Thai Red Curry

Thai Red Curry

Ingredients:

Spices:

Cumin seeds-1 teaspoon

Coriander powder-1 teaspoon

Tomato paste-1 tablespoon

Coconut milk-1/2 cup

Red chili sauce-1 tablespoon

Red chili whole-2-3

Lime juice-1 tablespoon

Brown Sugar -according to taste

Salt

Vegetables:

Basil-1 small bunch

Coriander leaves 1 small bunch

Garlic-2-3 cloves

ginger-1 inch piece cut in to thin stripes

Baby corn-1 can drained and rinsed

Zucchini-1/2 cup cut into rounds

Red,yellow,orange bell pepper-1 cup in total cut into stripes

Mushrooms-1and 1/2 cup cut in to chunks

Red onion-1/2 cup cut in to long pieces

Method:

Red curry paste:

Add cumin seeds,Coriander powder,Tomato paste,Red chili sauce,Whole red chillies,

small ginger piece,2 garlic cloves and 2 basil leaves in to a blender.

add enough coconut milk to make a smooth paste.

add the ground paste to a pan and add a spoon of oil to the paste,so that it will not stick to the pan.

Fry the paste until light brown.

Keep the paste aside.

The red curry:

In a pan add 1 tablespoon of oil

once the oil is heated ,add cut onions,ginger,rest of the garlic and stir fry for a minute or two

add the rest of the vegetables and mix it well and cook it for a minute or two until the vegetables are 1/2 cooked

add the curry paste,all the coconut milk,salt,brown sugar,lime juice and little water and boil the curry for couple of minutes.

Garnish the red curry with chopped cilantro and fresh basil leaves.

Served best with sticky white rice or simple fried rice.

Thai red curry  served with white rice and simple fried rice.