Thai red curry traditionally known as Kaeng Phet. The main ingredient that is different from Thai Green Curry is dried red chilies, which gives red color and spiciness to the curry. Otherwise, all rest ingredients such as lemongrass, galangal, kafir leaves, shallots, etc are the same as green curry. It is spicy, delicious and obviously healthy due to nutrition-packed ingredients such as coconut milk and lots of vegetables.
You can also check Thai Green curry recipe https://tastymunchy.com/2019/02/16/thai-green-curry-recipe/
Prep time: 30 M
Cook time: 20 M
For homemade Coconut milk
For coconut milk recipe, please click this https://tastymunchy.com/2019/02/16/thai-green-curry-recipe/
Thai Red Curry Recipe
9-10 dry red chilies
2 small sized onions or shallots
4 Bird eyes chili
4-5 leaves Kafir leaves or 1tsp Lime zest
2 stem lemongrass
1 finger sized galangal
1-2 Pandang leaves.
15-16 cloves garlic
9-10 Thai basil
1 tsp of cumin powder
1 tsp of coriander powder
Salt to taste
Dash of sugar
First of all, take red chilies and soak it in warm water for half an hour.
Then gather all above ingredients along with soaked red chilies and transfer it into a mixing bowl.
Add salt, squeeze lemon and grind it by gradually adding water to get a paste-like consistency.
For final Red Thai curry
1 and 1/2 cup coconut milk
1 cup red curry paste
1-2 Kafir leaves
6-7 thai brinjal
1/2 cup brocolli
1/4 cup of yellow zucchini and green zucchini each
1/3 cup of green, red and yellow pepper each
3-4 baby corn
3 tsp of vegetable oil
Salt to taste
Take a frying pan, add oil and let it heat at low temperature.
Transfer all vegetables except zucchini to the pan, sprinkle a dash of salt and let it cook for 5 minutes.
Further, add both types of zucchini and red curry paste to it. Mix it well and let it cook for a few
Once everything gets mixed properly, add coconut milk, a dash of sugar, salt to taste and stir it.
You can add more or less coconut milk as per requirement of thickness of gravy.
Let it simmer for