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.
Ingredients
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
Method:
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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Thai curry is so yummy! Fortunately I can find paste without fish sauce where I live…
How long did it take you to make your own paste?
Hi, it took just about 5 minutes to prepare my own vegetarian thai curry paste. It’s fairly simple.
Do let me know how it turned out.