Thai Red Curry,A traditional fiery red thai curry simmered with assorted vegetables.
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Thai Red Curry
A traditional fiery red thai curry simmered with assorted vegetables. An excellent complement to steamed rice.
Preparation time: 10 minutes. Cooking time: 10 minutes. Serves 4.
Ingredients
2 cups coconut milk (nariyal ka doodh)
1 tbsp cornflour dissolved in 2 tbsp coconut milk (nariyal ka doodh)
1 tbsp oil
2 tbsp finely chopped basil leaves
Salt to taste
1 cup blanched babycorn, cut diagonally
1 cup blanched broccoli
½ cup paneer (cottage cheese) cubes
Salt to taste
To be blended into a smooth red curry paste (using enough water)
10 whole dry Kashmiri red chilles, soaked in warm water for 15 minutes and drained
¾ cup roughly chopped onions
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera) powder
1 tbsp grated ginger (adrak)
1 tbsp finely chopped coriander (dhania)
5 cloves garlic (lehsun)
2 tsp grated lemon rind
¼ cup finely chopped lemongrass (hare chai ki patti)
½ tsp white peppercorn powder
Salt to taste
Method
1. Heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
2. Add the basil and cook on a medium flame for 1 minute.
3. Add the coconut-milk , cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
4. Add the babycorn, broccoli and paneer, mix well and cook on a medium flame for 2 more minutes.
Serve hot.
