3cupof 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 -
1Medium Sized Onion
4-5Garlic Cloves
1" Galangal /Thai Ginger
5-6Red Chilly
5-6Kaffir Lime Leavesor finely grated zest of 1 Lime
5-6Sprigs of Coriander Leaves
2Stalks of Lemon grass
1TbspCoriander Seeds.powdered
2Tspcumin seedpowdered
2TspPepper Powder
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.