Monday, December 12, 2016

Thai Red Curry Recipe

Ingredients :

For the Thai red masala paste
  • 1 onion, chopped 
  • 4-5 garlic cloves 
  • 1 small piece ginger 
  • 2-4 dried whole red chillies 
  • 5-6 coriander stems, chopped  
  • 5-6 lemongrass roots, chopped
  • 1 tbsp lime zest (Nimbu ka chhilka)
  • 3 tbsps SPRIG Malacca spice blend 
  • salt to taste 

For the vegetables
  • 1 cup potato, peel and cut into cubes 
  • 1 cup cauliflower, chopped 
  • 1 cup green beans, chopped 
  • 1 cup pumpkin, chopped 
  • 1/4 tsp salt 
  • 2 cups of water for the vegetables boiling 
  • 1 bowl of coconut milk 
  • 2 tbsp sesame oil or other oil (I used Sesame oil)

Method :

First make to masala paste-
Soak the red chillies in warm water for 10-15 minutes. Remove the seeds from the chillies. Add all the ingredients and 3-4 tbsp of water add in a grinder and make a fine paste. Transfer it in a bowl.

For the curry-
Boil all vegetables in salted water for 5-7 minutes. Drain the water from the vegetables and keep aside. Heat oil in a pan, add red curry paste and cook for 1 minute. Add coconut milk and mix well (You can also use vegetable stock along with coconut milk in the curry). Now add boiled vegetables and cook for 5-7 minutes. Sprinkle 1 tbsp Sprig's Malacca spice blend and stir well. Turn off the flame. Serve it hot with rice.


 step 1. (for masala paste)

 step 2. 

 step 3. 

 Step 1. (For curry)

 step 2. 

 step 3. 

 step 4. 

 step 5. 

 step 6. 

 step 7. 

 step 8. 

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