Recipe: Thai Red Curry

A traditional fiery red curry simmered with assorted vegetables that goes well with steamed rice. Adding basil leaves can add to the aromatic experience while the coconut milk allows the spices to balance.

CookingShooking

Red curry paste

1. Soak 10 whole dry kashmiri red chillies in warm water for 15 minutes.

2. In a mixer grinder add the soaked dry kashmiri red chillies, 3/4 cup chopped onions, 2 tbsp coriander seeds, 1 tbsp cumin powder, 1 tbsp grated ginger, 1 tbsp chopped coriander leaves, 5 garlic cloves, 2 tsp grated lemon rind, 1/4 cup finely chopped lemongrass, 1/2 tsp white pepper powder, salt to taste and enough water. blend it into a smooth paste.

Thai red curry

3. In a small bowl, prepare the cornflour-coconut milk mixture by adding 1 tbsp cornflour with 2 tbsp coconut milk. mix well and keep aside.

4. Heat 1 tbsp oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.

5. Add 2 tbsp finely chopped basil leaves and cook on a medium flame for 1 minute.

6. Add 2 cups coconut milk , the prepared cornflour-coconut milk mixture and salt to taste, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.

7. Add the 1 cup blanched & diagonally cut babycorn, 1 cup blanched broccoli and 1/2 cup paneer cut into cubes, mix well and cook on a medium flame for 2 more minutes.

Serve hot with sticky rice.