’ve liked this recipe. have an amazing time with this beautiful Veg Red Thai Curry recipe at your home. Cheers!
Q: What is Veg Red Thai Curry
Veg Popular Thai food called “Red Thai Curry” is created with coconut milk, a fragrant and tasty red curry paste, and a variety of veggies. It is a meal that is often eaten with rice and is hot, acidic, and creamy.
Q: What are the ingredients needed to make Veg Red Thai Curry?
Red curry paste, coconut milk, vegetables such bell peppers, mushrooms, broccoli, and carrots, onions, garlic, ginger, vegetable broth, soy sauce, lime juice, brown sugar, and Thai basil leaves are all required to make Veg Red Thai Curry. For more protein, you might also include tofu or seitan.
Q: How do you make Veg Red Thai Curry?
In a pot with oil, sauté the onions, garlic, and ginger before adding the red curry paste and continuing to cook for a few minutes to prepare Veg Red Thai Curry. Once the vegetables are cooked, add the vegetable broth, coconut milk, and continue simmering. Serve with rice after adding soy sauce, lime juice, brown sugar, and Thai basil leaves.
Q: What vegetables can be used in Veg Red Thai Curry?
Vegetables including red peppers, mushrooms, broccoli, carrots, zucchini and eggplant can all be used in Veg Red Thai Curry. For more protein, you might also include tofu or seitan.
Q: What is the difference between red, green, and yellow curry paste?
In contrast to green curry paste, which is created with fresh green chilies and has a milder and sweeter flavour, red curry paste is made with dried red chilies and has a hotter and bolder flavour. Yellow curry paste is created with turmeric and other spices and is milder than both red and green curry paste.
Q: Is Veg Red Thai Curry gluten-free?
Yes, you can make Veg Red Thai Curry gluten-free by substituting tamari or gluten-free soy sauce for regular soy sauce.
Q: Can Veg Red Thai Curry be made in advance?
Yes, you may prepare the Veg Red Thai Curry ahead of time and keep it in the refrigerator for up to 3–4 days. Before serving, simply reheat it on the hob or in the microwave.
Q: What can be served with Veg Red Thai Curry?
Steamed rice or noodles are frequently paired with Veg Red Thai Curry. Additionally, naan or roti can be served with it.