Thai Red Curry Using Home Made Red Curry Paste

Home Made Thai Red Curry Paste:

Ingredients:

Dry red chillies - 25-30 (acc to ur spice level)

Galangal - 1 big piece ( substituted with ginger)

Shallots - 3-4

Lemon grass - 1 stalk finely chopped

Cilantro stems - 6-7 sprigs

Garlic - 1/2 cup chopped

Thai red chillies - 5-6

Lime peel - from 1/4 lime

Black pepper - 1 tsp

Salt to taste

Oil

Method:

Soak dry red chillies in hot water for 1 hr.

In a blender add soaked red chillies from the water and place them along with the remaining ingredients( galangal, shallots, lemon grass, cilantro stems, garlic, thai red chillies, lime peel, black pepper, salt ) and grind all of the ingredients to a smooth paste.

Heat oil in a skillet and add the grounded paste and cook until the oil starts to separate from the paste.

Remove from heat and allow the paste to cool down and store it in a airtight container for 1 month.

Thai Red Curry:

Ingredients:

Onion - 1/2 cup sliced

Red curry paste - 4-5 tbsp

Coconut milk - 1 can

Sugar - 1 tbsp

Soy sauce - 1 tbsp

Green beans - 4-5

Red bell pepper - 1/4 cup sliced

Green bell pepper - 1/2 cup

Bamboo shoots - 5-6 pieces

Carrots - 1/2 cup

Frozen peas - 1/4 cup

Basil leaves - 4 -6

Method:

Heat oil in a skillet add onion, green beans, red bell pepper, green bell pepper, carrots, frozen peas, bamboo shoots and fry for 6-7 min and keep aside.

In the same pan heat oil add in the red curry paste and cook for 5 min then add coconut milk and mix well.

Now add sugar and soy sauce and cook for 5 min.

Add onion, red bell pepper, green bell pepper, carrots, frozen peas and bamboo shoots and cook for 5- 10 min.

Finally add basil leaves and cook for 5 min.

Serve hot with jasmine rice.

This is our Anniversary dinner menu. I already posted Pineapple fried rice recipe. Tum yum soup recipe follows next.