Thai food craving satiated with home made vegetarian quick fix version of Thai Red Curry with steamed rice.
Ingredients:
Ingredients:
- Oil (I use extra virgin olive oil)
- Vegetables - mushrooms, green pepper, broccoli, onion, carrot, baby corn (I again used the colour rule so that my vitamin intake is taken care of - options are carrots/ green pepper/ red pepper/ yellow pepper/baby corn/ mushrooms/ onions/ broccoli, cauliflower)
- Coconut milk (I used the Dabur tetrapak easily available in supermarkets)
- Thai red curry paste (you pretty much get it in every supermarket nowadays or you can make it using the recipe given here. I had got the paste from Thailand)
- Seasoning (red chilly flakes never hurt :))
- Rice (traditionally Jasmine rice is used but I used brown rice - a healthier alternative to polished white rice)
Procedure:
- Cook the rice separately as you usually do (slightly stickier is preferred with Thai curry)
- Heat 1 tsp of olive oil in a pan, add the red curry paste
- Add the diced onion (1 small) and diced pepper (1 medium) and saute for another couple of minutes
- Add the remaining veggies (1/2 bowl) (they cook quicker so add later - carrot/mushroom/ baby corn etc) and saute for another 4-5 mins
- Add the coconut milk (1 bowl) and water (1.5 bowl) (consistency should be little thicker than watery)
- Top it up with (generous amount of) red chilly flakes
- Simmer and bring to boil for atleast 10 whole minutes with lid closed for the aroma to be soaked in
