Vegetable red curry
- Yield : 1 large serving
- Servings : 2 people
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
Vegetable red curry
Red curry with chicken is a well known classic in Thai cuisine. The vegetarian version is equally good and I found that with a little bit of practice, it is quite easy to make and you can then use interesting combination of vegetables. This recipe obviously uses the classic Red curry paste as a basic ingredient.
- 2 Tablespoons of Red curry paste
- 2-3 kaffir limes leaves sliced
- Half a cup of basil
- 2 teaspoons of sugar
- 1 teaspoon salt
- 1 cup of chopped pineapple pieces
- Handful of thinly sliced peppers for dressing
- 1 Tablespoon of vegetable oil
- half a cup of coconut milk
- half a cup fo coconut cream
- Baby Thai eggplants
- 1 medium sized onion
- 2 cloves garlic peeled
- 2 coriander root and stems
- 1 pinch ground coriander seeds
- 1 pinch ground cumin seeds
- 1 cup of chopped zucchini
- half a cup of vegetable stock
Cut the onion in half and then in a zig-zag fashion. Remove individual petals. Chop the Zucchini in 1 inch batons. Thinly slice the kaffir lime leaves. In a mortar pound the garlic and coriander roots and stems to a paste.
Bring to heat oil in a vessel and add 2 tablespoons of red curry paste. Stir for a few seconds till fragrant and add the garlic coriander paste, ground coriander and cumin. Stir fry for about half a minute until the aroma develops and add the coconut cream. Stir vigorously to mix the paste with the cream and cook till the fat separates. You will see the oil come to the top.
Add zucchini and cook. Add the eggplants, onion, lime leaves and continue to stir adding more coconut milk or chicken stock if it gets too dry.
Add the remaining coconut milk, pineapple and simmer for a further 1 minute. Add the basil leaves and the red chilli and turn off the heat.
Serve with rice in a bowl and dress with the thinly sliced red peppers.
Bangkok Thai Cooking Academy
1. Some people like to make this with more coconut cream which gives a lighter color and creamier texture to the curry.
2. You can make this with other firm vegetables too.
3. Feel free to use the ready made red curry paste available in a supermarket.
1.Keep adding stock/coconut milk in curry till the veggies are cooked / the oil separates.
2.Don’t stir after the last pour of coconut milk and before adding the seasoning. Fish Sauce is strong. Stirring makes it more intense.
3. Cook till the onion is clear if onion is used in the recipe. Cook till the oil separates from the coconut cream. You will see red specs and the oil floating on top of the curry.
4. The total time required is 12 minutes (15 if you do it on a simmer).
5.When using vegetables, check the taste after all the veggies are cooked and then do the seasoning with the Fish Sauce / Sugar / palm Sugar / Oyster Sauce / Soy Sauce. The veggies have their own flavor and you may not want too much of seasoning.