An immensely popular dish in Thailand, the red curry is made by cooking vegetables, meat, or seafood in spicy red curry paste and coconut milk. The dish is a flavour bomb which tempts you to go for more helpings.
4 mackerel
Black pepper powder as required
For the red Thai paste
4 red chilli peppers
5 ginger pieces
10 cloves garlic
10 finely sliced pieces of galangal (similar to ginger which is used in Thai cuisine)
1/2 cup lemon grass
1/2 spring onion
1/2 cup coriander stem
6 dried chillies
1 lime leaf
1/2 tbsp cumin powder
1/2 tsp turmeric powder
Salt as required
Water as required
For the gravy
2 cups second extract of coconut milk
4 tbsp Thai curry paste
1 tbsp fish sauce
1 tsp brown sugar
Lime leaf
1 cup first extract of coconut milk