Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegetables in thai red curry. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegetables in Thai Red Curry is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Vegetables in Thai Red Curry is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have vegetables in thai red curry using 23 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetables in Thai Red Curry:
- Make ready Ingredients
- Prepare 2 cups coconut milk
- Take 1 tbsp cornflour
- Prepare 1 tbsp oil
- Prepare 1/2 tsp soy sauce
- Get 1/4 cup basil finely chopped leaves
- Take veggies baby corn eggplant broccoli mixed ( , , florets
- Take 1 Cup cut into mm . (1”) cubes
- Get 1/2 cup beans french , stringed and cut into mm . (1”) pieces 25
- Take 1/2 cup mushrooms sliced (khumbh)
- Get to taste salt
- Take For The Thai Red Curry Paste
- Make ready chillies whole dry kashmiri red ,
- Get 8 to 10 10 water soaked in warm for minutes and drained
- Prepare 1/4 cup onions finely chopped
- Get 6 clove garlic (lehsun)
- Prepare 1 tbsp galangal roughly chopped (thai ginger)
- Prepare 2 lemongrass (hare chai ki patti) stalks
- Make ready 6 coriander (dhania) with stem stalks
- Get 3 tbsps coriander seeds ground (dhania)
- Prepare 2 tsps cumin seeds ground (jeera)
- Get 1/2 tbsp white pepper freshly ground powder
- Get 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.
So that’s going to wrap it up for this special food vegetables in thai red curry recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
