Red curry is a very popular Thai dish consisting of red curry paste cooked in coconut milk and added with meat or vegetables or tofu (vegetarian protein).
Thai cuisine is one of our family’s most favourite, specially the red curry with mixed vegetables. I follow Nita Mehta’s recipe for this dish and it has always been a hit with my family. Today was no different:)

 

Ingredients

Red curry paste

Onion- 1 small

Lemon grass- 2 sticks

Coriander seeds- 1 tbsp

Jeera- 2 tsps

Pepper- 1/2 tsp

Garlic – 15-20 cloves

Ginger – 1/2 inch

Red chillies- 4-5

Kashmiri Red chilli powder- 1 tsp

Turmeric powder- 1/4th tsp

Vinegar- 1 tbsp

Baby corn strips- 1 cup

Broccoli- 1 cup

Red capsicum( cut into cubes)-1 cup

Yellow capsicum ( cut into cubes)-1 cup

Coconut milk- 3 cups

Soya sauce- 1 tsp

Basil leaves- 10-12

Sesame oil- 1 tbsp

Sugar- 1 tsp

Salt to taste

Method

Red curry paste

Break the chillies, remove the seeds and disk it in quarter cup of warm water for 15-20 mins.

Peel, wash and chop onion, garlic and ginger.

Cut the lower stem of lemon grass and chop. Discard the leaves.

Dry roast coriander seeds and jeera till it becomes crisp. Cool it.

Grind all these ingredients along with pepper, red chilli powder and vinegar to a paste.

Heat oil in a pan. Add the ground paste and sauté for 3-4 mins.

Add all the vegetables, salt to taste and sauté for few mins.

Add 1/2 cup of coconut milk and 1/2 cup of water and mix well. Cover and cook till the vegetables becomes just tender.

Add rest of the coconut milk, sugar,soya sauce and basil leaves. Cover and let it simmer on a medium flame for 10 mins.