Dec 29, 2008



Dry red chilies --- 5

Shollots --- 5 sliced

Garlic --- 10 cloves

Galangal ---- 1 tea sp finely chopped (this is a root from ginger family)

Lemon grass --- 1 tab sp chopped

Lime rind --- 1tab sp

Fresh coriander root -- 2te sp chopped

Black pepper corns ---5

Coriander seeds --- 1 tab sp

cumin seeds --- 1 tea sp

salt --- 1 tea sp

In origenal recipe they give 1 tea sp shrimp paste but I didn't use that one, If any body want to add can add 1 tea sp shrimp paste while grinding.

first roast coriander seeds, pepper corns, cumin seeds and grind in to a fine powder and keep a side.

then soak red chilies in water for 10- 15 min.remove from water and grind with salt then add galangal.lemon grass, lime rind, coriander root, garlic, shallots and grind in to a fine paste now add coriander and cumin powder and grind till every thing well combine.This curry paste will stay for long time infridge.


Green bell pepper --- 1 no. cut in to cubes

Red bell pepper --- 1 no. cut in to cubes

mushroom --- 1 cup cut into 4 pieces

pine apple --- 3/4 cup cut in to cubes

thai red chilies -- 2 chopped

thai sweet basil leaves --- 1/4 cup

salt to taste

Palm sugar -- 1 tea sp

Thai red curry paste --- 3 tab sp

Coconut milk --- 2 cups

oil ---- 1/2 tab sp


Heat oil in a pan add green and red pepper cubes and fry for a min. then add mushroom and fry in a high flame for 2 min. remove and leave a side.

in the same pan add red curry paste and stir for a while(add 1 tad sp water it curry past is sticking to the pan) and add 1 cup coconut milk and bring to a boil.

now add vegetables and basil leaves, chopped red chilies and cook for 5 min stirring you can see oil spots on top of the curry.

now add pine apple salt to taste. palm sugar and remaining coconut milk and bring to a full boil and remove from fire.
Take it in to a serving bowl and garnish with basil leaves and serve hot with rice and omelete

Eggs -- 2 no.
Fish sauce or soy sauce-- 1tea sp
Lime juice -- 1tea sp
Freshly ground white pepper -- 1/2 tea sp
oil(peanut oil) -- 2 tea sp
Whisk eggs, fish or soy sauce, lime juice, white pepper.
Heat oil in a nonstick skillet pour egg mixture on it stir and let it cook till fully set don't over cook fold it and serve with red curry and rice

This is my entry for DK s A-W-E-D - THEME at


Shobana senthilkumar said...

sounds new to me......its tempting dear:)

Mahimaa's kitchen said...

mmmm yummy.. feel like having it with a bowl of rice.

Srikitchen said...

looks delicious!
join in the savory event going in my blog!
Wish u a very happy new year!

Priya Suresh said...

Woww yummy..Rekha u r just rocking yaar...amazing work..

Yasmeen said...

Spicy thai curry,love all the ingredients.
Happy new year!

Adlak's tiny world said...

SUPERB N DELISH.... Interesting dish.

delhibelle said...

thai red curry is one of my all time favourite foods & your post makes me feel like having some now!

Sanghi said...

Yummmy dish. I always recieve the first comment from you for most of my dishes. thanks Rekhs. Have a award for you in my blog. do check it out.
happy new year!

Cham said...

Looks delectable ur curry and rice!

Dibs said...

Thanks for the red curry paste recipe. I bought a ready made paste (which luckily does not have shrimp etc!), but its so much better to make your own preservative free dishes! Wish you a Happy New Year!

CurryLeaf said...

Looks Delish.I had posted my Thai green noodles today only.Perfect Red one.I actually found a vegetarian paste without shrimp.You did a great job


Unknown said...

I so luv this recipe. I have always been a fan of their curry pastes. I will surely be trying this one out..:)

Thanks for sending them my way