Thai Red Curry:

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Old 26-Nov-2010
Thai Red Curry:

You will need:

For the Red curry paste:

1 onion cubed
1 tbsp Lime juice
4 dry red chillies
5 cloves of Garlic
1 thumb size Ginger
¼ tsp White pepper (substitute black pepper)
1 ½ tbsp red chilli powder
1/8 tsp Turmeric powder
1 tbsp Corriander seeds (powdered)
3 tbsp Regular Soy sauce
2 tbsps Honey
½ can coconut milk

Other Ingredients:

2 cups Cabbage chopped
2 Carrots sliced at an angle
1 cup Cauliflower
1 large Green bell pepper sliced (can also use red and yellow peppers)
1 Japanese eggplant cubed
1 cup Babycorn sliced
1 ½ cans coconut milk
1 cup Broccoli (optional)
Salt to taste
1 tbsp oil


Place ½ can of coconut milk and all other ‘paste’ ingredients in a blender and make a smooth paste. This is the home made Red curry paste.

Heat oil in a pan. Add the red curry paste and stir fry for a minute. Add the other can of coconut milk and stir. Now add the vegetables that take the longest time to cook: Carrot and Cauliflower. Stir well and bring to a simmering boil. Add salt. Turn down heat to medium, cover and cook for 5 minutes. Now add the 2nd can of coconut milk, bell peppers and eggplant. Stir well, cover and cook for 5 more minutes.Cook for longer if bell peppers are still very hard. Lastly add the cabbage and broccoli (if using). Cook till cabbage is done. Remove from heat, taste and if bitter add more honey. Sprinkle with fresh basil/mint and serve with rice.


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