Thai Red Curry – Vegetarian
Red Curry Paste
whole dry red chillies
soak in warm water for 10mins and drain
cumin powder (jeera)
white pepper powder
For the curry
basil leaves (chopped)
use fresh Tulsi leaves, if you don’t have basil
baby corns cut into cubes
I prefer parboiling the baby corns first to save the cooking time
brinjal (eggplant) – cubes
Combine all the ingredients listed in the red curry paste and blend in a mixer to a fine paste. Keep aside.
Heat the oil in a broad non-stick pan, add the red curry paste and sauté on a medium flame for 2 minutes.
Add coconut milk, soya sauce and basil leaves. Mix well and simmer for 2 minutes, while stirring continuously.
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.
Garnish with basil/tulsi leaves. Serve hot with steamed rice.
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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