Thai Red Curry

I have been shopping a lot lately all thanks to my blog.. With more than 5 months into this world, i now realize that presentation plays a key role in food blogging.. Even if your dish is simple, the way you present takes it to another level completely.. I do have white ceramic dinnerware in my collection (which i use often!) but lately i am into wooden and colorful wares as i have seen the beautiful change they bring in the dish… The wooden bowl in my Coconut Burfi post was one such new addition… Hope you liked it too!

                               Btw this red ramekin is also my new buy.. What better way than inaugurating it with Thai Red Curry? And this curry.. A definitely try one.. I got it from a dear friend Deepika who is a very innovative cook and comes up with amazing dishes.. Even though i was apprehensive at first to try it, when i did, i found it really yummy and tasty.. Best part is you can use any kind of veggies is this curry..

My hubby who is a little choosy when it comes to curries (as he is typical south indian fan!) simply loved this lip smacking gravy.. But i also know why.. It is because this curry uses coconut milk and coconut = south indian curry.. Hence verified..(Lol! Reminds me of my maths lessons!)

So those of you who want to try something different, this one is definitely for you.. Try out this thai red curry with vegetables of your choice and enjoy a healthy meal with rice or noodles.. Happy cooking!!

RECIPE:

Ingredients:
Mixed Vegetables (Capsicum, Carrot , Cabbage) You can also use mushrooms,corn,cauliflower,broccoli and even potato..
1/4 Cup Coconut
1 Tbsp Red Chilli Powder
1/2 tsp Soy sauce
Salt to taste

To dry roast:
1 tsp Cumin Seeds
1 Tbsp Coriander seeds
10- 12 peppercorns

To grind to paste:
Dry roasted cumin,coriander and pepper
1 Onion
5 Garlic cloves
1/2 inch piece of Ginger
2 tsp Lemon zest/ Lemon grass

Recipe:
1. Dry roast the cumin seeds,coriander and peppercorns till they are slightly browned and give an aroma..

2. Meanwhile prepare coconut milk/paste and keep it aside..
Note: I made coconut paste as i like the texture in my curries.. If you are making milk, just sieve after grinding through a fine mesh or cloth to extract the milk..

3. Grate the lemon zest.. Be careful not to grate the white part as they are bitter.. Just the outer yellow will do for the flavor..

4. Grind the dry roasted spices along with onion,ginger,garlic and the zest with little water into a smooth paste..

5. Heat oil in a pan and add this paste.. Allow it to cook till the rawness goes away..

6. Add red chilli powder and cook for a minute..

7. Meanwhile chop all the veggies and keep ready..

8. Add to the gravy and mix well.. Add half cup water..

9. Cover and cook till the veggies are cooked..
Note: I cooked them towards the overcook side as my hubby likes it that way.. If you like them raw, you can cook it only for a minute or so..

10.Add coconut milk, soy sauce and salt and mix well..

11. Remove from flame and serve hot with rice/noodles!

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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