Saturday, January 10, 2015

Thai Red Curry


A trip to a friend's farm yielded in a lot of fresh bounty! The inspiration for this curry came from the bunch of lemon grass in the goodies basket. This curry is made from scratch.




Red Curry Paste

Ingredients -

15 odd dry red chillies
10 peppercorns
1 tbspn dry roasted coriander seeds
1 tspn dry roasted cumin seeds
3 stalks of lemon grass(6 inches long)
1/4 cup coriander stems and leaves
1/4 cup onion or shallot
2 tbspn garlic
1 tbspn ginger or galangal
1 tspn minced lemon peel
3 kafir lime leaves or normal lime leaves

Procedure -

Soak the red chillies in warm water for 20 mins. Grind to a spice powder - peppercorns, coriander seeds, cumin seeds. Chop lemongrass finely and add to a blender. Add the red chillies and spice powder. Add coriander leaves and stems, onion, garlic, ginger, lemon peel, lime leaves, salt to taste. Grind to a fine paste with very little water.
This curry paste can be stored in a jar in the refrigerator for up to 2 weeks.

Thai Red Curry

Ingredients -

3 tbspn red curry paste
1 tbspn oil
Vegetables of choice - carrots, bell peppers, babycorn, broccoli
1 cup thick coconut milk
2 cups thin coconut milk
salt to taste
jaggery
juice of lemon

Procedure -

Heat oil in a wok, add the curry paste and fry well. Add the vegetables of choice and cook till done. Vegetables should still retain some crunch. Add salt and a small piece of jaggery. Add the thick and thin coconut milk and bring to a boil. Take it off the heat. Add the juice of a lemon. Serve with steamed rice.

Enjoy!


2 comments:

  1. Delicious! Could you freeze the paste if you wanted to make a large amount?

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    Replies
    1. Sure! I generally put the paste in a jar and stick it in the fridge. Above recipe makes about two very generous portions of curry.

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