Veg Thai Curry Recipe: 59 Photos
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FAQ
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
Thai massaman. Massaman is a great starter Thai curry, while some think it's a great Thai curry for kids. It's the perfect base for my Slow-Roasted Duck Massaman and pairs perfectly with the gamey flavour of the meat.
What is Thai curry paste? A mix of fresh herbs and spices, including chillies, lemongrass, coriander root, garlic, shallots and a root called galangal that comes from the same family as ginger. They're crushed with a pestle and mortar or blitzed in a blender until they come together in a smooth, spicy paste.
Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
