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How to make creamy textured Thai curry at home from scratch

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Unveiling the secret techniques which will help you make gourmet Thai curry at home from scratch:

Blending | Frying


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Thai Curry Recipe:


For Thai curry paste

  • Soaked red chillies (10-12 nos.)
  • Sliced galangal (1-inch)
  • Diced shallots (¼ cup)
  • Lemongrass (2 tbsp)
  • Kaffir lime leaves (4-5 nos.)
  • Garlic cloves (15-16 nos.)
  • White pepper (3 tbsp)
  • Coriander roots (1 tbsp)
  • Cumin powder (1 tsp)
  • Coriander powder (1 tbsp)
  • Salt to taste
  • Water (100 ml)

For curry

  • Fortune Soya Health Oil (¼ cup)
  • Prawns (250 gm)
  • Thai curry paste (½ cup)
  • Kaffir lime leaves (2-3)
  • Coconut milk (1 cup)
  • Coconut cream (½ cup)
  • Few sprigs fresh coriander
  • Salt to taste

For Thai curry paste:

  • Technique in focus #1: Prepare fresh and aromatic homemade Thai curry paste.
  • In a mixer grinder add soaked red chillies, galangal, shallots, lemon grass, kaffir lime leaves, garlic cloves, white pepper, coriander roots, cumin powder, coriander powder and salt to taste.
  • Grind them together, add 100 ml water and grind well to make a fine paste.
  • Technique in focus #2: Homemade frozen Thai curry paste for quick later use.
  • You can freeze the extra Thai curry paste in a clean glass container. It stays fresh up to 45 days.

For Curry:

  • Set a pan on medium heat, add Fortune Soya Health Oil and prawns to it. Cook the prawns for 2 mins on both sides. Use fresh prawns and devein the prawns and wash them nicely by adding lemon and salt.
  • Now add Thai curry paste and sauté for 3–4 mins.
  • Next stir in the kaffir lime leaves, coconut milk, coconut cream and cook for 10–15 mins.
  • Add in fresh coriander and adjust the salt to taste.
  • Cook for another 5–7 mins and serve hot with steamed Fortune Everyday Basmati Rice.
Fortune Chakki Fresh Atta