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23 ingredients, 9 steps, cooking Vegetables in Thai Red Curry

Good Evening every body, now you can prepare recipe Vegetables in Thai Red Curry with 23 ingredients and 9 steps. Next this is how to make it, please carefully carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 23 ingredients and 9 stages of easy cooking Vegetables in Thai Red Curry.

Ingredients all Vegetables in Thai Red Curry

1. It’s : Ingredients.
2. It’s 2 cups : coconut milk.
3. It’s 1 tbsp : cornflour.
4. Prepare 1 tbsp : oil.
5. You need 1/2 tsp : soy sauce.
6. You need 1/4 cup : basil finely chopped leaves.
7. It’s : veggies baby corn eggplant broccoli mixed ( , ,  florets.
8. You need 1 Cup : cut into mm . (1”) cubes.
9. Prepare 1/2 cup : beans french , stringed and cut into mm . (1”) pieces 25.
10. Prepare 1/2 cup : mushrooms sliced (khumbh).
11. It’s to taste : salt.
12. You need : For The Thai Red Curry Paste.
13. It’s : chillies whole dry kashmiri red ,.
14. You need 8 to 10 10 : water soaked in warm for minutes and drained.
15. Prepare 1/4 cup : onions finely chopped.
16. It’s 6 clove : garlic (lehsun).
17. You need 1 tbsp : galangal roughly chopped (thai ginger).
18. You need 2 : lemongrass (hare chai ki patti) stalks.
19. It’s 6 : coriander (dhania) with stem stalks.
20. Prepare 3 tbsps : coriander seeds ground (dhania).
21. You need 2 tsps : cumin seeds ground (jeera).
22. You need 1/2 tbsp : white pepper freshly ground powder.
23. You need 1/2 tsp : salt.

If all main ingredients Vegetables in Thai Red Curry it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Step by Step Cooking 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.
   
10. Finish and Enjoy.

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