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Thai Red Vegetable Curry

Posted Dec 04 2009 6:56am

Recipe & Photo Credit - Gulfnews

Serves : 2


20 ml oil

20 gms each, chopped ginger, garlic, shallots and green chillies

10 gms lemongrass

2 lemon leaves

1 tbsp red curry paste

100 ml coconut milk

20 gms each, cubed eggplant and mixed bell peppers

20 ml lemon juice

5 gms coriander

Steamed rice, to serve


Heat oil in a frying pan and add ginger, garlic, shallots, green chillies, lemongrass, lemon leaves and red curry paste.

Saute for two minutes and then add coconut milk. Reduce heat and let mixture cook for five minutes, stirring occasionally.

Add vegetables and lemon juice and cook for another 5 minutes.

Garnish with coriander and serve with steamed white rice.
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