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Vegetable Red Thai Curry
Vegetable Red Thai Curry

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We hope you got insight from reading it, now let’s go back to vegetable red thai curry recipe. To cook vegetable red thai curry you need 19 ingredients and 14 steps. Here is how you do it.

The ingredients needed to prepare Vegetable Red Thai Curry:
  1. Use 1/2 cup peppers Mixed diced  (red , yellow and green )
  2. Provide 1/2 cup zucchini diced
  3. Use 1/2 cup mushrooms diced
  4. Take 1/2 cup onions diced
  5. Take 1/2 cup broccoli florets
  6. Prepare 1/2 cup bamboo shoot sliced (this is one of the main vegetables in thai cusine)
  7. Take 1/2 cup celery chopped
  8. You need 2 tablespoons lemon lemongrass grass
  9. Provide 1/2 litre coconut milk unsweetened
  10. Take 1/2 cup fresh cream
  11. Use For the red thai paste
  12. Provide 2 red onions chopped
  13. Provide 10 - 15 chilly red thai
  14. Provide 8 cloves garlic - 10
  15. Use 1/2 cup bamboo shoot
  16. Take 1 tablespoon lemon grass
  17. Use 2 tablespoons chilli garlic sacue
  18. Get 2 tablespoons vinegar
  19. Take Salt
Instructions to make Vegetable Red Thai Curry:
  1. Step 1 : Making Red Thai Paste
  2. In a sauce pan add 2 table spoon of oil. When the oil is warm add onions, garlic and saute them. After they turn little golden add thai chillis, lemon grass, bamboo shoot and cook them until they are cooked.
  3. Add vinegar, salt (around 1/2 tea spoon but to taste). Also add chilly garlic paste (optional)
  4. Once its cooked let it cool for some time and make into a paste in the blender.
  5. This paste can be used for a number of Thai dishes like Thai soup, Thai noodles and Thai fried rice
  6. You can store this paste in the fridge for upto 2 months
  7. For the Curry :
  8. Note :You can take vegetables of your choice. The main flavors are given by bamboo shoot,celery and lemon grass which are must in this curry.
  9. In a big bowl add coconut milk, salt, and 2-3 table spoon of the red thai paste that we made. You can decide how much paste to add by tasting. usually the color should be light red / pink.
  10. In a wok  saute all the vegetables and add then above coconut milk mix.
  11. Add lemon grass and salt.
  12. Add the cream (optional).
  13. Note : if you think the curry is very thin just dissolve 1 teaspoon of cornflour in 1/4 cup of water and dissolve it in the curry and bring it to a boil.
  14. Best served with steamed rice.

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