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Thai Vegetables in Red Curry Paste
By : Anita RahejaCategory : Curries, Beans, Broccoli, Corn, Thai
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash the mushrooms well.
- Heat one tablespoon oil in a kadai.
- Add the washed baby corn, broccoli, bell peppers, mushrooms, carrots and French beans.
- Saute the vegetables till nearly done but crunchy.
- In a wok, heat the remaining oil and saute the red paste on a low flame for 8 to 10 minutes.
- Add the vegetables and a dash of salt and stir fry for 2-3 minutes.
- Mix the dissolved corn flour with the coconut milk and add it to the vegetables. Mix well.
- Simmer the curry for 5 minutes.
- Serve hot with steamed rice.
Ingredients:
1 packet - baby corn (slit into halves)
2 cups - coconut milk
10 to 12 florets - broccoli
8 to 10 - french beans (cut into strips)
1 packet - mushrooms (sliced)
1 - green bell pepper (cut into quarters)
1 - red bell pepper (cut into quarters)
1 - carrot (cut into strips)
5 to 6 tbsp - thai red curry paste (readymade)
1 tsp - corn flour dissolved in 1/2 cup water
4 tbsp - oil
salt to taste
1 packet - baby corn (slit into halves)
2 cups - coconut milk
10 to 12 florets - broccoli
8 to 10 - french beans (cut into strips)
1 packet - mushrooms (sliced)
1 - green bell pepper (cut into quarters)
1 - red bell pepper (cut into quarters)
1 - carrot (cut into strips)
5 to 6 tbsp - thai red curry paste (readymade)
1 tsp - corn flour dissolved in 1/2 cup water
4 tbsp - oil
salt to taste
RECIPES BY ANITA RAHEJA
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