Mouth-Watering Thai Red Curry Recipe

Mouth-Watering Thai Red Curry Recipe

Mouth-Watering Thai Red Curry Recipe If you’re enticed by the fiery and exotic Asian flavors, then this recipe will conquer your heart and taste buds. An authentic dish from the far-east, Thai red curry is a delicate blend of meat and vegetables cooked in coconut milk. The signature ingredient for this recipe is the red curry paste that is often prepared from scratch in most Thai households. This recipe offers you the liberty to vary the ingredients used and adjust the amount of chilies added according to your preference.

The red curry paste, as with other traditional Thai recipes, is ground using a mortar and pestle. If you think that using mortar and pestle is time consuming, you can settle for a coffee grinder to grind the paste. Try the delicious red curry for dinner tonight and bring home the taste of Thailand.

Preparation Time: 40 minutes
Cooking Time: 1 hour
Serves: 4

Ingredients Required

400 ml coconut milk
3 tbsp red curry paste
1 yellow pepper
1 green pepper
1 small brocolli
2 carrots
½ cup snow peas
250 g tofu
200 g skinless chicken breast
2 garlic cloves
8-10 basil leaves
2 tbsp palm sugar
1 tsp fish/soy sauce
2 tsp oil

For the Red Curry Paste

20 Thai red chilies
6 Serrano chilies
½ tsp peppercorns
5 kaffir lime leaves
2 inch galangal/ ginger
¼ tsp cumin seeds
¼ tsp coriander seeds
2 tsp dried shrimp paste
2-3 fresh lemongrass stalks
3 tbsp garlic cloves
8-10 shallots


1. To prepare the red curry paste, you will need a mortar and pestle. Finely chop the lemongrass stalk and galangal. Cut the kefir lime leaves into thin strips. Slice the Thai red chilies into halves and soak them in warm water for 20 minutes or until softened. Chop the shallots and mince the garlic cloves. Cut the serrano chilies into thin slices.

2. Heat a large pan over a medium flame. Add the cumin and coriander seeds to the pan and roast them until fragrant and light brown. Add the sliced serrano chilies and roast until they leave a pleasant aroma. Transfer the contents of the pan to a plate and allow it to cool.

3. Once the roasted mixture cools down, place them in the mortar and crush them finely using a pestle.  Set the powdered mixture aside for later use. Next combine kefir lime leaves, galangal, lemon grass, shallots, soaked red chilies and garlic cloves in a large bowl. Pound the ingredients in 2-3 batches until you get a smooth paste and transfer them on to a plate.

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4. Return the paste to the mortar and add the roasted mixture to it. Next add shrimp paste and salt to the mortar. Pound the ingredients for 3-4 minutes until you get a smooth paste. You can also use a food processor or a coffee grinder to prepare the red curry paste.  If you are making a vegetarian version of red curry paste, replace the shrimp paste with mushroom paste.

5. You can store this paste for two weeks in the refrigerator and up to six months in the freezer. Alternatively, use can use ready-made red curry paste available in Asian supermarkets. The red curry paste can also come handy in other famous Thai recipes like fish cakes and grilled sausages.

6. To prepare the curry, clean and wash all the vegetables. Cut the green and yellow peppers into long thin strips. Mince the garlic cloves, chop the basil leaves and julienne the carrots. Cut the cauliflower into small pieces and dice the tofu. If you are using chicken, cut them into thin strips. You can also add other vegetables like zucchini, cilantro, cauliflower, etc. in the recipe.

7. Place a large wok on a medium flame and add two teaspoons of oil to it. When the oil is heated, add three tablespoons of red curry paste and sauté it for 2-3 minutes until fragrant. Add the garlic and chicken strips to the wok and sauté until the chicken pieces turn light brown in colour. For an interesting variation, add bite-size pieces of beef or pork instead of chicken in the recipe.

8. Stir in the vegetables and fry for few minutes. Add a teaspoon of soy or fish sauce and combine well. Pour the coconut milk into the wok and mix the ingredients thoroughly. Reduce the heat to low, cover and simmer the contents of the wok for 25-30 minutes or until the chicken and vegetables turn tender.

9. When the sauce becomes thick, toss in the tofu and chopped basil leaves. Adjust the seasoning and cook the curry for another 5 minutes. Transfer the red curry to individual bowls and garnish with chopped basil leaves. This recipe is a perfect complement to noodles or jasmine rice.