After not so long break, trying to finish my Thai series, this is the recipe for Thai Red Curry.
Red Curry is more popular. A bit more spicy and maybe because red is more appealing to the eyes.. Haha..
I am putting up this recipe because, red curry paste by itself can be preserved and used for different courses- soups, starters, curry, and even rice! So this is just another addition and a guideline to make your favorite Thai Red Curry.
Again, the choice of vegetables is entirely up to your preferences. Ideally, a mix of at least 5 different vegetables should be good. This will give it texture and taste.
Also, this curry is healthy and nutritious. Its low cal and flavoursome. For health conscious eaters, this can be taken with brown rice as well.
So here it is then:
Serves: 4 Preparation Time: 15 mins Cooking Time: 15 mins
Ingredients:
3 tbsp Thai Red Curry Paste
1 ½ cup mix vegetables, sliced diagonally, raw (baby corn, carrots, zucchini, brinjal, broccoli, cauliflower, bell peppers, mushrooms)
3 tbsp tofu or cottage cheese/paneer, sauteed
1 ½ cup coconut milk (200ml appx.)
2 cups water
1 tbsp oil
Salt as per taste
Red Curry is more popular. A bit more spicy and maybe because red is more appealing to the eyes.. Haha..
I am putting up this recipe because, red curry paste by itself can be preserved and used for different courses- soups, starters, curry, and even rice! So this is just another addition and a guideline to make your favorite Thai Red Curry.
Again, the choice of vegetables is entirely up to your preferences. Ideally, a mix of at least 5 different vegetables should be good. This will give it texture and taste.
Also, this curry is healthy and nutritious. Its low cal and flavoursome. For health conscious eaters, this can be taken with brown rice as well.
So here it is then:
Serves: 4 Preparation Time: 15 mins Cooking Time: 15 mins
Ingredients:
3 tbsp Thai Red Curry Paste
1 ½ cup mix vegetables, sliced diagonally, raw (baby corn, carrots, zucchini, brinjal, broccoli, cauliflower, bell peppers, mushrooms)
3 tbsp tofu or cottage cheese/paneer, sauteed
1 ½ cup coconut milk (200ml appx.)
2 cups water
1 tbsp oil
Salt as per taste
Method:
1. In a wok, heat the oil. Once hot, add the curry paste and sauté it till the water dries out and it starts oozing out oil.
2. Now add the vegetables and let it cook for about 2-3 mins on a medium flame.
3. Add the coconut milk. Mix. Then add water. Add salt and let it all cook until the vegetables are tender but not mashy.
4. You can now add the tofu or paneer pieces. If you feel the curry is too thin, you may add 2-3 tbsp cornflour slurry to thicken.
5. Garnish with some fresh basil leaves and serve hot. It goes well with steamed rice or Thai Fried Rice.
Notes & Tips:
1. To make cornflour slurry, mix 1 tbsp cornflour with 2 tbsp cold water stirring to avoid all lumps. Use the smooth mixture as required.
2. The tofu or paneer/cottage cheese should be sauteed in about 1 tbsp oil to avoid breaking or crumbling later.
3. My Jain friends can make the jain paste and proceed with your choice of vegetables. For Jains, a firm cabbage leaf, broccoli, cauliflower stalks are good options too.
Do try it and let me know how it turned out! Leave your experiences or queries in the comments section!
