Fusion
Thai Red Curry
Prep Time
30
Cook Time
40
Total Time
70
RED THAI CURRY – A heavenly medley of coconut, veggies and red curry paste…my lunch today
Lemon grass, carrots, spring onion, red bell peppers cooked in coconut base and spiced up with a tangy spicy Thai paste made up of red bell peppers, tomatoes, red chillies, garlic, lime & lemon zest. It was divine!
Ingredients:
- Red bell pepper – 4
- Dried red chilies (soaked for 4 hours) – 4
- Lemon grass – 1 piece
- Carrots (sliced) – 1 cup
- Onion (sliced) – 1 cup
- Coconut milk – 2 cups
- Garlic – 4 cloves
- Lime juice – 1 tsp
- Lemon Zest – ½ tsp
- Tomatoes (chopped) – 1 cup
- Zucchini (sliced) – 1 cup
- Oil – 2 tsp
Method of Preparation:
- In a saucepan, stir fry red bell pepper, tomatoes, soaked dried chilies & garlic for 5 – 8 mins till they turn aromatic & soft. Let it cool down completely & then grind it into fine paste. Use water to fine thin paste
- Take a wok, heat oil & add onion. Sauté it for 2 mins
- Add zucchini, carrot, lemon grass & cook them well till they are cooked to crunchy
- Add lime juice, lemon zest & coconut milk – cook it for 5 mins
- Now add red bell pepper paste & cook it for 5 mins
- Add salt & give it a good stir
- Serve hot red Thai curry along with steamed rice!
