Veggie Thai Red Curry

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 3 based on 100 votes
3
Cuisine: Asian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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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

  • 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.
  • Then add rest of the milk, soya sauce and chopped coriander.
  • Mix and cook till the vegetables are crisp.
  • Add salt and sugar (optional if required).
  • Serve with steamed rice.