Vegetable Red Thai Curry
A Thai delicacy . Packed with nutrients !!!(image courtesy : imagefriend.com)
Vegetable Red Thai Curry
A Thai delicacy . Packed with nutrients !!!(image courtesy : imagefriend.com)
Cooking Instructions
- 1
Step 1 : Making Red Thai Paste
- 2
In a sauce pan add 2 table spoon of oil. When the oil is warm add onions, garlic and saute them. After they turn little golden add thai chillis, lemon grass, bamboo shoot and cook them until they are cooked.
- 3
Add vinegar, salt (around 1/2 tea spoon but to taste). Also add chilly garlic paste (optional)
- 4
Once its cooked let it cool for some time and make into a paste in the blender.
- 5
This paste can be used for a number of Thai dishes like Thai soup, Thai noodles and Thai fried rice
- 6
You can store this paste in the fridge for upto 2 months
- 7
For the Curry :
- 8
Note :You can take vegetables of your choice. The main flavors are given by bamboo shoot,celery and lemon grass which are must in this curry.
- 9
In a big bowl add coconut milk, salt, and 2-3 table spoon of the red thai paste that we made. You can decide how much paste to add by tasting. usually the color should be light red / pink.
- 10
In a wok saute all the vegetables and add then above coconut milk mix.
- 11
Add lemon grass and salt.
- 12
Add the cream (optional).
- 13
Note : if you think the curry is very thin just dissolve 1 teaspoon of cornflour in 1/4 cup of water and dissolve it in the curry and bring it to a boil.
- 14
Best served with steamed rice.
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