Thai Red Curry

Keep calm and curry on! This Thai Red Curry celebrates Thai culinary in the most delicious of ways: big, bold, and wonderfully fragrant. It’s a creamy and rich bowl of goodness that brings out all the nutritious flavors to ensure a happy tummy.

Lapped, slurped, and devoured by foodies all over the world, it’s a simple recipe that can satisfy the most devout fan and shows that you don’t need packaged Thai curry paste to spice things up! What you need is a handful of ingredients and this Thai Red Curry can be rustled up from scratch in the comfort of your own home.

Star tip: Make a big batch of thai red curry paste to last you a few meals. Just cook it in oil and store it in an airtight jar, and the cooked paste will keep in your fridge for up to a week, and the freezer for a month! Simply add vegetables or meat and coconut milk and you’re good to go!

Serves 5

Ingredients:

Curry:

  1. 90 ml peanut oil
  2. ½ cup veg stock
  3. ¼ cup pumpkin cubes
  4. ¼ cup baby corn
  5. ¼ cup button mushroom
  6. ¼ broccoli
  7. A handful of basil leaves
  8. ¼ cup pea aubergines
  9. 4-5 Kaffir lime leaves
  10. 1 tbsp fish sauce
  11. 1 tbsp palm sugar
  12. ¼ cup cherry tomatoes
  13. 400 ml coconut milk

Red curry paste:

  1. 3 shallots
  2. 1.5 inch galangal
  3. 3 thai red chillies
  4. 2 grilled red peppers
  5. 1 stalk lemongrass
  6. ½ bunch coriander roots
  7. A handful of spring onion greens
  8. 10-12 garlic cloves
  9. 5 ml lemon juice
  10. 2 tsp roasted whole coriander and cumin
  11. 1 tsp black pepper
  12. 1 tsp salt
  13. ¼ cup peanut oil

Garnish:

  1. Fried Basil leaves
  2. Coconut cream

Steps: 

  1. Start by making the paste. Put all the ingredients mentioned for the paste in a blender and blend into a thick paste (There is no need to add a lot of water as you want a concentrated paste).
  2. Meanwhile, grill the red bell peppers in a frypan till they are a little charred.
  3. Once the paste is ready, heat oil in the Accent Ultra-Durable Nonstick Chef's Pan and fry off the paste until all the excess water has evaporated and the oil separates.
  4. Add vegetable stock along with the vegetables. Start with the hardest vegetables, like pumpkin, as they would take the longest to cook, followed by baby corn, and then move on to the softer vegetables like broccoli, pea aubergines, kaffir lime leaves, and basil leaves.
  5. Once the vegetables are almost cooked, add in the fish sauce and palm sugar, and finish it all with the coconut milk.
  6. Simmer the curry for 7 to 10 minutes
  7. Garnish with fried basil leaves and coconut cream.
  8. Serve with steamed plain or jasmine rice.

Our Accent Series Ultra-Durable Nonstick Chef’s Pan will fit in all this delicious goodness. Its especially wide and round surface gives so much room for you to bring out the flavors of the curry while it’s tall sidewalls will keep it all inside the pan. Plus its nonstick surface means you can use less oil, and it also makes cleaning up as easy as ABC!

Tag us on Instagram @frommeyer_sg and let us see how your curry fairs!

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