Red Curry

by Tarla Dalal

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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!

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Preparation Time: 20 mins./
Cooking Time: 15 mins.
Serves 6.
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Ingredients

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

Method

For the red curry paste

Grind all the ingredients to a paste with a mortar and pestle or in a mixer using a little water. Keep aside.

How to proceed

Dissolve the cornflour in the coconut milk. Keep aside.
Heat the oil in a large pan, add the red curry paste and fry for a few minutes.
Add the cornflour-coconut milk mixture, soya sauce, basil leaves and all the vegetables.
Simmer for 10 minutes till the vegetables are tender.
Add salt and boil for 2 minutes till the curry thickens.
Serve hot.

RECIPE SOURCE : 7 Dinner Menus