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The Radiant Muse

Thai Red Curry

There’s something irresistibly comforting about a bowl of Thai Red Curry — its silky coconut base, bold spices, and fragrant herbs come together in perfect harmony. But while takeout versions abound, nothing compares to making this vibrant dish entirely from scratch.
In this recipe, I’ll show you how to create an authentic Thai Red Curry paste using fresh ingredients — lemongrass, galangal, red chilies, and more — followed by a step-by-step guide to crafting the curry with your choice of vegetables or protein.
Whether you're craving a cozy weeknight dinner or looking to impress guests with a restaurant-style Thai meal, this from-scratch Thai Red Curry delivers bold flavor, aromatic depth, and the kind of satisfaction only home-cooked food can offer.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 304
Ingredients Method Notes

Ingredients
  

For Paste Preparation
  • 2 tsp Coriander Seeds
  • 2 tsp Cumin Seeds
  • 1 tbsp White Peppercorns
  • 2 stalks Lemon Grass (Chopped)
  • 2 inch Galangal (roughly chopped)
  • 5-6 nos. Kaffir Lime Leaves (Chopped)
  • 8-10 cloves Garlic (medium size)
  • 6-8 nos. Shallots
  • 2-4 tbsp Coriander Stem with Roots (Chopped)
  • 1 no. Lemon (zest)
  • 1 tsp Salt (or as per taste)
  • 10-12 nos. Kashmiri Red Chilli (deseeded and soaked)
  • 4-5 nos. Spicy Red Chilli (deseeded and soaked)
For Curry Preparation
  • 500 ml Coconut Milk
  • 1/2 quantity Red Thai Curry Paste
  • 500-600 ml Water
  • 1/4 cup Baby Corn (thinly diced)
  • 1/4 cup Carrot (thinly diced)
  • 1/4 cup Button Mushroom (cut in quarters)
  • 1/4 cup Broccoli (blanched florets)
  • 1/4 cup Capsicum (diced)
  • 1/4 cup Red Bell Pepper (diced)
  • 1/2 tsp Salt (if required)
  • 1.5 tbsp Palm Sugar/ Brown Sugar
  • 10-12 nos. Basil Leaves
  • 6-7 nos. Kaffir Lime Leaves
  • 1-2 nos. Red Chilli (sliced)

Method
 

Recipe for Preparing Red Curry Paste
  1. Toast coriander seeds, cumin seeds, and white pepper in a dry pan, then grind them into a fine powder using a mortar and pestle or a mixer grinder for convenience.
  2. Transfer the ground spices to a separate bowl and set aside.
  3. Add the chopped lemongrass, galangal, kaffir lime leaves, garlic, shallots, coriander stems and roots, and finely chopped lemon peel to the mortar/ grinder.
  4. Sprinkle a pinch of salt and start pounding/ grinding all the ingredients into a coarse paste.
  5. Roughly chop the soaked red chilies, add them in, and continue grinding until the mixture becomes a smooth, consistent paste.
  6. Finally, add the reserved powdered spice mix and pound/ grind briefly again to blend everything well.
  7. Your Thai Red Curry Paste is ready! Use half the quantity for one curry preparation.
Recipe to Prepare Thai Red Curry
  1. Heat a wok over high flame and pour in 100 ml of coconut milk. Bring it to a gentle boil.yg
  2. Add half of the prepared Thai red curry paste, stir well, and cook over medium-high heat until the mixture releases its natural oils.
  3. Pour in the remaining 400 ml coconut milk along with a little water, stir to combine, and bring the curry back to a boil.
  4. Add baby corn and cook for 3–4 minutes until partially tender.
  5. Add the rest of your chopped vegetables (like bell peppers, carrots, zucchini, etc.) and boil for another 2–3 minutes on high flame.
  6. Taste the curry and adjust the seasoning. Add palm sugar/ brown sugar to balance the flavours — increase the quantity if you prefer it slightly sweeter.
  7. Stir in fresh basil leaves and kaffir lime leaves, and let the curry simmer for another 1–2 minutes.
  8. Finally, add fresh red chillies as garnish or for an extra spicy kick.
  9. Your rich, fragrant, and comforting Thai Red Curry is ready to serve!

Notes

  • Coconut Milk Tip:
    Use full-fat coconut milk for a richer and creamier curry. If you prefer a lighter version, you can use a mix of full-fat and light coconut milk.
  • Cooking Tip:
    Do not overcook the veggies. Let them be crunchy and chewy.
  • Vegetable Choices:
    Feel free to use any combination of vegetables like bell peppers, carrots, zucchini, broccoli, mushrooms, or even tofu. Stir-fried or blanched veggies retain a better texture.
  • Protein Add-ons:
    To make it heartier, add cubed tofu, paneer, or cooked chickpeas. For non-vegetarian versions, you can add chicken, prawns, or fish fillets.
  • Spice Adjustment:
    Adjust the number of dried red chilies in the curry paste to control the heat level. You can also deseed them for a milder flavor.
  • Sweetness Balance:
    Brown sugar balances the heat and acidity of the curry. Taste and tweak according to your preference — jaggery can also be used.
  • Lemongrass Alternative:
    If fresh lemongrass isn’t available, use lemongrass paste or dried stalks soaked in warm water for 10 minutes before grinding.
  • Storage & Freezing:
    The curry paste can be refrigerated for 3–4 days or frozen in small portions for up to 2 months. The curry itself keeps well in the fridge for 2 days.
  • Serving Suggestions:
    Serve hot with steamed jasmine rice, sticky rice, or flat noodles. Garnish with fresh basil or coriander leaves for added aroma.
  • Gluten-Free Friendly:
    This recipe is naturally gluten-free — just ensure your soy sauce (if added) is gluten-free.