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Vegetables in Red Curry

Posted Sep 13 2008 11:45pm

VEGETABLES IN RED CURRY

A spicy curry made with coconut milk and vegetables, a treat for all those who love authentic thai cuisine.

PREPARATION TIME : 15 minutes
COOKING TIME : 15 minutes
SERVES : 4

INGREDIENTS

MAGGI Coconut Milk Powder -8 tbsp.

Water -2 cups (300 ml)

Whole Red Chillies (dry, deseeded) -10

Garlic -10 cloves

Onion -1

Galangal (type of ginger) -1” piece

Coriander Root & Stems, chopped -tbsp.

Lemon Rind -of lemon

Oil - tbsp.

Mixed Vegetables (Baby Corn, Red Capsicum, Mushrooms), chopped - cups

Lime leaves - to 5

Basil leaves - to 5

Salt -o taste

METHOD

1. Dissolve MAGGI Coconut Milk Powder in 2 cups warm water and keep aside.

2. Grind whole red chilies, garlic, onion, galangal, coriander root & stem and lemon rind into a fine paste with a little water.

3. Heat oil in a karahi and sauté the ground paste for a minute.

4. Add the chopped vegetables, lime leaves, basil leaves and salt and cook covered for 8 – 10 minutes on slow fire till the vegetables are done.

5. Add the coconut milk and cook for another 5 minutes.

6. Remove from fire and serve hot.

TIP

For a nutritionally balanced meal, serve Vegetables in Red Curry with Steamed Rice, accompanied by Raw Papaya Salad.
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