Vegetables In Thai Red Curry

Name: Vegetables In Thai Red Curry
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 3-4 dry red chilli; 1 onion (sliced); 1/2 inch ginger; 7-8 garlic cloves; 1 stick lemon grass; 2 tsp coriander and cumin powder; 1 tsp lemon juice; as per taste Salt; 1-2 carrots (cut in cubes); 10 Baby corn (cut in cubes); 8-10 mushrooms; 1 red bell pepper; 1 cup zucchini; 1/2 cup paneer (cut in cubes); 3 cup coconut milk; 1/2 tsp soya sauce; as per taste Salt; 1 tsp brown sugar (optional); as required Dry basil (for decoration); 1 tablespoon oil

Shilpi Tandon @shilpitandon

India

This delicious Thai Curry recipe is both vegetarian and vegan. If you want a healthy dinner packed full of bright flavors and hearty vegetables, this is the recipe for you. This Thai Red Curry is a family favorite. If you have a can of coconut milk at the ready, this recipe will come together very quickly and will deliver a ton of flavor.
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Shilpi Tandon @shilpitandon

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Ingredients

15-20 minutes

4 people

3-4dry red chilli
1onion (sliced)
1/2 inchginger
7-8garlic cloves
1 sticklemon grass
2 tspcoriander and cumin powder
1 tsplemon juice
as per tasteSalt
Vegetables -
1-2carrots (cut in cubes)
10Baby corn (cut in cubes)
8-10mushrooms
1red bell pepper
1 cupzucchini
1/2 cuppaneer (cut in cubes)
3 cupcoconut milk
1/2 tspsoya sauce
as per tasteSalt
1 tspbrown sugar (optional)
as requiredDry basil (for decoration)
1 tablespoonoil

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Steps

15-20 minutes

1

Soak red chillies in water then grind everything in to a fine paste to get red curry paste.
2

After that in a wok or a pan add little oil then add red curry paste and coconut milk and mix well.
3

Then put all vegetables and cook for 6-8 minutes and season the dish with soya and salt.
4

Then finally add sugar and bring it to a boil. Garnish with dry or fresh Basil leaves.