Red Thai Curry

This is a very nice and tasty curry prepared using fresh vegetables,spices and coconut milk when served with either plain rice or any kind of fried rice.It truly tastes heaven and also gives a restaurant feeling but of course healthy as home cooked food is always the best.

Ingredients:
Spring Onion                                2-3nos(chopped)
Baby corn                                      4-5nos(cut into fingers)
Cauliflower/
broccoli florets                            1cup
Carrot(sliced)                               1/2cup(1" fingers)
Oil                                                     4-5 tsp

For paste:
Red chillies
(byadagi variety)                        5nos
Onion(s)                                          1nos
Garlic flakes,peeled                   8 flakes
Ginger,fresh& chopped            1tsp
Black peppercorn                       4-5 nos
Coriander seeds                          2tsp
Cumin seeds                                 1/2tsp
Soy sauce                                      1/2tsp
Lime juice                                     1tsp
Jaggery                                          1/2tsp
Salt                                                 to taste

Other Ingredients:
Fresh grated coconut            1cup(tender variety)
Rice flour                                    1tsp
Basil leaves                               3-4(fresh or dried)
Lemon grass                             3-4 pieces(1" pieces)

Method:

• Boil red chillies with little water,cover and set it aside.
• Blend coconut using about 1-1..5 cup of water in batches and extract milk,to this add rice flour and give a nice whisk.
• In a blending jar take the red chillies(drain the water)and blend coarsely,add all the ingredients mentioned for paste and prepare a smooth paste adding required amount of water.
• Heat a skillet and add the sliced carrot,baby corns drizzling a little water.Cover and cook for2-3minutes,once tender add the cauliflower/broccoli florets and a tsp of oil and saute for 2-3 minutes adding a dash of salt.Cover and cook for another 2 minutes,let stand for few minutes.
• Set the sauteed vegetables on a plate.
• Heat the same skillet used for sauteeing vegetables with 2-3 tsp of oil and saute chopped spring onions for couple of minutes.
• Add the prepared red paste and saute on low flame for 5-7 minutes stirring in between.
• Now add the sauteed veggies,salt to taste,jaggery,coconut milk,basil leaves,lemon grass,add water if the gravy becomes too thick.\
• Cover with a lid and cook on a low flame for 5-7minutes.
• Serve with white or boiled rice or noodles.

Try serving this curry with Vegetable Fried rice from this blog.