Thai Red Curry

Thai Red Curry - A fantastic yet quick and easy curry infused with aromas which thrill the olfactory senses while satiating the taste buds !!


INGREDIENTS

• 1.5 Cups Coconut Milk
• 1 Tbsp Sugar
• 2-3 Tbsp Soy Sauce or as per taste
• 1 Tbsp Lime Juice or as per taste

 3 Cups of Chopped Vegetables which can include

• Eggplant
• Sugar snap Peas
• Red Bell Pepper
• Orange Bell Pepper
• Carrots
• Onion
• Capsicum
• Leafy Greens like Kale 
• Legumes
• Babycorn

 For the Red Curry Paste

• 1 Medium Sized Onion
• 4-5 Garlic Cloves
• 1" Galangal /Thai Ginger
• 5-6 Red Chilly
• 5-6 Kaffir Lime Leaves (or finely grated zest of 1 Lime)
• 5-6 Sprigs of Coriander Leaves
• 2 Stalks of Lemon grass
• 1 Tbsp Coriander Seeds.powdered
• 2 Tsp Cumin Seeds, powdered
• 2 Tsp Pepper Powder

METHOD

• Combine all the ingredients of the curry paste and blend to a smooth paste. Add a couple of tablespoons of water if necessary. Keep aside.
• Heat oil in a pan and stir-fry the veggies on a high flame, till half cooked. Remove from flame and keep aside.
• Add about a tablespoon of oil to the now empty pan and heat it. Add the curry paste and saute for a couple of minutes.
• Then add the coconut milk along with about a cup of water. Add salt. Bring to a boil. 
• Add the soy sauce, lime juice (optional), sugar, veggies and simmer for about 6-7 minutes, or until the vegetable are cooked.
• Garnish with chopped coriander leaves. Best enjoyed while steaming hot along side a plate of steamed rice.