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Vegetables in Thai Red Curry


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Vegetables in Thai Red Curry

4/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 66 cookbooks   This recipe has been viewed 83546 times

A traditional, fiery-red thai curry simmered with assorted vegetables, this goes well with steamed rice. The basil leaves lend their characteristic aroma to this dish, while coconut milk balances the spices.

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Vegetables in Thai Red Curry recipe - How to make Vegetables in Thai Red Curry

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Thai VegetablesInternational CurriesCurryRaksha - BandhanMother's DayThanksgivingChinese Party

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
2 cups coconut milk
1 tbsp cornflour
1 tbsp oil
1/2 tsp soy sauce
1/4 cup finely chopped basil leaves
1/2 cup baby corn , cut into 25 mm. (1”) cubes
2 brinjals (baingan/ eggplant) , cut into 5 mm. (1”) cubes
1/2 cup broccoli florets
1/2 cup french beans , stringed and cut into 25 mm. (1”) pieces
1/2 cup sliced mushrooms (khumbh)
salt to taste

For The Thai Red Curry Paste
8 to 10 whole dry kashmiri red chillies , soaked in warm water for 10 minutes and drained
1/4 cup finely chopped onions
6 clove garlic (lehsun)
1 tbsp roughly chopped galangal (thai ginger)
1 kaffir lemon leaf (optional)
2 stalks lemongrass (hare chai ki patti)
6 stalks coriander (dhania) with stem
3 tbsp ground coriander (dhania) seeds
2 tsp ground cumin seeds (jeera)
1/2 tbsp freshly ground white pepper powder
1/2 tsp salt
Method
For the thai red curry paste
    For the thai red curry paste
  1. Combine all the ingredients and blend in a mixer to a smooth paste, using little water. Keep aside.

How to proceed
    How to proceed
  1. Combine the cornflour and coconut milk in a bowl and mix well. Keep aside.
  2. Heat the oil in a wok, add the thai red curry paste and sauté on a medium flame for 2 minutes.
  3. Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously.
  4. Add the baby corn, brinjal, broccoli, french beans. Mushroom and salt, mix well and simmer for another 10 to 12 minutes or till the vegetables are cooked and the curry thickens.
  5. Serve hot with steamed rice.



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Reviews

Vegetables in Thai Red Curry
5
 on 31 Aug 17 11:50 PM


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Vegetables in Thai Red Curry
5
 on 27 Aug 17 01:54 PM


Its great..i have tried it .simple and easy to make
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Vegetables in Thai Red Curry
5
 on 08 Nov 16 04:10 PM


Yes I have tried this recipe and it''s simply delicious. I follow this site for any recipes in doubt.thanks
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Tarla Dalal    Hi Kunjal, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
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08 Nov 16 04:18 PM
Vegetables in Thai Red Curry
4
Foodie #609499
 on 25 Feb 14 02:44 PM


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Vegetables in Thai Red Curry
5
Foodie #607919
 on 23 Jan 14 01:18 PM


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Vegetables in Thai Red Curry
5
Foodie #600256
 on 22 Aug 13 06:00 PM


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