coconut milk

Tofu & mixed Vegetable Thai Red Curry…

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Thai Red Curry is one of the most famous and popular Thai dishes .
Today I am bringing to you an easy Thai red curry that can be made in under 30 minutes..
In this dish i have used tofu along with Baby Corn , carrots , bell peppers and mushrooms . I have used home made red curry paste but you can easily replace it with market bought paste …

For this recipe , which serves 4 , we will be needing


1/2 tbs oil ( I used coconut oil )
1 tbsThai red curry paste or to taste ( you can use market bought )
2 tbs galangal ( or Ginger ) , minced
2 tbs garlic, minced
A few scallions, whites and greens separated, chopped
2-4 thai chilies, minced (optional)
4 cups coconut milk
500 grams / 1 Lbs mushrooms, sliced
2 bell peppers cut in juliennes ( I used red and green )
1/2 cup carrots cut in juliennes
6 oz tofu, diced
1/2 cup baby corns
1/4 cup peas
2 tbs cilantro, chopped
Or You Can Use 5 Cups of frozen mixed vegetables of your choice
Method :
Heat oil in a large pan over medium heat. Once hot

Add curry paste , ginger, garlic, white parts of the scallion, and chilies, .Sauté until fragrant, 1-2 minutes.

Now Add coconut milk and stir. Bring to a simmer and add mushrooms , carrots , baby corns and peppers.

Continue to simmer until vegetables are tender-crisp, it took me about 10-12 minutes.

Now add tofu and Simmer additional for 2 -3 minutes.

Remove from heat and stir in cilantro. Serve over jasmine rice.

Thai red curry paste
Makes around 1 cup …

2 tablespoon cilantro roots or Stems
10-15 Dried whole Red chilis
4 teaspoons coriander seeds
1 tsp black peppercorn
1 1/2 tablespoons galangal
1/4 cup garlic cloves
4 tablespoons sliced lemongrass (around a stalk of lemon grass)
1/2 tablespoon salt
1/4 cup shallots
1 teaspoon shrimp paste ( I did not use any )
1tbs Kaffir Lime Zest or 6-8 kaffir lime leaves (I used frozen )

Method :

Toast peppercorn & coriander seeds in a small skillet over moderate heat, shaking in between , until fragrant 3 to 4 minutes. Cool
Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
Paste will keep in the refrigerator for up to 1 week, or frozen for about a month.


Kerela Style Chicken Curry …


I love this Kerala-style chicken curry because of all the spices and coconut oil used . The gravy is a little spicy and the freshly grounded spices makes this curry simply exquisite . This aromatic Kerala chicken curry is also known as ‘Nadan curry”.

Serves: 3- 4
ACTIVE : 45 minutes time
TOTAL TIME: 45 minutes + time for marination

EQUIPMENT: large non-stick or cast iron skillet


For marination

Chicken – 500 grams cut into medium pieces
Chilli powder – 1 tsp Or to taste
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – as per taste

Whole spices for Dry Roasting

Fennel seeds – 3/4 tsp
Green Cardamom – 2 or 3 pods
Cinnamon stick – 5 to 6 (around 2 inches)
Cloves – 6-8
Bay leaf – 1 medium
Dry Red chilli – 2
Coriander seeds – 1 tbsp
Pepper corns – 1tsp or adjust to taste
2 heaped tbs store bought chicken masala

For Gravy

Cooking oil OR Coconut Oil – 3 tsp + 1 tsp divided .
Mustard seeds – 1/2 tsp
Dry Red chillies – 3
Onion – 1 big (chopped finely)
Ginger garlic paste – 1 tbsp
Thick coconut milk – 1 cup
Curry leaves – 1 spring or around 10-15 leaves
Salt – as per taste
Handful cherry tomatoes ( optional )
A Few slices of dry roasted sliced coconut ( optional )


1. Marinate the chicken with the ingredients mentioned in marination for at least an hour ( overnight for best result )

2. Dry roast the ingredients mentioned in dry roast on medium heat till you get a nice aroma. Around 2-3 mins…Cool and Grind to a coarse powder.

3. In a large non-stick or cast iron skillet add 2 tbs oil. Once hot add the mustard seeds & let them splutter . Now add the dry chilis and fry for a min .

4. Add onions and sauté till they are brown in color . Now Add ginger garlic paste and sauté till the raw smell goes off.

5. Add marinated chicken and mix well . Add the coarsely ground powder & mix well. OR Store bought chicken masala …
Add 1/2 cup warm water and cook till chicken is half done .

6. When chicken is half cooked (around 10 mins ) Add thick coconut milk and salt to taste .

7.Cook till the curry becomes thick. Stir and add cherry tomatoes and coconut slices if using …cook for additional 5-7 mins .

8. Last but not the least , in a small pan add the 1 tbs coconut oil and once oil is hot add the curry leaves . Fry for a min . Add curry leaves to the chicken curry . THIS STEP IS OPTIONAL but it enhances the flavor of the chicken …
Fresh Curry leaves are easily available in all Indian grocery stores …

Serve Kerala style chicken curry with steamed rice , Roti , naan or any bread of your choice …

Today I am bringing this spicy chicken curry to Angies’s FF #51 to share with fellow blogger friends …



SRI-LANKAN PUMPKIN CURRY – Pumpkin in Coconut Sauce


A simple but delicious pumpkin curry recipe that uses curry powder and is thickened and flavored with coconut milk .it is truly flavorful dish to serve with steamed white rice .


Pumpkin – 200 g , peeled and cubed
Onion – 1 chopped
Garlic cloves – 3 chopped
Ginger – 1/2 inch chopped
Curry Powder – 1 tsp
Red Chilli powder – 2 tsp (adjust to your spice level)
Turmeric powder – 1/4 tsp
Curry leaves – A few ( optional )1
Cumin seeds – 1/2 tsp
Grated coconut – 5 tsp (dry roast before garnish)
Coconut milk – 1 cup
Salt to taste
Oil 2 tbs


Heat 1 tbsp of oil and saute garlic,ginger and saute for few seconds. Then add cumin seeds, onion and curry leaves. Saute till onion turns light brown in color. Add the red chilli powder, turmeric powder and curry powder.
Add pumpkin and coconut milk, enough salt and simmer down for 5 to 8 minutes until pumpkin is cooked through.
Turn off the heat and garnish it with dry roasted grated coconut. (you can also use freshly grated coconut)

This curry taste best with white rice …