Veg – Thai curry


  • 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
  • vinegar

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.







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