Recipe Counter

Thai Vegetables in Red Curry Paste

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Thai Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Klong Talay (Sour and Spicy Seafood Soup) , Best Hot and sour Pumpkin Soup, Easy Spicy Pumpkin Soup

Rate This Recipe
4

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

  • 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