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Thursday 16 August 2012

Thai red veg curry

I have been wanting to make Thai curry for quite sometime and finally made it. For me Thai curry means a curry with the flavour of coconut milk and peanuts. So I just made it to suit my taste. The  Thai curry paste has onion , ginger garlic, tamarind , chillis, kafir leaves etc so that makes the job quite easy.

Vegetables- 2 bell pepper, 1 zucchini, few mushrooms, chopped chunkily
Onion- 1 , chopped fine
Ginger- garlic paste-1 tsp
Green chillis-2. chopped fine
Thai red curry paste- 1 jar of 185g
Soy sauce/fish sauce-1 tsp (I used soy)
Jaggery/palm sugar -1-2 tsp
Coconut milk- 1 can
Basil leaves- few, chopped
Peanut butter-1 tbsp (optional)
Coriander leaves-for garnishing

1. First take little oil in a wok and sautee all the vegetables till its cooked yet crunchy. Keep it aside.
2. In the same wok, add 2 tsp oil and add onion and green chillis. When it turns soft , add ginger garlic paste, saute till raw smell goes.
3. Add the thai curry paste and mix for 3-4 minutes till oil separates. Add  the sauteed vegetables, salt and jaggery. Mix till it is well coated.
4. Next add the coconut milk , peanut butter and basil leaves and let it heat through , about 2 min.
5.Garnish with coriander leaves and serve with rice or noodles.

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