id="wpurp-container-recipe-4047" data-id="4047" data-permalink="http://bestiesnotepad.com/recipe/indian-thai-fusion-vegetarian-red-curry/" data-custom-link="" data-custom-link-behaviour="" data-image="http://bestiesnotepad.com/wp-content/uploads/2018/04/fullsizerender.jpg" data-servings-original="4" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Thai Red Curry – Vegetarian
Servings Prep Time
4 25mins
Servings Prep Time
4 25mins
Ingredients
Red Curry Paste
For the curry
Instructions
  1. Combine all the ingredients listed in the red curry paste and blend in a mixer to a fine paste. Keep aside.
  2. Heat the oil in a broad non-stick pan, add the red curry paste and sauté on a medium flame for 2 minutes.
  3. Add coconut milk, soya sauce and basil leaves. Mix well and simmer for 2 minutes, while stirring continuously.
  4. Add the baby corn, brinjal, broccoli, mushroom and salt, mix well and simmer for another 8-10 minutes or till the vegetables are cooked. The curry is usually preferred to be thick in consistency.
  5. Garnish with basil/tulsi leaves. Serve hot with steamed rice.
Recipe Notes
  • You can also make red curry paste beforehand, store in a glass container and keep in the fridge..stays fresh for 1 day.
  • Curry tends to thicken over the time, prefer adding coconut milk just before serving.
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