Thai style vegetables in Red curry and Saffron Rice
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Ingredients
- 8 chilliesRed whole
- 2 – 3 Lemon grassstalk (I have used dried sticks)
- 1tsp Coriander seeds/powder
- 1tsp Cumin seeds
- 8 – 9 Peppercorns
- 2 Onionsmedium sized (chopped)
- 4 – 5cloves Garlic(chopped)
- to taste Salt
For the Vegetables in gravy
- 200gms tofucubed
- 7 – 8 button mushrooms, thoroughly washed and sliced
- 6 – 7 Babycorns slit lengthwise
- 1 Yellow capsicumlarge julienned
- ~ 2cups cabbagediced
- 3/4cup coconut milkthin
- ~ xbdcup Mungsprouts
- handful peanutsof A roasted (crushed)
- 1tsp Lemon juice
Instructions
- 4-5 lime leaves torn with hand
- 1 tbsp oil
- Salt to taste
To make Coconut milk
- Take about xbd cup fresh , grated coconut in a blender along with ~ xbd cup lukewarm water. Blend till the coconut becomes creamy. Sieve through a fine mesh (like a cheesecloth)to get the coconut milk. Repeat this procedure with the coconut ‘flesh’ and less water one or two times more till most of the milk comes out.
To make the Red curry
- Blend all the ingredients of the Red curry paste together to a smooth paste.
To makethe Vegetables in gravy
- Heat oil in a pan.
- Add the mushrooms and sautxe9 till all the water dries up.
- Add the babycorns and the Mung sprouts. Add about xbd cup water. Cover and cook for 5 minutes.
- Add the cabbage. Cook for few minutes more.
- Then add the tofu and capsicum. Cook for few more minutes.
- Add the red curry paste. Mix nicely and heat on high flame for few minutes.
- Stir in lime juice and salt and mix nicely.
- Add the coconut milk , simmer for 2 minutes.
- Add the lime leaves and crushed peanuts.
- Serve hot with Saffron Rice.
Recipe Notes
