Saturday, June 29, 2013

Vegetable Thai Red Curry

2 cups of vegetables(broccoli, zucchini, carrots,mushrooms,babycorn)
1 cup extra firm tofu
1 tbsp tomato paste
1 cup coconut milk
1 tsp cornflour
salt to taste
a few basil leaves
1 tsp lemon juice
a little lemon zest
1/2 tsp sugar


Red Curry Paste-
5 red chilles
1 clove garlic.
1 inch piece ginger
5 small red onions
5 stalks of cilantro
a few peppercorns
1 tsp kashmiri chilli powder
2 tbsp coriander powder
2 tbsp cumin seeds powder

Blend to a fine paste with a little water.

Method-

Heat oil, add the masala paste and fry till well done.Add the tomato paste, saute for a few minutes.
Add the cut vegetables, add salt and  and cook till almost done. You want the vegetables to remain crisp.
Add tofu and let the the flavors blend.
Add the coconut milk mixed with cornflour.
Cook on simmer till the curry gets thick.
Add chopped basil a little lemon juice, lemon zest and sugar.
Serve with rice.

1 comment:

Albert jack said...

Thank you for your great post. I really appreciate the efforts you have put in your blog .It is interesting and helpful.
Indian spices