Red Thai Curry with Herbed Rice
ID: 1063c0ee...
A rich, creamy, and aromatic Red Thai Curry served alongside flavorful, butter-tossed herbed rice. Loaded with vibrant sauteed vegetables and paneer, this dish offers an authentic taste with a homemade curry paste.
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🍳 Cooking Flow
Blend all the curry paste ingredients together into a smooth paste. → Saute the vegetables and paneer in oil and butter, then set them aside. → Cook the curry paste, add the vegetables, flour, coconut milk, and simmer until thick. → Toss cooked salted rice with melted butter, dry mixed herbs, and fresh coriander, then serve alongside the curry.
Cooking Steps
Brief Cooking Order
Blend all the curry paste ingredients together into a smooth paste. → Saute the vegetables and paneer in oil and butter, then set them aside. → Cook the curry paste, add the vegetables, flour, coconut milk, and simmer until thick. → Toss cooked salted rice with melted butter, dry mixed herbs, and fresh coriander, then serve alongside the curry.
Introduction
A rich, creamy, and aromatic Red Thai Curry served alongside flavorful, butter-tossed herbed rice. Loaded with vibrant sauteed vegetables and paneer, this dish offers an authentic taste with a homemade curry paste.
Step 1
Prepare the Red Thai Curry Paste: In a blender jar, combine lemongrass, black pepper, coriander seeds, soaked red chillies, chopped tomato, ginger, garlic cloves, soy sauce, oil (2 tsp), fresh coriander, coconut milk (3 tsp), and lemon juice (1 tsp). Grind into a smooth, thick paste.
Step 2
Saute the hard vegetables: Heat oil (2 tsp) and butter (2 tsp) in a pan. Add minced garlic and stir. Toss in broccoli, zucchini, baby corn, and mushrooms. Cook and stir-fry for 3-4 minutes.
Step 3
Add soft vegetables and paneer: Mix in green bell pepper, red bell pepper, and paneer/tofu cubes. Cook for another 2 minutes, season with salt to taste, mix well, and transfer the sauteed vegetables to a plate.
Step 4
Cook the curry base: In the same pan, heat oil (2 tsp) and butter (2 tsp). Add 3-4 tsp of the prepared Red Thai Curry Paste and cook for 2 minutes.
Step 5
Combine and thicken: Add the sauteed vegetables back into the pan. Sprinkle with all-purpose flour (2 tsp) and stir well to coat the vegetables and cook out the raw flour smell.
Ingredients List
Important Notes
If lemongrass is unavailable, you can substitute it with fresh lemon zest to keep the citrusy aroma.
The homemade Thai curry paste can be stored in an airtight glass container in the refrigerator for up to 1 month, or in a zip-lock bag in the freezer for up to 6 months.
Adjust the amount of soaked red chillies depending on your spice preference.
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