Tuesday, April 5, 2016

Thai Red Curry - with Shrimps and Veggies (curry paste made from scratch)

We love cuisines from around the world at our home. Indian food is always a favorite and then come the other Asian flavors. Thai food is very much loved and when you think of Thai food its always the yummy curry with the sticky jasmine rice and chicken satay. We made the Thai Red Curry at home ........ yes, the paste and all too. It was a wonderful experience and I loved the fragrance on my fingers - especially from the lemon grass and the thai basil and the kaffir lime.
The shrimps and the veggies and the kale gave it a wonderful color and when it was served with sticky jasmine rice - it was a party in the mouth. Its super easy to make and you feel proud and accomplished. Yes, the ingredients list can look intimidating - but, trust me......... this is super easy and super yummy.


For the Red Curry paste

2 dried kashmiri chilis
2 dried byadgi chilis
1 birds eye thai chili (I removed the seeds)
1 lemon grass stalk (used only the bottom fleshy part)
1/2 teaspoon kaffir lime leaves (I used a bottled one) - if you get fresh, use 2 of them
1/2 teaspoon thai basil (I used bottled one)  if you get fresh, use them 2 to 4 of them
1/2 inch galangal (this can be substituted with ginger - but, it wont taste the same)
1 shallots
2 cloves garlic
1 teaspoon coriander seeds
1/4 teaspoon white peppercorns
4 sprigs fresh cilantro
1/4 teaspoon salt
1 tablespoon oil (I used olive oil)

For the Red Curry

1 teaspoon oil (I used olive oil)
1 can coconut milk
5 baby corn - cut into 1/2 inch pieces
1/2 green bell pepper - sliced
1/2 red bell pepper - sliced
1/2 cup water chestnuts (used frozen)
1 onion - sliced
2 cups chopped fresh kale
15 to 18 medium shrimp (uncooked frozen used)
red curry paste
salt to taste


For the Red Curry Paste

Pour about 1/4 cup of hot water over the dried kashmiri and byadgi chillis and let them sit for 15 to 20 minutes to rehydrate them. Once done, remove the chillis and discard the water.
Take all the ingredients in the section and blend it in a mixer till you get a nice dough like paste. It will not be very smooth - but will still look like a paste. Here is the red curry paste - all ready.

For the Red Curry

In a saucepan add the oil. When it gets hot, add the onions and saute till it becomes transparent. Lower the heat and add the coconut milk and stir continuously. Add 1 cup water to the mixture. Increase the heat to a medium and cover the saucepan. Let this mixture come to a boil. When it starts to boil - lower the heat to a simmer. Now add the prepared paste and mix well and then add the vegetables. Add some salt to taste. Check the consistency of the curry - if it is too thick add another half cup water. Cover and let it cook on medium low heat for 15 minutes. Then add the shrimps. It takes about 5 to 7 minutes for the shrimps to fully cook (When they turn pink and they curl - its cooked).
Turn the heat off and serve with steamed jasmine rice.

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