Vegetables in Thai Red Curry

Ingredients

• Ingredients
• 2 cups coconut milk
• 1 tbsp cornflour
• 1 tbsp oil
• 1/2 tsp soy sauce
• 1/4 cup basil finely chopped leaves
• veggies baby corn eggplant broccoli mixed (,, florets
• 1 Cup cut into mm. (1”) cubes
• 1/2 cup beans french, stringed and cut into mm. (1”) pieces 25
• 1/2 cup mushrooms sliced (khumbh)
• to taste salt
• For The Thai Red Curry Paste
• chillies whole dry kashmiri red,
• 8 to 10 10 water soaked in warm for minutes and drained
• 1/4 cup onions finely chopped
• 6 clove garlic (lehsun)
• 1 tbsp galangal roughly chopped (thai ginger)
• 2 lemongrass (hare chai ki patti) stalks
• 6 coriander (dhania) with stem stalks
• 3 tbsps coriander seeds ground (dhania)
• 2 tsps cumin seeds ground (jeera)
• 1/2 tbsp white pepper freshly ground powder
• 1/2 tsp salt

Steps

1. Method
2. For the thai red curry paste
3. Combine all the ingredients and blend in a mixer to a smooth paste, using little water. Keep aside.
4. How to proceed
5. Combine the cornflour and coconut milk in a bowl and mix well. Keep aside.
6. Heat the oil in a wok, add the thai red curry paste and sauté on a medium flame for 2 minutes.
7. Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously.
8. Add the baby corn, brinjal, broccoli, french beans. Mushroom and salt, mix well and simmer for another 10 to 12 minutes or till the vegetables are cooked and the curry thickens.
9. Serve hot with steamed rice or with flat noodles.