BM # 31   Week 2  Day 1

Week 2 begins and for this week I have picked Main Course as the theme .When we say Main Course , it gives you such a wide variety.It was rather difficult to choose, but I have tried to put together  some mini platters  for the coming two days.For today it is Thai Food.Thai food is one of my son’s favorite food, it’s light and if one has the ready paste and ready coconut milk, it is such a quick affair.

 I have always made the Thai Green Curry, so this time I decided to make the Red one, I made the paste myself, but I used ready coconut milk.One can use different veggies for the curry as per one’s taste.

Red Thai Curry Paste

10 red chilles , soaked in warm water for minutes and drained
1 onion , chopped
4 cloves garlic
1 tbsp ginger
2 lemongrass
6 stalks of coriander leaves
1 tbsp coriander powder
2 tbsp cumin seeds powder
1/2 tsp white peppercorn
1/2 tsp salt
Grind all the ingredients to a paste in a mortar or a food processor using a little water.
Store in an airtight container (for upto 1 month). Alternatively, freeze for upto 3 months.
Use as required.
To obtain a bright red curry paste, use red Kashmiri chillies.
adapted from Tarla Dalal

6 to 7 tbsp Red Curry Paste
2 cups coconut milk
1 tbsp cornflour , mixed in water
1/2 tsp soy sauce
15 basil leaves, chopped
1/2 cup French beans
12 cup carrots
1/2 cup tofu
1 cup cauliflower florets
1 tbsp oil
salt to taste

Mix the cornflour and coconut milk.
Heat the oil in a large pan, add the red curry paste and fry for a few minutes.
Add the coconut milk, soya sauce, basil leaves and all the vegetables.
Simmer for 10 minutes till the vegetables are tender.
Add salt.
Boil for 1 to 2 minutes till the curry thickens.
Serve hot with steamed rice or noodles.
This curry has a very subtle flavor , of course one can make it really fiery, but I like it milder.You could add more red chillies if you wish .

Thai Red Curry

16 thoughts on “Thai Red Curry”

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