Rainbow Thai Curry | How to make Rainbow Thai Curry

By sana Tungekar  |  15th Sep 2016  |  
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  • Rainbow Thai Curry, How to make Rainbow Thai Curry
Rainbow Thai Curryby sana Tungekar
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About Rainbow Thai Curry Recipe

A Rainbow Thai curry as the name suggests is very tasty thick coconut gravy with all colorful veggies and tuna fish as main ingredient. The herbs in the rich coconut enhance taste of it too. Enjoy with steamed rice.

Rainbow Thai Curry is an authentic dish which is perfect to serve on all occasions. The Rainbow Thai Curry is delicious and has an amazing aroma. Rainbow Thai Curry by sana Tungekar will help you to prepare the perfect Rainbow Thai Curry in your kitchen at home. Rainbow Thai Curry needs 35 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rainbow Thai Curry. This makes it easy to learn how to make the delicious Rainbow Thai Curry. In case you have any questions on how to make the Rainbow Thai Curry you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like sana Tungekar. Rainbow Thai Curry will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Rainbow Thai Curry

Ingredients to make Rainbow Thai Curry

  • 1 can tuna fish in brine
  • 1 1/2 cup coconut milk (use dabur or Kara)
  • 1 tblspn ginger garlic paste
  • 3 medium bell peppers green, red and yellow
  • A few florets broccoli
  • 2 spring onions
  • 2 medium tomatoes
  • 100 grams baby carrots
  • 1 beet root small
  • 1 1/2 tsp salt
  • 1 tblspn olive oil
  • few basil leaves
  • A twig of celery and parsley
  • Some lemon grass
  • Cilantro/coriander as per liking
  • 1 - 2 green chillies
  • I tblspn corn flour optional to thicken curry if like it that way

How to make Rainbow Thai Curry

  1. Remove fish flakes from brine and keep aside.
  2. Chop the bell peppers in square pieces.
  3. Cut clean spring onions in medium size.
  4. Chop tomatoes in quarters small if they seem bigger as per your liking.
  5. Chop carrots and beet root squares too.
  6. For the Paste: Grind the green leafy herbs ie cilantro, basil, parsley, celery stems and green chillies. Add some olive oil and salt to taste to this paste, mix well.
  7. Heat sum olive oil in a deep pot and saute the ginger garlic paste. Add spring onion and tomatoes.
  8. Add the green paste and some water and let it simmer.
  9. Add all the vegetables stir fry 2-3 minutes and add a glass or so of water then for 10 minutes cook covered in water.
  10. Add the Tuna fish flakes, lemon grass and cook covered for 5 minutes.
  11. Now check your gravy and if you need to add water add now.
  12. Add the coconut milk and cook for one boil.
  13. Add cornflour in warm water and add to gravy and boil again for a thicker gravy. Serve hot.

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