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Veggie Thai Red Curry Recipe

Veggie Thai Red Curry is a popular Asian Side-Dish
Author :
 
On :
Friday, 21 July, 2017
Category :
Kid-Friendly Recipe
Course :
Side-Dish Recipe
Cuisine :
Asian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • For Red Curry Paste:
  • 4 to 5 - kashmiri Red Chillies soaked in 1/2 cup - warm water for 10 minutes
  • 1 - Onion chopped
  • 8 to 10 - Garlic flakes, peeled
  • 1.5 " piece - ginger, chopped
  • 1/2 rind - Lemon
  • 1.5 tsp - Coriander seeds
  • 1 tsp - Cumin seeds
  • 6 to 8 - pepper Corns
  • 1 tbsp - Vinegar
  • salt to taste
  • Vegetables:
  • 7 to 8 - baby corn, slit lengthwise
  • 7 to 9 - brinjals, peeled and diced
  • 1/2 - cauliflower, cut into small florets
  • 7 to 8 - Mushrooms sliced
  • Other Ingredients:
  • 2.5 cup Coconut Milk
  • soya sauce
  • coriander/salt
  • How to Make Veggie Thai Red Curry:

    1. Grind all ingredients of red curry paste and make a fine paste. Take two tbsp oil and add red curry paste and fry for about 3-5 mins. Then add 1/2 milk and all veggies and cook till veggies are half cooked.
    2. Then add rest of the milk, soya sauce and chopped coriander.
    3. Mix and cook till the vegetables are crisp.
    4. Add salt and sugar (optional if required).
    5. Serve with steamed rice.




     

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