|Thai Red Curry|
Vegetables - 3 cups cut into cubes or thin strips
( I have used Carrot,Beans,Zucchini,Broccoli,Coloured bell peppers/capsicum,Onion)
Red Thai curry paste - 2 tbsp heaped
( Store bought Thai Kitchen brand)
Coconut milk - 2 cans ( 399 ml)
Lemon grass - 1 long leaf
Tofu cubes - 1 cup
Baby corn - 6
Salt to taste
Sugar - 1/2 tsp
Soy sauce - 2 tbsp
Roasted peanuts - a handful powdered
( This is used to thicken the curry)
Chopped garlic - 2
Oil - 3 tsp
Basil leaves - 10
Heat oil in a pan add garlic and saute for a minute.Now add the Thai curry paste and saute for raw smell to disappear.
Now add the vegetables,tofu,baby corn lemon grass,half of chopped basil leaves,salt,sugar and coconut milk and soy sauce.
Simmer this till vegetables are cooked,lastly add the powdered peanuts.Check if any sauces or paste needed and switch off the stove.
Garnish with remaining basil leaves,powdered peanuts and chilly flakes if using.
Best served with white or brown rice.
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