Thursday, 4 February 2016

Red Thai Curry


This is a very nice and tasty curry prepared using fresh vegetables,spices and coconut milk when served with either plain rice or any kind of fried rice.It truly tastes heaven and also gives a restaurant feeling but of course healthy as home cooked food is always the best.

Ingredients:

Spring Onion                                2-3nos(chopped)
Baby corn                                      4-5nos(cut into fingers)
Cauliflower/

broccoli florets                            1cup
Carrot(sliced)                               1/2cup(1" fingers)
Oil                                                     4-5 tsp


For paste:
Red chillies

(byadagi variety)                        5nos
Onion(s)                                          1nos
Garlic flakes,peeled                   8 flakes
Ginger,fresh& chopped            1tsp
Black peppercorn                       4-5 nos
Coriander seeds                          2tsp
Cumin seeds                                 1/2tsp
Soy sauce                                      1/2tsp
Lime juice                                     1tsp
Jaggery                                          1/2tsp
Salt                                                 to taste

Other Ingredients:
Fresh grated coconut            1cup(tender variety)
Rice flour                                    1tsp
Basil leaves                               3-4(fresh or dried)
Lemon grass                             3-4 pieces(1" pieces)


Method:
  • Boil red chillies with little water,cover and set it aside.
  • Blend coconut using about 1-1..5 cup of water in batches and extract milk,to this add rice flour and give a nice whisk.
  • In a blending jar take the red chillies(drain the water)and blend coarsely,add all the ingredients mentioned for paste and prepare a smooth paste adding required amount of water.
  • Heat a skillet and add the sliced carrot,baby corns drizzling a little water.Cover and cook for2-3minutes,once tender add the cauliflower/broccoli florets and a tsp of oil and saute for 2-3 minutes adding a dash of salt.Cover and cook for another 2 minutes,let stand for few minutes.
  • Set the sauteed vegetables on a plate.
  • Heat the same skillet used for sauteeing vegetables with 2-3 tsp of oil and saute chopped spring onions for couple of minutes.
  • Add the prepared red paste and saute on low flame for 5-7 minutes stirring in between.
  • Now add the sauteed veggies,salt to taste,jaggery,coconut milk,basil leaves,lemon grass,add water if the gravy becomes too thick.\
  • Cover with a lid and cook on a low flame for 5-7minutes.
  • Serve with white or boiled rice or noodles.
Try serving this curry with Vegetable Fried rice from this blog.



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