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Vegetables in Thai Red Curry
Vegetables in Thai Red Curry

Before you jump to Vegetables in Thai Red Curry recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with The Right Foods.

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There are many foods that you can consume that are great for your body. To be sure, the foods listed in this article can help your body in many ways. These foods are particularly great for the heart, however. Try to start consuming these health food regularly. Your heart will thank you for it!

We hope you got insight from reading it, now let’s go back to vegetables in thai red curry recipe. You can have vegetables in thai red curry using 23 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Vegetables in Thai Red Curry:
  1. Prepare Ingredients
  2. You need coconut milk
  3. Take cornflour
  4. Take oil
  5. Get soy sauce
  6. Prepare basil finely chopped leaves
  7. Take veggies baby corn eggplant broccoli mixed ( , ,  florets
  8. Prepare cut into mm . (1”) cubes
  9. Take beans french , stringed and cut into mm . (1”) pieces 25
  10. Prepare mushrooms sliced (khumbh)
  11. Provide salt
  12. Provide For The Thai Red Curry Paste
  13. Provide chillies whole dry kashmiri red ,
  14. Prepare water soaked in warm for minutes and drained
  15. Take onions finely chopped
  16. Take garlic (lehsun)
  17. Prepare galangal roughly chopped (thai ginger)
  18. Provide lemongrass (hare chai ki patti) stalks
  19. Get coriander (dhania) with stem stalks
  20. Prepare coriander seeds ground (dhania)
  21. Get cumin seeds ground (jeera)
  22. Provide white pepper freshly ground powder
  23. Get salt
Steps to make Vegetables in Thai Red Curry:
  1. Method
  2. For the thai red curry paste
  3. Combine all the ingredients and blend in a mixer to a smooth paste, using little water. Keep aside.
  4. How to proceed
  5. Combine the cornflour and coconut milk in a bowl and mix well. Keep aside.
  6. Heat the oil in a wok, add the thai red curry paste and sauté on a medium flame for 2 minutes.
  7. Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously.
  8. Add the baby corn, brinjal, broccoli, french beans. Mushroom and salt, mix well and simmer for another 10 to 12 minutes or till the vegetables are cooked and the curry thickens.
  9. Serve hot with steamed rice or with flat noodles.

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