Thai Red Curry

Jain Thai Red Curry

Serving : 2 persons

Ingredients :

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

For Curry

  • 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.

For Curry:

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.

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