Thai food is a combination of delicious aroma, vibrant colors and exotic spices. The method of preparing Thai food is very easy, simple, low in fat, incorporates colorful vegetables and fresh herbs. It inspires me to make it every week as part of following a healthy plant-based lifestyle.

Red Thai Curry is a traditional dish bringing flavors of lemongrass, lime juice, ginger, chillies in a rich and delicious coconut broth. Fresh Thai basil enhances the taste and add fragrance to the curry. Serve it with hot jasmine rice and it’s total winner with the family and guests.

Although red curry paste cans are available in market , they are no comparison to home-made pastes prepared with fresh ingredients. Easy to make Thai curry paste can be made in advance and stored in the refrigerator up to 2 weeks.  Next time you crave Thai food, make it in your kitchen with fresh ingredients and vegetables of your choice!



Prep time:

Servings: 4


Red curry paste:

5 red dry chili's (available in Asian store-soaked in water for 10 minutes)

1/2 cup red onion chopped

2 big garlic cloves

1 inch ginger piece

2 sticks of lemon grass ( cut few inches off the top and bottom)

1/2 teaspoon peppercorn

4 kaffir lime leaves (optional)

1 lime squeezed

1/2 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon rice 

1 tablespoon coriander seeds


1 packet sprouted tofu ( cubed)

1/2 packet white button mushrooms( thinly sliced)

1 cup broccoli (cut into small florets)

1 red pepper (sliced long) 

15-20 Thai basil leaves

1 can coconut milk 

2 teaspoon brown sugar

2 teaspoon sea salt

2 teaspoon soya sauce

2 finger hot pepper( available in Asian store)




  1. To make the curry paste begin by soaking the dry chili’s in hot water for 10 minutes.
  2. Take a blender and add all the ingredients of Thai curry to it. Lastly add the soaked dry chili’s long along with 1/4 cup water (plus more ) to grind everything into a smooth paste.
  3. Heat a stainless steel pot. Add 1 teaspoon oil followed by the prepared Thai curry paste. Stir fry for 2 minutes on low to medium heat.
  4. Add the chopped broccoli, mushrooms and red peppers. Sauté them with the curry paste for another 2 minutes.
  5. Now, add the coconut milk, soya sauce, brown sugar, sea salt and 1/2 cup of water . Give it a stir.
  6. Finally add the tofu, 5 fresh Thai basil leaves. Let it simmer for 4-5 minutes covered until all the vegetables are tender and infused with Thai flavors.
  7. Remove the Thai curry from stove top and keep aside.
  8. Garnish it with chopped Thai basil leaves and thinly sliced finger hot pepper.
  9. Serve it with hot jasmine rice.

           The red curry paste can be stored in a glass container and enjoyed up to 2 weeks or can be                     frozen in small ziplock bags/ containers for up to 2 months.