Step 1

Take the spices and set aside– bird’s eye chilies, dry red chillies, coriander seeds, cumin seeds and black peppercorns.

Step 2

Also rinse, peel and roughly chop the following herbs – galangal, garlic cloves, shallots (chopped), kaffir lime leaves and lemon grass stalks.

Step 3

Take the spices, herbs, shallots in a grinder jar.

Step 4

Add soy sauce, lemon zest (optional) and 2 tablespoon water or coconut milk. Also add salt.

Step 5

While grinding, scrape the sides and continue to grind. Grind to a fine or semi-fine paste.

Step 6

In a pot or pan, heat the toasted sesame oil or coconut oil. Keep heat to a low. Add the prepared thai red curry paste.

Step 7

Sauté for a minute on a low flame stirring often.

Step 8

Add the chopped veggies including white button mushrooms. You can add your choice of vegetables. Stir and mix everything.

Step 9

Now add ½ cup thick coconut milk. Mix again. Keep heat to a low.

Step 10

Next add water. Mix again. Since salt was added in the thai curry paste, it need not be added. But do check the taste of the curry later and if required you can add more salt.

Step 11

For a thicker consistency in the curry, add less water.

Step 12

Cover the pan with its lid. Increase the heat to medium or a medium-low. Simmer the curry till the vegetables are cooked and tender. Keep them slightly al dente if you prefer.

Step 13

In between do check when the veggies are cooking. If water dries up, you can add more water.

Step 14

When the vegetables are cooked and tender, then reduce the heat to a low and add ½ cup thick coconut milk. At this step you can also add ¼ teaspoon palm sugar or raw sugar. Addition of sugar is optional and can be skipped. For a bit more sweet taste, increase the amount of sugar.

Step 15

Mix very well and let the entire curry come to a gentle boil on a low or medium-low heat. Lastly, add 1 tablespoon chopped or torn thai basil leaves. Mix and switch off the heat. Check the taste of curry and if required you can add some salt.

Step 16

Serve the thai red curry hot with lemongrass rice or plain steamed basmati rice or jasmine rice. You can garnish it with basil leaves while serving.