Red Curry

The trick here is the right red curry paste, made of red chilli, onions, garlic and ginger with lemon grass and white pepper adding wonderful new flavours. This thick, fiery paste is cooked with coconut milk, corn flour and soya sauce. Add torn Basil leaves and an assortment of veggies. Delicious!

Preparation Time: 20 mins./
Cooking Time: 15 mins.
Serves 6.
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6 to 7 tbsp red curry paste, recipe given below
2 cups coconut milk
1 tbsp cornflour
1/2 tsp soy sauce
1/2 cup chopped basil leaves
1/2 cup baby corn cubes
1/2 cup brinjal (baingan) cubes
1 cup broccoli florets
1/2 cup sliced mushrooms (khumbh)
1 tbsp oil
salt to taste

For the red curry paste
5 dry red chillies, soaked in warm water for 10 minutes and drained
1/4 cup chopped onions
2 cloves garlic, peeled
1/2 tbsp grated ginger (adrak)
1 stalk of lemongrass (hare chai ki patti)
3 stalks coriander (dhania)
1 tbsp coriander (dhania) seeds
2 tbsp cumin seeds (jeera)
1/2 tbsp white peppercorn
1/2 tsp salt