Thai Red Curry

This Thai crimson curry made a splendid meal at night time and possibly a fair higher breakfast for subsequent morning. It’s heat, comforting, and ideal for cool days. It’s a bit rich, too, however so complete of greens that it doesn’t sense too indulgent.

Ingredients :

For Red Curry Paste

• 10 complete dry kashmiri pink chilles , soaked in warmness water for 15 minutes and drained
• 1 tbsp coriander / dhania (chopped)
• 1/4th Cup Lemon Grass Stick (chopped)
• 1 tsp Lemon rind (peeled lemon skin)
• 1/2 of tsp soonth / dry ginger powder
• 1 tbsp Coriander Seeds
• 1 tbsp Jeera / Cumin Seeds
• Salt to Taste
• 6-8 Black Pepper Corns

For Curry

• 2 cups boiled vegetables in addition cubed**
• 2 cups Cocunut Milk
• 1 cup Tofu
• 2 tsp Corn flour
• 2 tsp Oil
• 1 tsp Sugar
• Salt to Taste

Instructions

1. Boiled these all vegetables, green peppers, green peas, babycorn, asparagus, broccoli, french beans(Fansi). Boil aparagus, babycorn and brocolli. Cut all the vegetables in equal squares. Add a pinch of salt on the equal time as boiling the vegetables.
2. You can use cottage cheese (Paneer) in place of tofu.
3. For Red Curry Paste Mix all the additives and grind it to paste.

For Curry:

1. Dissolve the cornflour in 1 tsp coconut milk in a bowl and mix nicely. Keep aside. Heat the oil in a pan and saute tofu/paneer with some salt on it and preserve them aside. Then saute green and pink peppers, green peas and fansi for a minute and take away them as nicely. Finally saute all boiled vegetables till crisp and preserve them aside as nicely.
2. Now warmth some greater oil in a pan and add the thai pink curry paste and sauté on a medium flame for 2 minutes. Add the cornflour-coconut milk mixture, rest of the cocunut milk and salt, combination nicely and simmer for 2-2 minutes, on the equal time as stirring continuously. Add all the grilles vegetables and tofu/paneer, combination nicely and simmer till the vegetables are cooked and the curry thickens. Serve heat with steamed rice.