Thai Roti Curry Recipe

All-purpose flour: The base for making the roti, providing structure and texture.

Salt: Enhances the flavors in both the roti and the curry.

Oil: Used in the dough and for cooking the roti, adding moisture and preventing sticking.

Water: Combines with the flour to form the dough for the roti.

Red curry paste: Adds a spicy, aromatic flavor to the curry.

Coconut milk: Provides a rich, creamy base for the curry.

Chopped vegetables: Adds texture, color, and nutrition to the curry. Common choices include carrots and bell peppers.

Fish sauce: Adds a savory, umami flavor to the curry.

Sugar: Balances the heat and acidity in the curry.

Lime juice: Adds a fresh, tangy finish to the curry.

When making roti, ensure the dough is kneaded thoroughly for at least 5 minutes until it becomes smooth and elastic. This helps develop the gluten, which gives the roti its characteristic chewiness. Additionally, when cooking the roti, use a hot pan to achieve a golden-brown color and slight crispiness on the outside while keeping the inside soft. For the curry, sauté the red curry paste in oil until fragrant before adding the coconut milk. This step enhances the depth of flavor in the curry.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor while also providing the necessary saltiness.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is more traditional in some South Asian cuisines.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and enhances the coconut flavor in the dish.

• red curry paste - Substitute with green curry paste: Green curry paste offers a different but equally flavorful profile, with a bit more heat and a fresher taste.

• coconut milk - Substitute with almond milk: Almond milk is a lighter, dairy-free alternative that still provides a creamy texture.

• chopped vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and often contain a variety of veggies, making them a quick and easy substitute.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar salty and umami flavor, making it a good vegetarian alternative.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, which can enhance the overall flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, making it a suitable substitute.

• oil - Substitute with coconut oil: Coconut oil complements the coconut milk in the recipe and adds a subtle coconut flavor.

• Allow the curry to cool completely before storing. This helps prevent condensation, which can make the curry watery.
• Transfer the curry to an airtight container. For best results, use a container that is the right size to minimize the amount of air inside.
• Store the curry in the refrigerator if you plan to consume it within 3-4 days. The flavors often meld and improve after a day or two.
• For longer storage, freeze the curry. Use freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space and ensure even freezing.
• Label the containers or bags with the date so you can keep track of how long they’ve been stored.
• To reheat, thaw the curry in the refrigerator overnight if frozen. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking and ensure even heating.
• The roti can be stored separately. Once cooled, wrap each roti in plastic wrap or aluminum foil to keep them from drying out.
• Store the wrapped roti in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• For longer storage, freeze the roti. Place a piece of parchment paper between each roti to prevent them from sticking together, then wrap tightly in plastic wrap or foil and place in a freezer bag.
• To reheat roti, thaw at room temperature if frozen. Warm them in a dry skillet over medium heat for a few minutes on each side, or wrap in a damp paper towel and microwave for 20-30 seconds.

• Stovetop Method:

  • Pour the curry into a saucepan and heat over medium-low heat.
  • Stir occasionally to ensure even heating.
  • Add a splash of coconut milk or water if the curry has thickened too much.
  • Heat until the vegetables and sauce are warmed through, about 5-7 minutes.

• Microwave Method:

  • Place the curry in a microwave-safe bowl.
  • Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  • Heat on medium power for 2-3 minutes, stirring halfway through.
  • Continue heating in 1-minute increments until the curry is hot.

• Oven Method:

  • Preheat the oven to 350°F (175°C).
  • Transfer the curry to an oven-safe dish and cover with foil.
  • Bake for 15-20 minutes, stirring halfway through.
  • Check to ensure the vegetables are heated thoroughly.

• Reheating Roti:

  • Stovetop: Heat a non-stick pan over medium heat. Place the roti in the pan and warm each side for about 1-2 minutes.
  • Microwave: Wrap the roti in a damp paper towel and microwave on high for 20-30 seconds.
  • Oven: Preheat the oven to 300°F (150°C). Wrap the roti in foil and heat for 5-10 minutes.

• Combination Method:

  • Heat the curry using the stovetop method for the best flavor and texture.
  • Warm the roti using the stovetop or oven method to keep them soft and pliable.
  • Serve the reheated curry with the warm roti for a meal that tastes freshly made.

• Mixing bowl: Use this to combine the flour and salt, and to mix in the oil and water to form the dough.

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like salt, oil, red curry paste, fish sauce, sugar, and lime juice.

• Rolling pin: This will help you roll out the dough balls into thin circles for the roti.

• Pan: Use a pan to cook the rolled-out roti until they are golden brown on both sides.

• Knife: Handy for chopping the vegetables like carrots and bell peppers.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Wooden spoon: Ideal for stirring the curry paste and other ingredients in the pan.

• Can opener: Necessary for opening the can of coconut milk.

• Ladle: Useful for serving the curry.

• Tongs: Can be used to flip the roti while cooking them in the pan.

• Plate: For setting aside the cooked roti before serving.

• Cover: To cover the dough while it rests.

Prepare the dough in advance: Mix and knead the dough the night before. Store it in the fridge to save time on the day of cooking.

Use pre-chopped vegetables: Buy pre-chopped vegetables from the store to cut down on prep time.

Ready-made curry paste: Use store-bought red curry paste instead of making it from scratch.

Cook rotis simultaneously: While the curry is simmering, cook the rotis to save time.

Batch cooking: Double the recipe and freeze half for a quick meal later.