Hope you are doing good and in perfect mood to try something new tonight!
Inspired from my favourite chef Tarla Dalal and continuing our love for Thai food, we bring you VEGETARIAN THAI RED CURRY.
Thai red curry is a perfect way to tangle your savoury taste buds as it is spicy yet a little sweet, comparatively less spicy then the green curry. The colour in the curry is mainly due to the red chillies used in the base.
Thai Red Curry - Vegetarian
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.
You can find Coconut milk here.
Other Thai recipes to try:
Thai Green Curry
Thai Pineapple Rice
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