- Vegetables 1 cup (Broccoli, Red pepper, yellow and green pepper, mushroom, baby
- corn, zucchini, french beans)
- Onion – 1 medium sized
- Garlic – 4-5 cloves
- Coconut milk – 1 cup
- Thai red curry paste – 2 spoons
- Basil leaves – 2 sprigs
- Cooking oil – 4-5 spoons
- Oregano (optional)
Thai red curry paste
- 6-8 red chillies ( non spicy variety)
- Red pepper ( to make the paste fleshy)
- coriander seeds – 1 spoon
- black pepper – 1 spoon
- thick coriander stem – 2 sprigs
- spring onion – 2 sprigs
- garlic – 4-5 cloves
- soy sauce
Method to make red curry paste ( soak the red chillies for 1 hour in water), dry roast the pepper, coriander seeds and garlic; grind all the ingredients above . Cook the grind mixture for about 5-10 minutes on a stove and add soy sauce and vinegar while cooking.
Curry preparation :
Step 1 : Heat oil in a pan , add oregano, onion and garlic and saute till the onion is slightly pink. Then add french beans , zucchini and saute for about 2-3 minutes.
Step 2: Then add all the other vegetables and add little salt so that the vegetables cook easily. Saute it and cover the pan with a plate and leave it for about 5 minutes ( saute it in between so that the vegetables don’t burn)
Step 3: Add coconut milk and thai red curry paste and cook for about 5 minutes.
Step – 4 : Plate the curry and serve it hot with Thai rice/noodles. Alternatively this can be served with hot parathas or phulkas also.