Ingredients
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3-4 Sambar Onion
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2-3 Garlic
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Coriander Stems
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2 Lemongrass Stems
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1 Galangal Knob (Kulanjan / alternatively half Ginger knob can be used)
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2 Kaffir Lime Leaves (alternatively Green Lime zest can be used)
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5-6 Kasmiri Red Chilli (soaked in water)
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1 Tsp Coriander Seeds (Sabut Dhaniya)
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1 Tsp Cumin Seeds (Jeera)
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4 Tsp Oil
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Salt as per taste
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Tofu cut into small cubes (alternatively Paneer can be used)
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Chopped veggies (Mushroom, Baby Corn, Broccoli & Capsicum)
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1/2 Cup Coconut Milk
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Basil Leaves (optional)
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1 Tsp Jaggery
About
Thai veg red curry is a classic dish featuring a flavorful red curry paste cooked with assorted vegetables in creamy coconut milk. It’s typically served over steamed jasmine rice or noodles for a satisfying and aromatic meal, perfect for lovers of Thai cuisine. Adjust the spice level according to your preference for a customized culinary experience.
Steps
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1
Done
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Cut lemongrass stems into small pieces, removing the outer layer, and blend in a mixer. |
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2
Done
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Add galangal, coriander stems, sambar onion, garlic, kaffir lime leaves, coriander seeds, cumin seeds, soaked Kashmiri red chilies, oil, and salt to the mixer to make a thick paste. |
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3
Done
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Heat oil in a pan, fry tofu cubes until golden-brown, then set aside. |
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4
Done
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In the same pan, add oil and 1/4 of the curry paste, sauté, then add chopped veggies (mushroom, baby corn, broccoli), salt, fried tofu, and a little water. |
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5
Done
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Cover and cook until veggies are partially done, then add chopped capsicum, coconut milk, basil leaves, remaining kaffir lime leaves, and jaggery. Simmer until boiling, then serve with jasmine rice for a flavorful Thai red curry experience. |
