Thai Red Curry Paste - No Onion, No Garlic & Jain Range

A play of herbs, fresh produce and chilies our Red Curry Paste is vibrant in its color, aroma and texture. Plays with the savory taste buds, this one is warm, but not biting with a hint of freshness.

Thai Red Curry Recipe:

Serves 4-6

Ingredients:

1. 20g Each: Carrots, Zucchini, Baby Corn, Button Mushrooms

2. 100g Tofu (pan sear for added texture)

3. Handful Basil Leaves

4. 3-5 Kaffir Lime Leaves

5. 1 Birds Eye Chili (optional)

6. 400ml Coconut Milk

7. 100ml Water or Veg Stock (optional)

8. ½ Tbsp Neutral Cooking Oil

9. 1-2 Tbsp Light Soy Sauce

10. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

11. ¼ Tsp Jaggery

Method:

1. Sauté the curry paste with fresh chili (optional) in 1 tbsp oil until fragrant. Add the vegetables & tofu. Coat well with the paste. 

2. Season with sugar & soy sauces. Tear in fresh basil and kaffir lime leaves. For enhanced flavor bruise a fresh lemongrass and 1 inch piece of galangal and add to the mix.  

3. Add water or veg stock and simmer for 3 minutes. 

4. Bring down the heat & add coconut milk and simmer on medium low heat for 5 minutes.

5. Adjust seasoning per taste and turn off the heat. Add in the remaining kaffir lime leaves along with basil for last touch of freshness. 

6. Serve with jasmine rice.

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