Vegetarian Thai Red Curry

by Smita (follow)
Ex-medico, food blogger, food enthusiast from Melbourne. Find more recipes on my personal blog
Vegetarian (1517)      Quick (1387)      Curry (173)      Thai (115)      Microwave (18)     
IThai Red curry simplified. This is a veggie version, cooked in microwave oven.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes: 4 servings

For red paste
4-5 dry, Kashmiri red chillies (dried red chillies; available in any Indian store)
onion - roughly chopped
8-10 flakes garlic and 1 tsp chopped ginger OR 2tbsp ginger-garlic paste
1 tsp sugar
1 stalk lemon grass OR rind of 1 lemon
1 tsp coriander seeds
1 tsp cumin seeds
6 black peppercorns (adjust as per taste)
tsp soy sauce
1 tbsp lemon juice
1 tsp salt

Other ingredients
8-10 basil leaves
2 cups ready made coconut milk
Variety of veggies like diced carrots, baby corns, mushrooms, florets of broccoli, cauliflower
2 tbsp oil


Soak the red chilies in cup warm water for 2 minutes. Grind it to a fine paste with other ingredients for the red paste.

Red Paste.

Mix 2 tbsp oil and red curry paste in a microwave safe dish. Microwave for 2 minutes on high power.

Add coconut milk, vegetables & microwave for 6 minutes or till veggies are crisp tender.
(Tip: If you are using fresh veggies, steam them beforehand to reduce the cooking time)

Steamed veggies.

You may add shredded chicken at this stage, if you like.

Add salt and sugar to taste. Add basil leaves. Microwave for 2 minutes.

Serve with steamed rice.

Serve hot with steamed rice or stir-fry rice.

or with Stir-Fry Rice.

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