Thai Vegetarian Red Curry

This is an attempt to give a recipe which is liked by many people nowadays and has a different flavour. Various vegetables are used in this recipe. One can make it with eggplants or brinjals also. Tofu and nuts like fried cashewnuts and almonds can be added to enhance the protein content. The recipe for Thai red curry paste recipe has been taken from Darlene Schmidt and adapted.

Ingredients	Quantity
Thai Red Curry Paste	3 tbsps
Lemon Grass	2 tbsps
Lime Leaves	2
Basil Leaves	a few
Carrot	1
Cauliflower Flowerlets	6
French Beans	6
Small Purple Onions	a few
Green Bell Pepper (Capsicum)	1
Spring Onions	1 stalk
Coconut Milk)	1 ½ cups
Tofu	a few pieces
Fried Cashewnuts and Almonds	a few
Salt	to taste
Cooked Basmati Rice	1 ½ cups

To make Thai Red Curry Paste

Ingredients	Quantity
Purple Onion	1
Lemon Grass	1 stalk
Red Chillies	3 (as per required spiciness)
Garlic	3 cloves
Ginger	1 inch piece
Black Pepper	½ tsp
Chilly Powder	2 tbsps
Coriander Seeds Powder	1 tbsp
Soy Sauce	1 tsp
Brown Sugar	1 tsp
Turmeric Powder	½ tsp
Coconut Milk	½ cup

Method for Paste

Put all these ingredients in a mixie and grind it into a fine paste.Ater using it if left over, you can store it in the freezer.

Method for Dish

1. Chop the carrots and capsicum to big pieces and slice the beans and spring onions.


2. Take one tablespoon of oil in large pan and add garlic in it and fry a little.


3. Add all the vegetables and a pinch of salt and stir fry.


4. Remove from the heat and place them in a bowl.


5. In the same pan add two tablespoons of oil and heat it.


6. Add three tablespoons of the Thai red curry paste and fry a little.


7. Then add the coconut milk and cook.


8. Add the stir fried vegetables,tofu pieces and mix well and cook for two or three minutes.


9. If more salt is required, it can be added.


10. Serve this spicy vegetable curry in a serving plate with hot cooked rice and garnish it with basil or coriander leaves and fried cashewnuts and almonds.