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In a mixer jar, add 2 tablespoons of chopped lemongrass,1/2 teaspoon of black pepper, a teaspoon of coriander seeds.
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Add 5-6 red chilies soaked in water,1 medium-sized tomato chopped, 2-inch ginger piece chopped, 5-6 cloves of garlic, ½ teaspoon soy sauce, 2 teaspoons of oil, few fresh green coriander leaves, and 3 teaspoons of coconut milk, a teaspoon of lemon juice. Grind all this to a smooth paste,
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In a pan, add 2 teaspoons of oil and then add 2 teaspoons of butter. Add a teaspoon of minced garlic and saute it for a minute.
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Add ¼ cup of broccoli, ¼ cup zucchini, ¼ cup chopped baby corn, ¼ cup mushroom, and cook these for 3-4 minutes.
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Add ¼ cup each of red and green bell pepper and ¼ cup of paneer or tofu. Mix them well. Cook for 2 minutes.
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Sprinkle some salt and mix. Remove the sautéed vegetables to a plate.
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Take another pan, add 2 teaspoons of oil and 2 teaspoons of butter.
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When the oil is hot, add 3-4 tablespoons of Thai red curry paste prepared in steps 1 to 3.
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Cook for 2 minutes and add in the sauteed vegetables and mix everything well. Sprinkle 2 teaspoons of all-purpose flour and mix well.
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Add in 2 cups of coconut mix, cook for 3-4 minutes and bring it to a boil. Add salt to taste and ½ teaspoon of sugar.
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Red Thai Curry is ready to serve. Serve it with some hot herbed rice.