Vegetables in thai red curry Recipe

Easy Vegetables in thai red curry Recipe

• Carrots 4 medium sized
• Capsicum 1 medium sized
• Cauliflower ½ small sized
• Cabbage ½ small sized
• French beans 10-12
• Roasted peanuts 4 tbsps
• Oil 1 tbsp
• Lemon juice 1 tsp
• Salt to taste
• Thin coconut milk ¾ cup
• Bean sprouts 1 cup

For red curry paste

• Red chillies whole 8
• Lemon grass 4 inch stalk
• Onions 2 medium sized
• Garlic 4 cloves
• Coriander seeds 4 tsps
• Cumin seeds 2 tsps
• Peppercorns 6
• salt to taste

Peel, wash carrots and cut into three-centimetre long sticks.
Wash capsicum, halve, deseed and cut into three-centimetre long pieces.
Wash and cut cauliflower into small florets. Wash, remove corer and cut cabbage into one-centimetre
sized pieces. String, wash French beans and cut them into three-centimetre long pieces. Crush roasted peanuts coarsely.
To make rd curry paste, remove stems of red chillies. Wash lemon grass, onion, garlic, coriander seeds, cumin peppercorns, slat and a little water. Grind into a fine paste.
Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half a cup of water. Cook on medium heat for five to six minutes, stirring occasionally. Add cabbage and capsicum. Mix well. Add red curry paste, stir well, cook on high heat for one or two minutes.
Stir in lemon juice and salt. Mix well and add thin coconut milk. Simmer for two minutes and stir in bean sprouts an crushed roasted peanuts coarsely.
To make red curry paste, remove stems of red chillies. Wash lemon grass. Peel, wash and chop onions and garlic. Mix red chillies, lemon grass, onions, garlic, coriander seeds, cumin seeds, peppercorns, salt and a little water. Grind into a fine paste.
Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half a cup of water. Cook on medium heat for five to six minutes, stirring occasionally. Add cabbage and capsicum. Mix well. Add red curry paste, stir well, cook on high heat for one or two minutes.
Stir in lemon juice and salt. Mix well and add thin coconut milk. Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts. Serve hot.

Easy Vegetables in thai red curry Recipe