Thai red curry (veg)

Ingredients

• 5-6 red chilli (soaked in warm water for 15 minutes)
• 4-5 cloves garlic
• 1 chopped onion
• 1 tsp chopped ginger
• 2 stalks lemongrass
• 1/4 cup green coriander
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1/2 tsp salt
• as needed Water
• 2 tbsp oil
• 1 chopped onion
• 1/2 cup boiled sweetcorn
• 1/2 cup chopped carrot
• 1/2 cup bell pepper k(red, yellow, green)
• 1 cup coconut milk
• 1 tbsp corn flour
• 1/2 tsp soy sauce
• 2 tbsp basil leaves
• 1/4 cup french beans
• as per taste Salt
• 1/4 tsp black pepper powder

Steps

1. For the red paste, soak the dry red chillies in warm water and drain them. Combine all the ingredients, such as garlic, onion, ginger, lemongrass, salt, green coriander, cumin seeds, coriander seeds and water, and blend in a mixer to a smooth paste.
2. For the Thai red curry, combine the coconut milk and corn flour thoroughly in a mixing bowl.
3. Heat oil in a pan and sauté the added red curry paste for 2-3 minutes. Mix in onion, boiled corn, bell peppers, carrots and French beans, then add salt. Stir all the ingredients well for 4-5 minutes.
4. Simmer for 2 minutes after adding the coconut milk-cornflour mixture. Next add soy sauce and black pepper powder and simmer again for 10 minutes, until the curry thickens. Garnish with basil and coriander leaves, then serve with steamed rice.