Red curry paste: Dry fry the coriander seeds and cumin seeds. Powder it along with pepper corns.
Blend all other ingredients to smooth paste adding this powdered seeds, peppercorns, salt and oil to fine paste.
Spoon into a glass jar, cover with plastic wrap and fitted with tight lid and refrigerate for future use.
Red curry noodles:
Cook the noodles as per the instruction.
Blanch the broccoli in the hot water and them put in cold bath.
Heat oil in the kadai, add the vegetables one by one in this order.
First fry the carrots, mushroom, bell peppers, bok shoy, add the tofu to this, add a tbsp of red curry salt gently toss well in high flame and transfer in the plate.
Now add little oil, add the red curry paste to this, add noodles and mix nicely until well blended, now to this add the fried veggie mixture, at this stage check for spice level and salt.
If needed you can add more.
Once everything is well blended add the basil give a quick toss.
Serve piping hot.
Recipe courtesy: Dishes from My Kitchen
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.