Thai Vegetable Red Curry

Thai Red Curry

Ingredients:
Baby corns - 3 (pieces)
Small brinjals - 2 (diced)
Broccoli florets - From a medium bunch
Mushrooms - 10 (sliced)
Bamboo shoots - ¼ cup (optional)
Red curry paste - 5 tbsp.
Coconut milk - 2 cup
Soya sauce - ½ tsp.
Basil leaves - 10 (chopped)
Oil
Salt (to taste)
Brown sugar - 1/2 tsp.
Corn flour - 1 tbsp.

Method:
Obviously I didn’t add brinjal and bamboo shoots.
Heat oil and add the red curry paste and fry for 5 minutes in low flame or till oil separates.
Add ¼ cup of coconut milk and vegetables. Cooks for 2 minutes.
Add the remaining coconut milk, soy sauce & chopped basil leaves.
Cover and cook the vegetables in low flame until they become tender.
Add salt & sugar to taste.
Mix corn flour with water and add it.
Mix well. Let it boil for 2 minutes.
Serve hot with steamed rice.
Adapted from Nita Mehta’s Book.
Note: Adjust( reduce) the red curry paste according to your taste.

Red Curry Paste
Got it from here.

Ingredients:
Onion - ¼ cup (chopped)
Lemon grass - 1 stalk (minced)
Kashmiri red chilies - 1 (BIG-chopped)
Garlic - 4 cloves
Galangal - 1 (thumb-size)
Tomato ketchup - 2 tbsp.
Cumin powder - ½ tbsp.
Coriander powder - 1 tsp.
White pepper powder - ¼ tsp
Fish sauce -3 tbsp. (or) Soy sauce - 4 tbsp. (I added soy sauce)
Shrimp paste -1 tsp. (didn’t add)
Sugar - 1 tsp.
Regular chili powder - 2 tbsp. (I added 1 tbsp. chili powder + 1 tbsp. kashmiri red chili)
Coconut milk - ¼ cup
Lime juice - 1 tbsp.
Kaffir lime leaves - 1

Method:
Blend all the ingredients into a paste.
Place it in a container in the refrigerator up to a week and freeze thereafter.

Note:
I used Kashmiri red chilies. Thai red chilies are extremely small and cute. You can use them if you want to.

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