Name: Thai Red Curry With Steamed Rice recipe by Lata Lala at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: To make Red Curry paste: Onion- 1 small; Lemon grass - 2 sticks; Coriander seeds - 1 tbsp; Jeera/cumin - 2 tsps; Peppercorns - 1/2 tsp; Garlic – 15 to 20 cloves; Ginger – 1/2 inch; Red chillies - 4 to 5; Kashmiri Red chilli powder- 1 tsp; Turmeric powder - 1/4 tsp; Vinegar - 1 tbsp; Baby corn strips - 1 cup; Red capsicum( cut into cubes) - 1 cup; Yellow capsicum ( cut into cubes) - 1 cup; Coconut milk- 3 cups; Soya sauce - 1 tsp; Basil leaves - 10 to 12; Sesame oil - 1 tbsp; Sugar - 1 tsp; Salt to taste

ABOUT Thai Red Curry With Steamed Rice RECIPE

Thai Red curry is a very popular Thai dish consisting of red curry paste cooked in coconut milk and added to meat or vegetables or even paneer. Followed Nita Mehta's receipe.

Ingredients Serving: 2

To make Red Curry paste: Onion- 1 small
Lemon grass - 2 sticks
Coriander seeds - 1 tbsp
Jeera/cumin - 2 tsps
Peppercorns - 1/2 tsp
Garlic – 15 to 20 cloves
Ginger – 1/2 inch
Red chillies - 4 to 5
Kashmiri Red chilli powder- 1 tsp
Turmeric powder - 1/4 tsp
Vinegar - 1 tbsp
Baby corn strips - 1 cup
Red capsicum( cut into cubes) - 1 cup
Yellow capsicum ( cut into cubes) - 1 cup
Coconut milk- 3 cups
Soya sauce - 1 tsp
Basil leaves - 10 to 12
Sesame oil - 1 tbsp
Sugar - 1 tsp
Salt to taste

Instructions

Red curry paste: Break the chilies, remove the seeds and dip it in quarter cup of warm water for 15-20 minutes. Peel, wash and chop onion, garlic and ginger.
Cut the lower stem of lemon grass and chop. Discard the leaves. Dry roast coriander seeds and jeera till it becomes crisp. Let it cool.
Grind all these ingredients along with pepper, red chili powder and vinegar to a paste.
Heat oil in a pan. Add the ground paste and sauté for 3-4 minutes. Add all the vegetables, salt to taste and sauté for a few more minutes.
Add 1/2 cup of coconut milk and 1/2 cup of water and mix well. Cover and cook till the vegetables becomes just tender.
Add the rest of the coconut milk, sugar, soya sauce and basil leaves. Cover and let it simmer on a low flame for 10 minutes.
You can add boiled chicken or lightly sauted paneer into the red thai curry.

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