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Before you jump to Vegetables in Thai Red Curry recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to vegetables in thai red curry recipe. To make vegetables in thai red curry you only need 23 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Vegetables in Thai Red Curry:
- Provide Ingredients
- Get 2 cups coconut milk
- You need 1 tbsp cornflour
- Get 1 tbsp oil
- Take 1/2 tsp soy sauce
- Get 1/4 cup basil finely chopped leaves
- You need veggies baby corn eggplant broccoli mixed ( , , florets
- Use 1 Cup cut into mm . (1”) cubes
- Use 1/2 cup beans french , stringed and cut into mm . (1”) pieces 25
- Get 1/2 cup mushrooms sliced (khumbh)
- Get to taste salt
- Use For The Thai Red Curry Paste
- You need chillies whole dry kashmiri red ,
- Take 8 to 10 10 water soaked in warm for minutes and drained
- Get 1/4 cup onions finely chopped
- Use 6 clove garlic (lehsun)
- Provide 1 tbsp galangal roughly chopped (thai ginger)
- Provide 2 lemongrass (hare chai ki patti) stalks
- Take 6 coriander (dhania) with stem stalks
- Prepare 3 tbsps coriander seeds ground (dhania)
- Take 2 tsps cumin seeds ground (jeera)
- You need 1/2 tbsp white pepper freshly ground powder
- Prepare 1/2 tsp salt
Steps to make Vegetables in Thai Red Curry:
- Method
- For the thai red curry paste
- Combine all the ingredients and blend in a mixer to a smooth paste, using little water. Keep aside.
- How to proceed
- Combine the cornflour and coconut milk in a bowl and mix well. Keep aside.
- Heat the oil in a wok, add the thai red curry paste and sauté on a medium flame for 2 minutes.
- Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously.
- 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.
- Serve hot with steamed rice or with flat noodles.
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