|Thai red vegetable curry|
I am moving back to Thai today..I am making the most popular thai dish.I love thai food so much..They are spicy and coconut which I always love..I am planning to post many thai dishes soon..I live in a place where i cannot find galangal and lemon grass..I know those are important in thai cooking..But I always want to try this dish,so I bravely made this dish without those two..but still it came out great....The red curry I made was really good..You could make double the batch and freeze it,so you can use it whenever you want...I served this dish with roti,but this goes well with rice...Please try this dish and let me know what you think...
Tofu- ½ packet cubed
Green Capsicum-1 cubed
Yellow Capsicum-1 cubed
Carrot-1 sliced in diagnol
Onion- ½ cubed
Mushroom-1 cup cubed
Baby corn-1 cup sliced lengthwise
Coconut milk-2 cups
Salt to taste
Lemon juice-1 tsp
For Thai Red curry paste:
Onion- ½ sliced
Shallots(sambar onion)- ½ cup
Dry red chilli-6
Ginger-1 inch piece
Coriander seeds(malli)-1 tblspn
Cumin seeds(jeera)-1 tsp
Coriander stems- ½ cup
Kaffir lime skin(Narthankai)-3 peels
Salt -1 tsp
Water as required
Make a paste by grinding all ingrediants in a mixer to a fine paste.
Fry the tofu pieces in a tsp of oil and set that aside.
Heat oil in a kadai and add 3 tblspn of the red curry paste and mix well.Season with salt and sugar to taste and mix well.Cook till oil separates.
Add in all the prepared vegetables and mix well.Cover and cook for 5 min.
Now add in the tofu pieces and mix well.
Pour in the coconut milk and mix well.Cook for 5 min.
Switch off the flame.Add a tsp of lemon juice and mix.
Serve hot with roti or rice.