Thai Vegetarian Red Curry


                                                                        Thai Vegetarian Red Curry

I first tasted thai curry when one of  my friends made it in our potluck. It was very yummy and reminded me of our south Indian dish Sagu.Thai dishes make use of a lot of coconut milk in their recipe. Also, they make a paste/sauce which is little bit like our Mangalorean paste.
Today in this lock down time as I am trying new dishes, I tried to present this recipe with my version with what was available with me at home.


Ingredients:
1 onion
1/2 capsicum cut horizontal
1 tomato cut lengthwise
1 potato lengthwise
1/4 cup cauliflower
1carrots cut lengthwise
1/4 cup medium size cut French beans
1/4 cup spinach
1/4 cup peas
1/4 cup broccoly
2 cups vegetable broth(I used cauliflower cream soup)
1 can coconut milk
1 can red curry paste as per taste(I made it at home with ingredients available)
4 garlic clove
1 tsp green chili-corriander leaves-ginger paste as per taste
5-7Curry leaves( you  can use Thai basil leaves)
1/2 tsp brown sugar/jaggery
3 tabelspoon olive oil

Procedure:

  • Pressure cook all the cut vegetables except onion, capsicum, spinach, and tomatoes.
  • Take a pan and put oil. Once the oil is hot, add garlic. Saute till the garlic turns brown. Add onion and green chili paste, and fry until it turns brown and the raw smells is gone. Then add tomato, spinach and saute for 2 minutes till it begins to soften.
  • Now add the cooked vegetables and mix it. Let it simmer for  2 minutes. 




  • Add the vegetable broth, coconut milk, salt, and brown sugar. Let it boil for 3-4 minutes.



  • Finally add red curry paste. Here is the procedure of how I made the red curry paste with the ingredients I had in this lock down period:

 Take a pan. Add 1 tsp cumin seeds, coriander seeds, 5-6 Kashmiri (byadige less spicy) red chilies, 1/2 tsp black pepper, 1-2 garlic cloves, 1/2 inch ginger, 1/8 cup coriander leaves (usually they use lemon grass, the root and tip trimmed then chopped), 1/8 cup onion (usually its green onion),1/8 cup capsicum (usually red pepper). Roast them with  2 tsp oil. Grind with 1 tsp turmeric powder, 1/2 tsp salt, and 3 tablespoon lemon juice .
  • After adding this Curry paste let it boil for 5 minutes or till the raw smells of curry is gone and a nice aroma starts coming. Garnish with curry leaves. Enjoy this with hot Jasmine rice or any variety of rice.



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