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Vegetable Thai Red Curry

Vegetable Thai Red Curry

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Ingredients Method

Ingredients
  

  • Mixed vegetables broccoli, cauliflower, sugar-snap peas, baby carrots, bell peppers etc. – 3 cups(approx.) cut into medium pieces
  • Onions – ½ medium
  • Garlic – 1 clove
  • Ginger – ¼ inch
  • Red Curry Paste – 3 tsp
  • Coconut Milk – ½ can
  • Fresh Basil leaves – 5 to 6 count
  • Fresh Lemon – ½ a lemon
  • Oil for frying
  • Salt to taste
  • Black Pepper- ½ tsp
  • Sugar – ½ tbsp

Method
 

  1. • Mix the Red Curry Paste along with the coconut milk. Keep it aside.
  2. • Slice the onions, garlic and ginger.
  3. • Heat a little oil in a wok.
  4. • Add the onions followed by the garlic. Stir fry them for a minute and then add the fresh ginger to it.
  5. • Add the vegetables to it and fry for about 2-3 minutes
  6. • Add the red curry paste mixture and about ½ cup of water for the gravy.
  7. • Let the vegetables cook in the gravy till done. Make sure that the veggies are not overcooked.
  8. • Squeeze ½ tsp of fresh lemon juice and add a little lemon zest to the gravy.
  9. • Tear the basil leaves and stir it in. Turn off the heat.
  10. • Serve this with white or brown rice, preferably with jasmine rice.
  11. ORIGINAL RECIPE:
  12. http://flwoke.blogspot.com/2010/07/red-curry-with-chicken-thai-style.html

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