Thai Red Curry
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Thai Red Curry - A fantastic yet quick and easy curry infused with aromas which thrill the olfactory senses while satiating the taste buds !!
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Ingredients
- 1.5 cup Coconut Milk
- 1 Tbsp Sugar
- 2-3 Tbsp Soy Sauce or as per taste
- 1 Tbsp Lime Juice or as per taste
- 3 cup of Chopped Vegetables which can include Eggplant Sugar snap Peas Red Bell Pepper Orange Bell Pepper Carrots Onion Capsicum Leafy Greens like Kale Legumes Babycorn
- For the Red Curry Paste -
- 1 Medium Sized Onion
- 4-5 Garlic Cloves
- 1 " Galangal /Thai Ginger
- 5-6 Red Chilly
- 5-6 Kaffir Lime Leaves or finely grated zest of 1 Lime
- 5-6 Sprigs of Coriander Leaves
- 2 Stalks of Lemon grass
- 1 Tbsp Coriander Seeds.powdered
- 2 Tsp Cumin Seeds powdered
- 2 Tsp Pepper Powder
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Instructions
- Combine all the ingredients of the curry paste and blend to a smooth paste. Add a couple of tablespoons of water if necessary. Keep aside.
- Heat oil in a pan and stir-fry the veggies on a high flame, till half cooked. Remove from flame and keep aside. Add about a tablespoon of oil to the now empty pan and heat it. Add the curry paste and saute for a couple of minutes.
- Then add the coconut milk along with about a cup of water. Add salt. Bring to a boil. Add the soy sauce, lime juice (optional), sugar, veggies and simmer for about 6-7 minutes, or until the vegetable are cooked.
- Garnish with chopped coriander leaves. Best enjoyed while steaming hot along side a plate of steamed rice.
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