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Vegetables in Thai Red Curry
Vegetables in Thai Red Curry

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We hope you got benefit from reading it, now let’s go back to vegetables in thai red curry recipe. To cook vegetables in thai red curry you only need 23 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Vegetables in Thai Red Curry:
  1. Use Ingredients
  2. Get 2 cups coconut milk
  3. Get 1 tbsp cornflour
  4. Take 1 tbsp oil
  5. Get 1/2 tsp soy sauce
  6. Provide 1/4 cup basil finely chopped leaves
  7. Take veggies baby corn eggplant broccoli mixed ( , ,  florets
  8. Take 1 Cup cut into mm . (1”) cubes
  9. Use 1/2 cup beans french , stringed and cut into mm . (1”) pieces 25
  10. You need 1/2 cup mushrooms sliced (khumbh)
  11. You need to taste salt
  12. Use For The Thai Red Curry Paste
  13. Take chillies whole dry kashmiri red ,
  14. Get 8 to 10 10 water soaked in warm for minutes and drained
  15. Get 1/4 cup onions finely chopped
  16. Get 6 clove garlic (lehsun)
  17. Provide 1 tbsp galangal roughly chopped (thai ginger)
  18. Get 2 lemongrass (hare chai ki patti) stalks
  19. You need 6 coriander (dhania) with stem stalks
  20. Prepare 3 tbsps coriander seeds ground (dhania)
  21. Get 2 tsps cumin seeds ground (jeera)
  22. Provide 1/2 tbsp white pepper freshly ground powder
  23. Use 1/2 tsp salt
Instructions to make Vegetables in Thai Red Curry:
  1. Method
  2. For the thai red curry paste
  3. Combine all the ingredients and blend in a mixer to a smooth paste, using little water. Keep aside.
  4. How to proceed
  5. Combine the cornflour and coconut milk in a bowl and mix well. Keep aside.
  6. Heat the oil in a wok, add the thai red curry paste and sauté on a medium flame for 2 minutes.
  7. Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously.
  8. 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.
  9. Serve hot with steamed rice or with flat noodles.

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