This recipe will show you how to make a true Thai curry. You'll start by blending the raw spice mixture into a red curry paste. Then, it is combined with stir-fried vegetables and coconut to make a thick, rich curry that is the next best thing to visiting Thailand.
Thai Red Veggie Curry [Vegan, Gluten-Free]
For the Red Curry Paste:
- 8 dried red chilies, seeded and soaked in water for 10 minutes
- 2 tablespoons shallots, chopped
- 2 tablespoons garlic, chopped
- 1 teaspoon ginger chopped
- 1 tablespoon lemongrass, chopped
- 1/2 kaffir or Persian lime zest
- 1 teaspoon white peppercorns
- 1 tablespoon coriander seeds, roasted
- 1 tablespoon cumin seeds, roasted
- 1 teaspoon cilantro root (bottoms of cilantro stems or 1 teaspoon cilantro)
- 1 teaspoon salt
For the Curry:
- 1 block tofu or mixed vegetables
- 1 tablespoon red curry paste
- 3/4 cup coconut cream
- 3/4 cup coconut milk
- 1 red chili, sliced diagonally
- 1/4 cup sweet basil leaves plus more for garnish
- 1 Thai or Japanese eggplant
- 10 baby eggplant or sub with another Thai/Japanese eggplant
- 2 kaffir lime leaves (or lime zest if you cannot find kaffir)
- 1 teaspoon salt
- 1 tablespoon cooking oil
To Make the Curry Paste:
- Blend the dry ingredients until crushed well.
- Add the remaining ingredients and blend until well combined. You can also do this by hand with a mortar & pestle but it may take up to 20 minutes.
To Make the Curry:
- Stir-fry the curry paste in oil over medium heat until fragrant, continually stirring.
- Add the coconut cream and stir until oil begins to appear which will look like dark red streaks.
- Add the tofu or veggies and eggplant and cook this until the eggplant is starting to soften, but not all the way cooked.
- Add the coconut milk and salt.
- Continue to cook the mixture until all veggies are soft and cooked all the way through, but not soggy.
- Add in sweet basil leaves, red chili, and lime leaves or zest and turn off heat.
- Place the curry into a bowl and garnish it with sweet basil leaves.
- Serve this with rice.