1TbspLime Juice Or As Per Tastejuice or as per taste
3cupRed Bell Pepperor vegetables, or eggplant, or sugar, or peas, or orange, or pepper, or carrots, or onion, or capsicum, or babycorn chopped vegetables which include eggplant sugar snap peas orange bell pepper carrots onion capsicum leafy greens like kale legumes babycorn
Curry Pastefor the red
1Onionmedium sized
4-5clovesGarlic
1Galangalor ginger thai ginger
5-6Red Chillies
5-6limeKaffir Lime Leavesor finely grated zest of 1 lime kaffir
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.