Thai red curry

Red Thai Curry


Traditionally red curry is assorted vegetables simmered and cooked in coconut milk with red curry paste. Red curry paste is available in the supermarket but have used homemade (Recipe included), which can be personalised as per the taste. Here in this curry I have used baby corn, tofu, bell peppers, broccoli and simmered in coconut milk.

This curry goes very well with steamed Thai Jasmine rice. Make this a meal by serving with a starter Noodles Cakes (Link)

Yields: 3-4 servings
Preparation time: 15 minutes
Cooking time: 25 minutes


  • Tofu-150gms
  • Baby corn-10-12 (cut into half)
  • Broccoli-100gms
  • Red bell pepper-1/2 (deseeded and chopped into chunks)
  • Green bell pepeprs-1/2 (deseeded and chopped into chunks)
  • Reduced fat coconut milk-400ml
  • Chopped basil leaves-3-4 (alternatively basil paste can be used)
  • Salt- to taste
  • Curry paste- 2-3 tbsp
  • Peanut oil-2tsp +for toasting tofu


  • Drain the tofu, pat dry and then shallow fry in the pan with few drops of oil until golden both sides
  • Heat oil in a large pan, add 3-4tbsp of paste and fry for 2minutes. Stir in coconut milk with 1/4cup water, broccoli, baby corn, bell peppers and cook for 10minutes almost tender.
  • Now add basil to the curry and simmer for 3-4minutes
  • Then add tofu and continue to cook until heated through.
  • Drizzle some lime juice and serve with steamed rice


  • Vegetables can be personalised as per the choice

Thai Curry Paste:

Yields: 3 -4 Servings making curry


  • Dried red chilli peppers-3-4
  • Chopped shallots-1/4cup
  • Coarsely chopped garlic-3cloves
  • Coarsely chopped fresh ginger or( galangal root)-1tbsp
  • Ground cumin-1tsp
  • Ground coriander-1tsp
  • Paprika/ chilli powder-1-2tbsp (depending on how spicy you want)
  • white pepper-1/2tsp
  • Salt-1/2tsp
  • Fresh squeezed lime juice-2tbsp
  • Ground cinnamon-1/4tsp (optional)
  • (Original recipe calls for fish sauce/shrimp sauce but I used soy sauce)


  • Remove the stems and seeds from dried chillies. Then soak for 10minutes in a bowl of warm water.
  • Meanwhile place shallots, garlic, ginger or galangal root, chilli powder,coriander, cumin, pepper, (soy sauce, cinnamon-if using) and salt in a food processor/blender.
  • After 10minutes drain all the water off and add the chilles to the food processor along with other ingredients.
  • Blend into a paste. You may need to scrape the sides of the bowl down in between.
  • Ready to use it in thai curries.


  • Lemon grass can be used if available handy, I used lemon juice instead as never found lemon grass here.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on September 13, 2014, in International, Main Course, Vegan and tagged . Bookmark the permalink. 18 Comments.

  1. Mmm I love Thai curry dishes…love the recipes you share!


  2. Looks fabulous! Great recipe for curry paste too!


  3. I confess that I won’t make the curry paste, Chitra, but I shall CERTAINLY make the curry ! ๐Ÿ™‚
    I will use commercial curry paste, and hope you are not disappointed in me …


  4. Have to try this gravy, been on my list for a very long time ๐Ÿ™‚ looks so yummy!!!


  5. Did you get the fresh galangal root? That makes the big difference na


  6. Red Thai curry is most loved in my house ๐Ÿ™‚


  7. I just love Thai food……today I also posted the recipe of Thai green chicken curry……..Your red curry looks just perfect and yumm….. ๐Ÿ™‚


  8. This looks so delicious. I could just eat a portion of your red Thai curry right now.


  1. Pingback: Noodles cakes/patties | Chitra's Healthy Kitchen

  2. Pingback: Basil- Vegetable- Thai fried rice | Chitra's Healthy Kitchen

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