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Thai Red Curry – Vegetarian
Servings Prep Time
4 25mins
Servings Prep Time
4 25mins
Red Curry Paste
For the curry
  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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