Thai Red Curry is easily the most popular dish from Thailand. Made with an aromatic mix of fresh vegetables, herbs & spices, and red chilies; it offers a harmony of tastes and textures that is truly amazing. Its rich, spicy and bold taste, with a subtle hint of sweetness, is effectively hot without being overpowering. It’s warm and comforting and just perfect for days when you are craving for something simple yet indulgent. A traditional spicy Thai Red Curry is usually best enjoyed with fragrant steamed rice but in some places, it is also eaten with noodles.
- 1 each of green, red & yellow bell pepper (cut into long strips)
- 5-6 florets of broccoli
- 2 carrots (peeled and cut into small cubes)
- 2 tbsp Thai Red Curry Paste
- 2 tbsp red chilies (finely chopped)
- 250 gm boneless chicken pieces
- 2 cups Dabur Hommade Coconut Milk
- ½ cup water
- 2-3 kafir lime leaves
- 1 tsp sugar
- 1 tbsp soy sauce
- 2 tsp lemon juice
- Salt & pepper to taste
For garnish: - 1/2 tsp freshly grated ginger
- Chopped coriander leaves
- Chili oil
For the side dish
- 1 cup long grained rice (washed & soaked for at least 20 mins)
- 1 cup Dabur Hommade Coconut Milk
- 1 cup water
- 2 sprigs of rosemary
- Salt to taste
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3-4 people
For fragrant rice: - To cook the rice, put the water on the boil
- Once the water has boiled add the rice along with coconut milk, rosemary
- Allow it to boil for 30 minutes on low heat. Keep stirring and checking the
grain from time to time to see if it’s cooked.
- Once cooked, take the pot off the heat, drain the rice, cover them with a lid
and let them rest in the pot until you are ready to serve.
For Spicy Thai Red Curry: - Warm a large pan and add oil to it
- Once the oil is hot, add garlic & ginger paste, onion and a sprinkle of salt.
Let the onion cook till it has softened and turned translucent. This can take
anywhere between 3-5 minutes. Keep stirring occasionally to stop the onion
from sticking to the bottom of the pan.
- Now add the bell peppers, carrots and broccoli and cook till the vegetables
have turned tender.
- Now add the Thai Red Curry paste and cook, stirring often, for 2 minutes
- Now add the coconut milk, water and sugar and stir to combine.
- Bring the curry to a boil and add boneless chicken pieces to it.
- Add kafir lime leaves and seasoning, cover with a lid and let it simmer over
medium heat for 10-12 minutes or till the time the chicken is tender
- After 10 minutes, check the curry for its consistency. If you feel it has become too
thick, you can add a bit of water to it and boil it for another 2-3 minutes
- Once done, take the pan off the heat and add soy sauce and lemon juice to
the curry and stir
How to serve? - Take a bowl and rice to it
- Now add the Thai Red Curry on top and garnish it with finely chopped red
chilies, finely grated ginger and coriander leaves.
- If you like your Thai Curry spicy hot, you can also add a teaspoon of red chili
oil on the top for the extra heat.
- Serve hot
Tips & variations:
- If you are a vegetarian, you can replace the boneless chicken with tofu or paneer
- Just stir fry the cubes of paneer or tofu in a tablespoon of coconut oil before
adding them to the curry
- If Green Curry is what you prefer, to the same recipe instead of putting Red Thai
Curry Paste, add 2 tablespoons of Green Thai Red Curry and voila, your
homemade restaurant quality Asian meal is ready to be served!
- You can serve the curry with variety of noodles like garlic noodles, Pad Thai
noodles, glass noodles etc. as well, depending on your taste and choice.