RED THAI CURRY

 Red Thai Curry

Thai curry is a popular thai dish which is made with curry paste and coconut milk.The curries include red, yellow and green.I am presenting a red curry vegetarian version where non-vegetarians can replace paneer with their choice of meat and soy sauce can be replace with fish sauce.Since thai red curry requires minimal cooking time,sea food can be added raw. The vegetarian version is equally tasty and tastes best with jasmine rice which I've prepared in a easy-peesy manner...enjoy!!!

Ingredients:-

Red Thai curry paste - 2tblspn

Oil - 2tblspn

Cononut milk(first extract) - 400ml

Wild lime leaves (optional) - 5

Brown sugar - 1tsp

Cottage cheese 100 grams

Broccoli 100grams cut in small florets

Carrot - 1sliced

Baby corns - 4-5 sliced

Red Bellpepper 1 sliced into 1/2inch pieces

Yellow Bellpepper 1 slices into 1/2 inch pieces

Salt to taste

Soy sauce/fish sauce - 1tsp

Garnishing:-

Coconut shell for serving

Basil leaves - 2-3

Slices of lemon

Method:-

Heat the oil in a saucepan over medium-high heat until piping hot. Add the curry paste and cook, stirring frequently till nicely done for about a minute.Take the pan off of the heat and stir in pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.Add the paneer, bring to a simmer over medium heat, cover, and cook until the vegetables are tender from 8 to 10 minutes.Add basil, soy sauce, and lime juice.Serve in coconut shell and garnish with lemon slice and basil leaves.

Jasmine Rice

Ingredients:- 

Basmati Rice - 1Cup (soaked for 1 hour)

Water - 1.5 cups 

Jasmine flowers - 4-5 / Jasmine flavored tea bag - 1

Oil - 1tblspn

Method:-

Boil water. Add strained rice along with tea bag/jasmine flowers tied in muslin cloth. Add oil, cover it and cook over low flame till fully done.