Sunday, September 23, 2012

How To make Vegetarian Thai Curry with Homemade Fresh Thai Curry Paste? (No fish sauce)

Many of the packaged Thai curry pastes available in the market contain shrimp paste and fish sauce. There are a few Indian brands that manufacture Thai Curry paste without a non-vegetarian base; however, these are often not easily available. Why rush to the supermarket each time you crave for Thai curry? With fresh ingredients homemade thai curry paste is a far better choice.

Vegetarian Thai Red Curry

This vegetarian thai red curry is made with fresh, homemade thai curry paste with a vegetarian base. You can also use eggplant or other vegetables as per your preference.

Note: Non-vegetarians can add in shrimp paste and fish sauce to the Thai Curry paste. Diced chicken, fish or shrimps can be added to make a Chicken or Seafood Thai curry.


Step 1: How To make Vegetarian Thai Curry Paste

Galangal (use ginger if unavailable)                 30grams, peeled
Garlic              25grams
Lemongrass stems       30grams                                  
Fresh Coriander Roots, cleaned          50grams
Corianders Seeds, dry roasted                        15grams
Cumin, dry roasted     7grams
Red Bell Pepper          60grams
Red Chili (use fresh if available)         20grams
Fresh Turmeric Root (optional)         5grams
Soy Sauce        10ml
Vegetable Oil               25ml
Salt      to taste

Step2 : Vegetables

Broccoli, cut into florets         100grams
Green bell Pepper, diced         60grams
French Beans, 1 inch pieces    60grams
Mushrooms, cut into half       100grams
Baby Corn, halved and cut into 1 inch pieces                        60grams
Red Bell Pepper, diced           60grams

Step 3: Thai Curry

Vegetable Oil               40ml
Onion, diced                50grams
Galangal, chopped      20grams                      
Garlic              25 grams
Thai Curry Paste prepared in Step 1
Thai Basil        15grams
Lemongrass     15grams
Vegetable Stock           60ml
Coconut Milk             200ml
Soy Sauce        10ml
Cane Sugar                  10grams
Vegetables prepared in Step 2
Fresh Red Chili, sliced            10grams
Salt      to taste


Step 1:

Grind all the ingredients listed in Step 1 into a paste.

Step 2:

Boil water in a deep pan. Cut and prepare the vegetables.
Blanch the broccoli and refresh with cold water.
Blanch the green and red bell pepper and refresh with cold water.
Boil the french beans and baby corn.
Blanch the mushrooms.
Save the cooking liquid and use it as vegetable stock later on.

Step 3:

Heat oil in a pot; add garlic, galangal, onion and sauté.
Add in thai curry paste and cook well.
Add in vegetable stock, basil and cook on medium heat.
Tie the lemongrass leaves into a bundle and add it into the curry.
Add in the coconut milk, soy sauce, cane sugar and mix.
Add in the vegetables and cook on medium heat for 4 to 5 minutes.
Remove the lemongrass bundle from the curry.
Add in the sliced red chili.

Garnish with a swirl of coconut cream and basil leaves.


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