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Red Curry

The trick here is the right red curry paste, made of red chilli, onions, garlic and ginger with lemon grass and white pepper adding wonderful new flavours. This thick, fiery paste is cooked with coconut milk, corn flour and soya sauce. Add torn Basil leaves and an assortment of veggies. Delicious!

Red Curry

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Red Curry recipe - How to make Red Curry

Preparation Time: 20 mins./   Cooking Time:    Total Time:     6Serves 6.
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Ingredients


6 to 7 tbsp red curry paste, recipe given below
2 cups coconut milk
1 tbsp cornflour
1/2 tsp soy sauce
1/2 cup chopped basil leaves
1/2 cup baby corn cubes
1/2 cup brinjal (baingan) cubes
1 cup broccoli florets
1/2 cup sliced mushrooms (khumbh)
1 tbsp oil
salt to taste

For the red curry paste
5 dry red chillies, soaked in warm water for 10 minutes and drained
1/4 cup chopped onions
2 cloves garlic, peeled
1/2 tbsp grated ginger (adrak)
1 stalk of lemongrass (hare chai ki patti)
3 stalks coriander (dhania)
1 tbsp coriander (dhania) seeds
2 tbsp cumin seeds (jeera)
1/2 tbsp white peppercorn
1/2 tsp salt

Method
    Main Procedure

For the red curry paste
    For the red curry paste
  1. Grind all the ingredients to a paste with a mortar and pestle or in a mixer using a little water. Keep aside.

How to proceed
    How to proceed
  1. Dissolve the cornflour in the coconut milk. Keep aside.
  2. Heat the oil in a large pan, add the red curry paste and fry for a few minutes.
  3. Add the cornflour-coconut milk mixture, soya sauce, basil leaves and all the vegetables.
  4. Simmer for 10 minutes till the vegetables are tender.
  5. Add salt and boil for 2 minutes till the curry thickens.
  6. Serve hot.

Reviews

Red Curry
 on 10 May 17 08:44 PM
5

i tried it comes nice little bit sweet and sour... instead of soy sauce i put tomato sauce...superb for chappati

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