16 January, 2013

Thai Red Curry

Enjoy this traditional curry with a bowl of steamed rice or Pad Tha.
For the paste:
Coriander seeds:1 tablespoon
Cumin Seeds:1 Tablespoon
Dried red Chilies: 2
Lime zest: ¼ teaspoon
Ginger: 1 tablespoon (minced)
Onion: 1 small
Garlic: 7-8 cloves
Peppercorns: 3-4
Lemongrass: 3 tablespoon
For the Curry:
Coconut Milk: ½ cup
Baby corn: 3-4
Carrots: 1
Green Beans: 3-4
Eggplant: 1
Oil: 2 tablespoon
Tomato Puree: ½ cup
Water: ½ cup
Salt to taste
Basil leaves: for decoration

First soak red chilies in warm water for around an hour. This will bring out a nice red color when we cook it.
To make the curry paste, take ginger, garlic,onion,red chilies cumin,coriander,pepper corns,lemon grass and lime zest in a blender. Grind it to make a smooth paste. Your Red Curry paste is ready.
In a deep pan, take oil. Add the red curry paste and sauté it for 2-4 minutes. Add all the chopped vegetables. Stir it well so that the paste gets coated on the vegetables. Add tomato puree followed by coconut milk. Season it with salt. If the curry is too thick, you can add a half a cup of water. Let it simmer on low flame for 10-15 minutes.
Bring it off the pan and serve it piping hot with steamed rice or Pad Thai noodles.
Decorate it with basil leaves before serving!!

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