Red Thai Curry Paste

Red Thai curry is a delicious curry with a vibrant color. If you have canned coconut milk and red Thai curry paste in hand. Then this curry can be done in no time, Make Thai curry paste at home, which is so simple and easy to prepare, and I will guarantee you the taste and flavor of the homemade paste than the store-bought one. For authentic Thai curry, you cannot compromise on any ingredients. But if you cannot find it, do check the variations.

Among Vegetarian Thai Green Curry and Yellow Thai curry, my all-time favorite is the red curry.

When making Thai Curry at home, you can compromise the ingredients if you do not get the authentic ones. Take the kefir leaves, galangal, Thai basil, and Thai chilies to the original, traditional Thai Curry. But when you don’t have the Thai spices and crave the Curry, here are some alternatives. Check variations for other options.

I have included Thai curry paste in this recipe; if you buy a store-bought, check for Vegan on the label. Use 3-4 tablespoons of ready Thai curry paste for the Curry. I want to include all possible vegetarian/vegan versions of Thai food in my blog. So after I prepare green Curry and yellow Curry, I want to have Thai red Curry, Massaman curry, and Panang curry recipes.

Food for the thought

Everyone you meet is fighting a battle you know nothing about. Be kind. Be selective with your battles sometimes peace is better than being right. Nobody has it easy, everyone has problems. You never know what people are going through. So before you start judging, criticizing or mocking others, remember everyone is fighting their own battle.

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Benefits of the ingredients (source)

Vegetables contain minerals, vitamins, and nutrients.
Coconut milk: reduces inflammation, fights virus and bacteria, and decrease stomach ulcer.

Video

Steps for preparing Red Thai curry paste

This post is to focus more on how to freeze and meal-prep red curry paste

1. Grind coriander seeds, cumin seeds, and peppercorns to a powder.
2. Add garlic, shallots, lemongrass, Thai chili, galangal, and tamari(soy sauce) to a fine paste.
3. Next, add 2 tbsp of coconut milk and water to paste.
4. Fill the paste in an ice cube tray.
5. Once frozen, transfer separate them and transfer them to freezer-safe bags.

To make Red Thai Curry

1. Choose a vegetable that you are adding. Chop the vegetables.
2. In a saucepan, add coconut oil. Add the frozen curry paste and sauté until the oil oozes out or the raw smell disappears.
3. Combine the vegetables. Stir in 1/2 cup of water and 1/2 cup of coconut milk and allow the vegetables to cook. 
4. Once cooked, add 1/2 cup of more coconut milk and basil. Enjoy the flavorful Curry.

Variations

If using exactly the Thai spice, you get the original flavor of Thai Curry. But there is always a way if you don’t find the ingredients. So let me list some variations for the spices.

Galangal: Use ginger. This tastes mild and has no strong or spice flavor like ginger.
Keffir leaves: Use lemon zest in place of kefir leaves.
Shallots: Use small onions if you don’t get to have shallots.
Lemongrass: No compromise. If you don’t have one, ignore it. Instead, tap the lemongrass to release the flavor before grinding.
Thai chilies: Use green chilies.

Related recipes

Other Thai recipes

• Green papaya salad | Vegan som tum
• Vegetarian Thai Green Curry
• Thai Pineapple & Cucumber salad In wonton Cups
• Mushroom Tom Yum Soup
• Thai Lemongrass Rice
• Yellow Thai curry

Questions/Tips

How long can I store the Thai curry paste?

Thai curry paste stays good in the refrigerator for 3-5 days or freezes well for six months.

Is Thai Yellow curry spicy?

I like it spicier. Compared to red Curry, yellow Curry is less hot and has more spice than green Curry. Since you are preparing, you can choose the spice level according to your or your family’s choice.

Can I use store-bought curry paste to make Thai Curry?

Yes. The Curry can be done in a jiffy if you have a store-bought paste. For a rapid version, use frozen stir-fried vegetables, canned coconut milk, and store-bought paste. Though, you cannot get the taste of fresh ground curry paste and flavor to the Curry.

What if my Thai Curry is liquid and not thick?

Usually, according to the measurements, it should give you the right consistency. For example, if you have a very watery curry, mix 1 tbsp of cornflour or arrowroot flour in coconut milk and add it to the Curry. Allow it to boil for 5 minutes on low-medium flame.

What are the vegetables I can add to Red Thai curry?

Should I add protein to the Curry?

I always like to add some protein

What can I serve with Thai Curry?

Traditionally, it is served with Thai Lemongrass Rice. You can do it with white rice, brown rice, quinoa, or cauliflower rice.

Meal prep/ How to store Red Thai curry

This post is entirely about meal-prep Thai curry paste. First, prepare the Curry as per the directions and allow the Curry to cool completely. Once cooled, transfer to four small containers. The Curry stays well in the refrigerator for 2-3 days and can freeze for up to 3 months.

Recipe card for Red Thai Curry Paste