Our family loves Thai food. When you make Vegan Thai Red curry from scratch, the aroma is fantastic, and you will be salivating at the richness and fragrance of the curry. So, last weekend, when we were roaming around the farmers market, we thought of making Vegan Thai Red Curry. What could be better than using farm-fresh vegetables and herbs to put in this delectable curry?
Why do we make red curry paste at home?
Making our weekend lunches is mostly a family affair where all of us- including the kids- are involved. We all love to cook, taste and chat during these times. These moments are stress busters, and I believe it brings the whole family together. Our Thai curries are a labor of love. My husband loves to use his muscle power to make the curry paste with a mortar and pestle. He likes to do it because he profoundly understands flavors and believes that making curry paste this way gives it a fantastic flavor. You can always use the food processor if you want.
You may want to check these Thai recipes,
Vegan Thai Green Curry Thai Veg Massaman Curry Veg Thai Yellow Curry
Pictorial Instruction on Vegan Thai Red Curry
Red Thai Curry Recipe This is a vegetarian adaptation of the Red Thai Curry Paste Ingredients for Red Curry Paste 12- 15 Dry Red Chilies 2 Tbsp Shallots 12-15 Garlic pods 3 Tbsp Galangal (if you don’t have Galangal, use ginger ) 2.5 Tbsp Cilantro Roots 3-4 Kaffir Lime leaves (You can use 1 Tsp of Lemon zest as a substitute 1 Tbsp Coriander Seeds 1 Tbsp Cumin Seeds 1 Tbsp Lemongrass Stalk- finely sliced 2 Tsp White peppercorns. I used Black ones 1 Tbsp Salt 1 Tbsp Dark Soy sauce Ingredients for Red Curry 2 Cans of Coconut Milk 1 Tbsp. Tomato Paste ¼ Cup Carrot ¼ Cup Beans ¼ Cup Colored Peppers ¼ Cup Thai Eggplants ¼ Cup Snow Peas ¼ Cup Green peas 2-3 Baby Bok Choy Optional Tofu, yam, Mushroom, and any other vegetables of your choice Instructions for Thai Red Curry Paste Instructions for Thai Red Curry
