You are here: Home > > Thai Red Curry By V.devyani Thai Red Curry By V.devyani by v.devyani You can vegetable of any choice. red curry can be made before and can be stored Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalDhiraj SahaChickenVeg DinnerRqBreakfastAzManju's CookbookOwie`s FinestRituDhwanitRecipes-1FirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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How to make Thai Red Curry By V.devyani Tags Preparation Time: 10 min Cooking Time: 15 to20 min Total Time: 30 mins 4 Ingredients THAI RED CURRY6 to 7 tbsp Red Curry Paste2 cups coconut milk1 tbsp cornflour, mixed in water15 chopped basil leaves2 brinjals (baingan / eggplant), cubed1/2 cup sliced mushrooms (khumbh)1/2 tsp soy sauce1/2 cup baby corn cubes1 cup broccoli florets1 tbsp oil , salt to taste Method Mix the cornflour and coconut milk.Heat the oil in a large pan, add the red curry paste and fry for a few minutes. add the coconut milk, soya sauce, basil leaves and all the vegetable. simmer for 10 minutes till the vegetable are tender.Add salt.Boil for 1 to 2 minutes till the curry thickens.Serve hot with steamed rice or noodles.