Thai Curry Recipe & Red Curry Paste
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (24)

Thai Curry Recipe & Red Curry Paste

NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 11%
CARBS 17G27% OF CAL
5G FIBER4G OTHER8G TOTAL SUGAR
FAT 20G71% OF CAL
12G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant vegetable curry made with homemade red curry paste and coconut milk. Balanced between spicy heat and creamy richness, it's served with rice for a complete meal.

mainthaicurrydairy freevegan
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 to 3 bird's eye chilies (– red colored)
  • 2 kashmiri red chillies (or low to medium hot variety of dry red chillies)
  • 1 inch galangal
  • 4 to 5 small garlic cloves (or 2 to 3 medium garlic cloves)
  • 1 to 2 shallots (or pearl onions)
  • 3 to 4 kaffir lime leaves (– medium sized)
  • 2 lemon grass stalks
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon black peppercorns
  • 1 teaspoon soy sauce (– naturally fermented or brewed)
  • ½ teaspoon lemon zest (– optional)
  • 2 tablespoons water ( or coconut milk, add as required)
  • ½ teaspoon salt (or sea salt, add as required)
  • 2 tablespoons toasted sesame oil (or coconut oil)
  • ⅓ or ½ cup chopped carrots
  • ⅓ cup chopped baby corn
  • 1 cup chopped button mushrooms
  • ¼ or ⅓ cup chopped bell pepper (– any colored bell pepper)
  • ¼ cup french beans
  • 1 cup chopped cauliflower
  • 8 to 10 thai pea eggplant (– turkey berry, optional)
  • 1.5 cups water (or add as required)
  • 1 cup Coconut Milk (Thick)
  • ¼ teaspoon palm sugar ( or unrefined cane sugar, optional)
  • salt (as required, optional)
  • 1 tablespoon thai basil chiffonade (or whole, chopped or torn)
PREP
15M
SODIUM
467MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.