I love to hear from you. Thank you so much and look forward to making many more of your recipes. I found it very watery more like soup than a curry. This was a great tasting dish! 9. then saute the coconut paste for a minute or two stirring non-stop. When making any Thai dishes maybe Thai curry or noodles or rice, it is best to use authentic Thai herbs. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. Thai food is amazingly simple to make and yet aromatic, spicy and delicious. Notify me of follow-up comments by email. Spicy The curry paste I used was spice so two tablespoons was too much didn't add additional chili's and used additional 1% milk to dilute. Serve the hot Thai red curry with steamed jasmine rice or plain basmati rice. I also have a professional background in cooking & baking. Running the kitchen for decades, I share tried and tested Vegetarian recipes with step-by-step photo guide & plenty of tips so that your cooking journey is easier. As long as you chop the veggies in the same size, you can feel free to change vegetables of your choice. Thanks for all your efforts of putting awesome recipes. I look forward to using kefir lime leaves next time and Thai basil which I couldn't find this time around. stir and mix everything. I tried your recipe and I must say it is better than those high rated chef. You can add your choice of vegetables. Pros: Easy Cons: Getting spice right is tricky. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more. This spicy and flavourful red Thai curry is loaded with lots of healthy veggies and richness of coconut milk. If water dries up, you can add more water. I love to add shiitake mushroom in the Thai curry but since it was not available I replaced it with white button mushrooms. Serve the thai red curry hot with lemongrass rice or plain steamed basmati rice or jasmine rice. thanks a lot kavita. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. 1) I don’t have coconut milk. Also used chicken broth instead of water. I loooove your blog and been following your recipes for a while now. 2-3 tbsp vegan-friendly Thai red curry paste, counting on the whole and your heat. And keep the great recipes coming. Again cover the lid and cook for another 10 minutes on low-medium flame, so that bell peppers still retain some crunch and bamboo shoots absorb the Thai flavour from the curry. thanks again and wish you all the best. Like this Recipe?Pin it Now to Remember it Later. i used the lime zest instead of lime leaf and substituted chili paste for the fresh chilis because i had it on hand and the chili selection at my market was dismal. Add 2 cups chopped veggies including white button mushrooms. Now add 1.5 cups water or add as required. If you want to get the real taste of Thai curry, then these herbs cannot be substituted with any other herbs. 14. 2) My husband not too fond of coconut milk taste. i especially liked the bite of the dandelion greens. Thai red curry | Vegetarian Thai red curry recipe with step by step photos. It adds a nice crunch to the curry while chewing. It will take time to blend the milk with paste. Offers may be subject to change without notice. Leave a comment below and share a picture on, Rajma masala | Restaurant style Red Kidney beans curry, Misal pav recipe | How to make Maharashtrian misal…, Kala chana recipe | Black chana masala | Black…, Recipe for red sauce pasta vegetarian | Red sauce pasta recipe, Matar paneer ki sabji | Mutter Paneer | How to make restaurant-style Matar Paneer. Your email address will not be published. https://www.eatingwell.com/recipe/250739/vegetarian-thai-red-curry Do not add more salt, Thai curry paste already has salt in it.