You are here: Home > Cuisine > Thai Vegetarian > Thai Vegetables > Vegetables in Thai Red Curry Vegetables in Thai Red Curry by Tarla Dalal A traditional, fiery-red thai curry simmered with assorted vegetables, this goes well with steamed rice. The basil leaves lend their characteristic aroma to this dish, while coconut milk balances the spices. 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Close 31 Aug 2023 This recipe has been viewed 158921 times 4/5 stars 100% LIKED IT 7 REVIEWS ALL GOOD Vegetables in Thai Red Curry recipe - How to make Vegetables in Thai Red Curry Tags Thai VegetablesInternational CurriesIndian Curry recipes, North Indian, South Indian Raksha - BandhanMother's DayThanksgivingChinese Party Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings Show me for servings Ingredients 2 cups coconut milk1 tbsp cornflour1 tbsp oil1/2 tsp soy sauce1/4 cup finely chopped basil leaves1/2 cup baby corn , cut into 25 mm. (1”) cubes2 brinjals (baingan/ eggplant) , cut into 5 mm. (1”) cubes1/2 cup broccoli florets1/2 cup french beans , stringed and cut into 25 mm. (1”) pieces1/2 cup sliced mushrooms (khumbh) salt to tasteFor The Thai Red Curry Paste8 to 10 whole dry kashmiri red chillies , soaked in warm water for 10 minutes and drained1/4 cup finely chopped onions6 clove garlic (lehsun)1 tbsp roughly chopped galangal (thai ginger)1 kaffir lemon leaf (optional)2 stalks lemongrass (hare chai ki patti)6 stalks coriander (dhania) with stem3 tbsp ground coriander (dhania) seeds2 tsp ground cumin seeds (jeera)1/2 tbsp freshly ground white pepper powder1/2 tsp salt Method For the thai red curry pasteFor the thai red curry pasteCombine all the ingredients and blend in a mixer to a smooth paste, using little water. Keep aside.How to proceedHow to proceedCombine the cornflour and coconut milk in a bowl and mix well. Keep aside.Heat the oil in a wok, add the thai red curry paste and sauté on a medium flame for 2 minutes.Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously.Add the baby corn, brinjal, broccoli, french beans. Mushroom and salt, mix well and simmer for another 10 to 12 minutes or till the vegetables are cooked and the curry thickens.Serve hot with steamed rice.