Our family loves Thai food. However, sometimes eating in a Thai restaurant seems difficult because only a few of them use fresh sauce, and we don’t prefer the taste of bottled ones.

When you make Thai curry from scratch, the aroma is amazing, and you will be salivating on the richness and fragrance of the curry.

So, last weekend, when we were roaming around the farmers market, we thought of making Thai Red Curry. What could be better than using farm fresh vegetables and herbs to put in this delectable curry?

The making of our weekend lunches are mostly a family affair, where all of us- including the kids- are involved. We all just love to cook, taste and chat during these times. These moments are stress busters, and I believe it brings the whole family together.

Our Thai curries are totally a labor of love. My husband just loves to use his muscle power in making the curry paste in a mortar pestle. He likes to do it because he has a really deep understanding of flavors and believes that making curry paste this way gives it an amazing flavor. You can always use the food processor if you want.

Coming back to the recipe:

Red Thai Curry Recipe
This is a vegetarian adaptation of the Red Thai Curry Paste
Ingredients for Red Curry Paste
12- 15 Dry Red Chilies
2 Tbsp Shallots
12-15 Garlic pods

3 Tbsp Galangal (if you don’t have Galangal ,use ginger )
2.5 Tbsp Cilantro Roots
3-4 Kaffir Lime leaves (You can use 1 Tsp of Lemon zest as a substitute
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
1 Tbsp Lemongrass Stalk- finely sliced
2 Tsp White pepper corns. I used Black ones
1 Tbsp Salt
1 Tbsp Dark Soy sauce

Ingredients for Red Curry

2 Cans Coconut Milk
1 Tbsp. Tomato Paste
¼ Cup Carrot
¼ Cup Beans
¼ Cup Colored Peppers
¼ Cup Thai Eggplants
¼ Cup Snow Peas
¼ Cup Green peas
2-3 Baby Bok Choy
Optional Tofu, yam , Mushroom and any other vegetables of your choice

Instructions for Thai Red Curry Paste

1. Cut the dry chilies horizontally with a scissor and remove the seeds
2. Soak them in warm water for 15 minutes
3. Hand pound Peppercorns in mortal and pestle (You can as well use a grinder)
4. Mix cumin and coriander powder and keep aside
5. Now pound lemongrass, lime leaves and coriander stalks to a fine paste
6. Add soaked dry chilies and pound to a fine paste
7. Now add the dry spice mix from step 3
8. Add soy sauce
9. Mix well
10. Your Thai Red curry paste is ready

Instructions for Thai Red Curry

1. In a pan, add the Coconut milk on medium heat and reduce it to 3/4th
2. In parallel blench your vegetables in warm water and immediately transfer it to a cold bath
3. Add the Red curry paste
4. Stir for 3-4 minutes
5. Add 1 Tbsp. of Tomato paste
6. Stir it for few minutes
7. Now add your blenched vegetables
8. Give it a quick boil
9. Your succulent and fragrant curry is ready
10. Serve it with white rice, jasmine rice or brown rice