Sunday, February 27, 2011

Thai Red Curry with Vegetables

Thai Cuisine is known for spicy food and has a great balance of sweet and spice in recipes. Some of the popular dishes are Thai red curry and green curry that is served with rice.  Thai Red Curry is a rich and spicy curry made with coconut milk and red curry paste. Normally, I use a store-bought red curry paste (I prefer Thai Kitchen's) as it has all the ingredients you need, so why go through the trouble of making a paste?? Add your choice of vegetables and enjoy the spicy red curry!!


13.5 oz can light coconut milk (you can use regular for thicker curry)
1 medium red bell pepper, diced
2 medium potatoes, diced
2 medium carrots, diced
1/2 cup baby corn
1 small onion, diced
2 tsp red curry paste
1 tsp red chilli paste (optional)
Salt, to taste
1/2 cup fresh snow peas
1/2 cup broccoli florets
1/4 - 1/2 cup water (use less, if you want it thicker)
1/4 cup  fresh thai basil leaves


In a stockpot, add the coconut milk and simmer on medium heat for 2-3 minutes. Now, add the red curry paste and red chilli paste (adjust to taste) and boil until the raw smell of the red curry paste goes away.

Add red bell pepper, snow peas, potatoes, carrots, baby corn, broccoli florets, onion and thai basil along with 1/4 cup water and salt to taste. Simmer on medium-low heat for 15-20 minutes or until the vegetables are almost cooked. Garnish with chopped thai basil and serve hot with brown or white rice.

Makes 4-5 servings.

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