Red Thai Curry

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Red Thai Curry

Thai cuisine is among the best in the world and rightly so. And what would Thai cuisine be without its famous red Thai curry? Every fan of Thai cuisine has already eaten red Thai curry. The red curry paste gives aroma and spiciness, the coconut milk gives volume and depth. Creamy, spicy, with crunchy vegetables and simply delicious. Thanks to tofu, lots of fresh vegetables and a good portion of coconut milk, it is a real substantial dish. My favourite vegan red Thai curry contains tofu and lots of fresh vegetables like carrots, onions, broccoli and eggplants. Beautifully light and digestible.

According to Original Thai Recipe

By the way, the recipe for this curry is original Thai. We got to know it in a cooking course during our last vacation in Thailand. We made the curry paste ourselves in the course and I can tell you that the taste is simply awesome. When you come to Thailand, I can recommend the vegan cooking courses of May Kaidee.

Red Thai Curry

Our vegan red Thai curry awakens these holiday memories again and sprays a hint of Asia in the local cuisine. We prefer to eat it on warm summer days, because it is not heavy in the stomach, but still fills it. Enjoy it pure or serve it together with fragrant basmati or jasmine rice to make it even more filling.

I love a great fresh curry! The many different flavours fascinate me. What I like most about Thai curries is the uncomplicated preparation and the many possibilities. You can combine the vegetables in your curry according to your mood and taste and adjust the degree of spiciness.

The Secret of Taste Lies in the Curry Paste

Because we always make the delicious curry paste ourselves quickly and easily. You can then decide for yourself how many chillies you want to pack in and how spicy you want it to be. The homemade curry paste can also be made super on stock, because it can be easily frozen or preserved in screw jars.

Of course, you can also fall back on the finished curry paste from the Asian market. Especially when you are under stress, this is a good alternative. Also the ingredients for the curry paste are not available everywhere. Especially the spices are usually only available in the Asian market. It is good to be able to fall back on ready-made curry pastes that are already available in many supermarkets. However, not all curry pastes are vegan, so always read the ingredient lists as a precaution. Sometimes they contain shrimps or fish sauce.

Red Thai Curry

Galangal, Lime Leaves and Lemon Grass

For the curry paste and the curry itself you need galangal, kaffir lime leaves and lemon grass. Galangal is an essential spice for authentic Thai curries. This is a root that looks similar to ginger and has a lemony peppery spiciness that gives the curry paste aroma and freshness.

Lemongrass is another important component, which is now a little better known in Europe. The essential oil in the lemongrass gives it a fresh, lemon-like taste. This taste remains rather in the background and discreetly adapts to other spices and aromas.

Kaffir lime leaves also have a fresh citrus aroma. The thick, green and shiny leaves not only look pretty, they also exude an enchanting aroma.

By the way, these three spices are not eaten, but fished out before they are eaten, because they cannot be chewed well.

When it comes to vegetables, you have to be creative. Basically there are no big restrictions. Hard vegetables like potatoes, sweet potatoes or pumpkin should be pre-cooked, otherwise they won’t cook during the short cooking time. My red Thai curry consists of tofu, sweet potato, paprika, small Thai eggplants, carrot, sugar peas, onions and zucchini. But also broccoli, cauliflower, white cabbage or pumpkin would harmonize wonderfully here. Just take the vegetables that you have there or especially like.

And now have fun imitating it. Write us a comment, how you liked it and of course if you have questions about the recipe.

Red Thai Curry

Red Thai Curry

Creamy, spicy curry with lots of crunchy vegetables
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Course: Main Dish
Cuisine: Thai
Schwierigkeitsgrad: Moderate
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2 Persons
Calories: 785kcal

Ingredients

For the Red Curry Paste

  • 3 tbsp red chili
  • 1 small onion
  • ½ garlic bulb approx. 5-6 cloves
  • 1 stick lemon grass
  • 4 cm galangal
  • 5 Kaffir lime leaves
  • 1 tbsp coriander seed
  • 1 tbsp cumin
  • 1 tbsp oil
  • 1 tbsp miso paste optional

For the Red Thai Curry

  • 2 tbsp oil
  • 2 tsp red curry paste (homemade see above, alternatively bought curry paste)
  • 4 cm galangal
  • 4 Kaffir lime leaves
  • 1 stick lemon grass
  • 2 handful mixed vegetables e.g. pumpkin, sweet potato, sugar snap peas, zucchini, eggplant, carrots, onions
  • 600 ml coconut milk
  • 2 tbsp soy sauce
  • 2 tsp sugar
  • some mint and Thai basil as topping

Instructions

For the Red Curry Paste

  • Pour all ingredients for the curry paste into a mixer and mix until a homogeneous paste is obtained.
  • Optionally add Misopaste to make the paste firmer and give it a little umami taste. Put aside the appropriate amount for the Thai curry. Pour the rest of the curry paste into clean preserving jars and cover with a little oil. The paste can be kept in the fridge for several weeks.

For the Red Thai Curry

  • Fry the red curry paste in oil in a wok or deep pan until it starts to smell. Add galangal, lime leaves and lemongrass and deglaze with 100 ml coconut milk. Stir well.
  • Add the vegetables and the remaining coconut milk and cook until the vegetables are cooked and the sauce is getting thicker. If necessary, add some water. Add soy sauce and sugar to the curry.
  • Serve and garnish with chopped mint and Thai basil. If you like, you can serve the Thai curry with fresh rice.

Nutritions

Serving: 1Person | Calories: 785kcal (39%) | Carbohydrates: 47g (16%) | Protein: 14g (28%) | Fat: 67g (103%) | Saturated Fat: 58g (363%) | Sodium: 212mg (9%) | Potassium: 1231mg (35%) | Fiber: 9g (38%) | Sugar: 4g (4%) | Vitamin A: 10315IU (206%) | Vitamin C: 32.3mg (39%) | Calcium: 130mg (13%) | Iron: 12.8mg (71%)

If you liked this recipe for Red Thai Curry you may also like one of these other Thai recipes:

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Vegan Red Thai Curry with Tofu and Vegetables

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