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| Thai Red Curry |
Ingredients:
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.
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Thai red curry served with white rice and simple fried rice. |
