Ingredients

• 1 packet baby corn (slit into halves)
• 2 cups coconut milk
• 10 to 12 florets broccoli
• 8 to 10 french beans (cut into strips)
• 1 packet mushrooms (sliced)
• 1 green bell pepper (cut into quarters)
• 1 red bell pepper (cut into quarters)
• 1 carrot (cut into strips)
• 5 to 6 tbsp thai red curry paste (readymade)
• 1 tsp corn flour dissolved in 1/2 cup water
• 4 tbsp oil
• salt to taste

How to Make Thai Vegetables in Red Curry Paste

• Wash the mushrooms well
• Heat one tablespoon oil in a kadai
• Add the washed baby corn, broccoli, bell peppers, mushrooms, carrots and French beans
• Saute the vegetables till nearly done but crunchy
• In a wok, heat the remaining oil and saute the red paste on a low flame for 8 to 10 minutes
• Add the vegetables and a dash of salt and stir fry for 2-3 minutes
• Mix the dissolved corn flour with the coconut milk and add it to the vegetables
• Mix well
• Simmer the curry for 5 minutes
• Serve hot with steamed rice