VEG RED THAI CURRY Veg Thai Red Curry With Vegetables

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Thai Red Curry with Vegetables
Course--Main Course
Cuisine--Asian, Thai
Vegetarian Thai Red curry is a popular Thai dish made from red curry paste cooked in coconut milk with vegetables and tofu in Pot.
Ingredients--
1 tablespoon oil
3 cloves garlic minced
½ inch ginger minced
1 small onion finely chopped
2-3 tablespoons thai red curry paste.
400 ml coconut mil
¼ cup water (Or vegetable broth)
1 tablespoon dark soy sauce
1 teaspoon brown sugar optional
1 medium zucchini diced
1 medium colored bell peppers thinly sliced
1 medium green bell pepper thinly sliced
3 baby corn
½ cup carrot Chopped
½ cup sliced mushrooms
½ cup extra firm tofu cubed
zest of ½ lime
1 tablespoon lime juice
½ cup basil
salt adjust to taste
Pot Method:
Heat 1 tablespoon oil in a pan on medium-high heat. Add minced garlic, ginger, and onions, Saute for about 2 minutes till onions turn soft.
Then add Thai red curry paste and saute for a minute to enhance the flavors of the final dish.
Add one by one veggies. Mix well
Nowadd coconut milk and ¼ cup of water. Bring it to a boil for 4-5 minutes on medium-low heat.
Next add soy sauce, brown sugar, tofu, lime zest, salt and mix well.
Furthermore, Cover the pot and let the curry cook on medium heat for 4-5 minutes. Do not overcook the veggies. They should be fork-tender.
Adjust the consistency of the curry at this point. You can add water to thin it out if you desire.
Lastly, turn off the gas and add lime juice and basil leaves (roughly torn). Give a quick stir. Adjust with more soy sauce, brown sugar, or lime juice.
Serve hot with steamed jasmine rice.
Purchase Link---
Thai Red Curry Paste---
www.bigbasket....
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