Thai Red Curry
Serving : 2 persons
For Red Curry Paste
- 10 whole dry kashmiri red chilles , soaked in warm 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 tsp soonth / dry ginger powder
- 1 tbsp Coriander Seeds
- 1 tbsp Jeera / Cumin Seeds
- Salt to Taste
- 6-8 Black Pepper Corns
- 2 cups boiled vegetables equally cubed**
- 2 cups Cocunut Milk
- 1 cup Tofu
- 2 tsp Corn flour
- 2 tsp Oil
- 1 tsp Sugar
- Salt to Taste
**Boiled veg will include red and green peppers, green peas, babycorn, asparagus, broccoli, french beans(Fansi). Boil aparagus, babycorn and brocolli. Cut all the veggies in equal squares. Add a pinch of salt while boiling the veggies.
You can use cottage cheese (Paneer) instead of tofu.
For Red Curry Paste:
Mix all the ingredients and grind it to paste.
Dissolve the cornflour in 1 tsp coconut milk in a bowl and mix well. Keep aside. Heat the oil in a wok, and saute tofu/paneer with some salt on it and keep them aside. Then saute green and red peppers, green peas and fansi for a minute and remove them as well. Finally saute all boiled vegetables till crisp and keep them aside as well.
Now heat some more oil in a pan and add the thai red curry paste and sauté on a medium flame for 2 minutes. Add the cornflour-coconut milk mixture, rest of the cocunut milk and salt, mix well and simmer for 2 minutes, while stirring continuously. Add all the grilles veggies and tofu/paneer, mix well and simmer for another 2-4 minutes or till the vegetables are cooked and the curry thickens.
Serve hot with steamed rice.