Indian Cafe Style Thai Red Curry
ID: 5208a0ba...
An easy and delicious recipe to recreate authentic cafe-style Thai Red Curry right at home. By using packaged red curry paste, you do not need to hunt for hard-to-find ingredients like galangal or kaffir lime, while keeping the rich, creamy, and spicy flavors perfectly balanced with coconut milk.
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🍳 Cooking Flow
Prepare the curry base by whisking red curry paste into boiling coconut milk. → Add sugar, soy sauce, and tomato sauce, then simmer the curry base. → Sauté chopped garlic, assorted vegetables, and tofu/paneer in coconut oil on high heat. → Combine the sautéed veggies with the curry base, adjust consistency with water, and simmer for a few minutes before serving.
Cooking Steps
Brief Cooking Order
Prepare the curry base by whisking red curry paste into boiling coconut milk. → Add sugar, soy sauce, and tomato sauce, then simmer the curry base. → Sauté chopped garlic, assorted vegetables, and tofu/paneer in coconut oil on high heat. → Combine the sautéed veggies with the curry base, adjust consistency with water, and simmer for a few minutes before serving.
Introduction
An easy and delicious recipe to recreate authentic cafe-style Thai Red Curry right at home. By using packaged red curry paste, you do not need to hunt for hard-to-find ingredients like galangal or kaffir lime, while keeping the rich, creamy, and spicy flavors perfectly balanced with coconut milk.
Step 1
Turn on the flame, heat up a pan, and pour in 300ml of coconut milk.
Step 2
Add 2-3 tablespoons of Thai red curry paste into the coconut milk. Whisk continuously until the paste dissolves smoothly and bring the mixture to a boil.
Step 3
Once boiling, add sugar, soya sauce, and tomato sauce (or tomato puree/ketchup). Whisk to combine, then let it simmer on low flame for 3-4 minutes.
Step 4
In another pan, heat 1 tbsp of coconut oil. Add 1 tbsp of chopped garlic and sauté briefly until fragrant.
Step 5
Add sliced zucchini, mushrooms, paneer or tofu, capsicum, and broccoli. Season with salt, pepper, and a pinch of MSG (optional) for umami. Sauté on high heat for 2 minutes.
Ingredients List
Important Notes
Using a high-quality packaged red curry paste guarantees an authentic flavor without the need to find fresh kaffir lime leaves, galangal, or Thai red chilies.
Sautéing the veggies in coconut oil first rather than boiling them raw in the curry aligns with Indian taste preferences and retains the texture of the vegetables.
MSG is optional but highly recommended to provide the depth of umami flavor that is characteristic of restaurant-style curries.
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