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Thai red curry
By : Method
- In a pan take red curry paste, ginger garlic paste, galangal paste and saut� it.
- Add chilly paste and vegetable stock.
- Allow it to simmer for 2-3 mins.
- Add the vegetables, finish it with coconut milk and garnish it with basil.
Ingredients:
8g - red curry paste
2g - basil
2g - lemon grass
100ml - coconut milk
10g - jaggery
25g - Chinese cabbage
20g - Bokchoy
15g - Shitake mushroom
25g - broccoli
15ml - oil
2g - salt
20g - button mushroom
8g - red curry paste
2g - basil
2g - lemon grass
100ml - coconut milk
10g - jaggery
25g - Chinese cabbage
20g - Bokchoy
15g - Shitake mushroom
25g - broccoli
15ml - oil
2g - salt
20g - button mushroom
RECIPES BY SATEJ SAIGAONKAR
