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Thai Vegetables in Red Curry Paste Recipe

Thai Vegetables in Red Curry Paste is a popular Thai Soups and Stews
Author :
On :
Wednesday, 8 June, 2016
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Thai Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 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:

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


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