Thai Red Curry

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Prep Time: 15 mins
Cooking Time: 15-20 mins
Serves: 3-4

½ cup Carrot, thinly sliced
½ cup Mushrooms (I used Shiitake Mushrooms), sliced
½ cup Potato, diced into a 1 cm cubes
½ cup Baby Corns, sliced
½ cup Sugar Snaps/French Beans, cut into 1 cm pieces
½ cup Green Peas
½ cup Red Bell Pepper, cut into small pieces
½ cup Spring Onion Greens, thinly chopped
1 can Coconut Milk
2 tbsp Sambal Olek/1 tbsp Red Chilli Paste
2 fresh/frozen/dry Kaffir Lime Leaves, snipped into thin strips (Optional)
1 tbsp Oil
Salt to taste

For Red Curry Paste:
1½ tbsp Coriander Seeds
3 Green Cardamom Pods, (only the seeds)
4-5 Dry Red Chilies, adjust acc to taste
¼ tsp Black Pepper
2 Garlic Flakes
1 small Onion
1 inch Galangal/Ginger
2 sticks Lemon Grass (lower half)/ ½ Lime zest + 2 tbsp Lime Juice
2 tbsp Tomato Paste
1 tbsp Tamarind Juice
½ cup Coriander Stems (not leaves)
2 tbsp Basil/1 tsp Dry Basil Powder

Dry roast coriander seeds, cardamom seeds, dry red chilies and black pepper over a medium heat for around 1 minute.
Grind the above roasted spices with garlic flakes, galangal, lemon grass, tomato paste, tamarind juice, coriander stems and basil to a smooth paste.
Heat 1 tbsp of oil in a pan and add ground red curry paste and sauté it over a medium flame for around a minute.
Add all the vegetables except for spring onion greens and pour water so that the vegetables are just covered and cook over a medium flame for around 5 minutes till the vegetables are half cooked.
Then add coconut milk, salt to taste, kaffir lime leaves, sambal olek and cook for further 10-15 minutes till the vegetables are cooked.
Switch off the flame and chopped coriander leaves, greens of spring onion and serve hot with aromatic Jasmine Rice.

Garnish with fresh basil and coriander leaves and serve hot with Jasmine or sticky rice and enjoy.

1. Vegetarian Fish Sauce is a mixture of soy beans, salt, sugar, water, chilli, and citric acid which acts as a preservative. I make my own Veg Fish Sauce when I am short of strore bought by adding ½ cup Soya Sauce+1 tbsp Sugar+1 tbsp Red Chilli Paste+ ¼ tsp Citric Acid/1 fresh Lime Juice.
2. Galangal is available as fresh/dried/paste form in local oriental stores or Asian stores and sometime in supermarkets. If you don’t have Galangal in your pantry use Ginger and 1 tsp Lime juice instead. I usually add small piece of ginger along with galangal which gives extra flavour and kick to the curry.
3. Sambal Olek is basically a spicy chilli paste. You can make your own Sambal Olek at home by grinding
10-15 Red Chillies (with seeds) + 2-3 tbsp White Vinegar + 1-2 tsp Salt (OR)
10-15 Red Chillies (with seeds) + 2 tbsp Rice Wine Vinegar + 1 tbsp Palm Sugar + Salt (OR)
10-15 Red Chillies (with seeds) + 2 tbsp Lime Juice + 2 tbsp Sesame Oil + Salt
Store this paste in a sterilised glass jar and store it in fridge. It usually lasts for few weeks.
4. Kaffir Lime Leaves are usually available in Chinese/Vietnamese/Thai stores as fresh or in frozen section. Dry Kaffir Leaves are available in any big supermarket in their dry herbs or oriental food aisle. When they are not available substitute them with lime zest and juice.
5. Lemon Grass is available as fresh/frozen/dry/paste. You can substitute them with lime zest and juice.