Red Thai Curry
Creamy, spicy curry with lots of crunchy vegetables
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.
Nutrition
Serving: 1Person | Calories: 785kcal | Carbohydrates: 47g | Protein: 14g | Fat: 67g | Saturated Fat: 58g | Sodium: 212mg | Potassium: 1231mg | Fiber: 9g | Sugar: 4g | Vitamin A: 10315IU | Vitamin C: 32.3mg | Calcium: 130mg | Iron: 12.8mg
