Thai Red Curry by Tarla Dalal

Tarla.Dalal's picture

Nov. 20, 2013

A traditional fiery red Thai curry simmered with assorted vegetables. An excellent complement to steamed rice.


Coconut milk 2 Cup (32 tbs)
Cornflour 1 Tablespoon
Oil 1 Tablespoon
Chopped basil leaves 2 Tablespoon , finely chopped
Salt To Taste
Blanched babycorn 1 Cup (16 tbs) , cut diagonally
Blanched broccoli 1 Cup (16 tbs)
Cubed paneer 1/2 Cup (8 tbs) (cottage cheese)
For red curry paste
Whole dry kashmiri red chilles 10 , soaked in warm water for 15 minutes and drained
Roughly chopped onion 3/4 Cup (12 tbs)
Coriander seeds 2 Tablespoon
Cumin seed powder 1 Tablespoon
Grated ginger 1 Tablespoon
Finely chopped coriander 1 Tablespoon
Garlic cloves 5
Grated lemon rind 2 Teaspoon
Chopped lemongrass 1/4 Cup (4 tbs) , finely chopped
White pepper powder 1/2 Teaspoon



For Red Curry Paste:

1. In blender, add whole chili, onion, coriander seeds, cumin, ginger, coriander, garlic, lemongrass, white pepper powder, and salt. Pour water, as needed and grind into a smooth paste.

2. In a small bowl, dissolve corn flour with 2 tablespoons of coconut milk.

3. Add the corn flour milk mixture into the bowl with remaining coconut milk and stir well.


4. In a non-stick pan, heat the oil, add 6 tablespoons of the red curry paste and cook on a medium flame for 1 minute. Add the basil and cook for 1 minute.

5. Pour the coconut milk corn starch mixture and season with salt. Mix well and cook for another 5-6 minutes, while stirring continuously.

6. Stir in baby corn, broccoli and paneer. Cook for 2 more minutes.


7. Serve hot with roti or naan and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 463Calories from Fat 316

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 28 g140%

Trans Fat 0 g


Sodium 369 mg15.38%

Total Carbohydrates 30 g10%

Dietary Fiber 9 g36%

Sugars 7 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet