Thai Red Curry

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1. For the coconut milk: Take half of a small brown coconut and scrape the white part out; cut this soft white part into small pieces and add approx 250 ml water and grind it till you get a semi-fine paste. Strain the mixture through a fine sieve to extract the coconut milk.

2. For the red curry paste: Add 2tsp of grated ginger, 2 tsp of chopped garlic, little bit of coriander leaves, 1tsp of whole peppercorns, salt to taste, red chilli powder and 4 whole red chillies which were soaked in warm water for 20mins prior. Also add 1tsp of garam masala, 1 tsp of coriander powder, 1tsp of cumin powder, the juice of a whole lemon, half an onion finely chopped, 1tsp soy sauce, 1tsp red sweet chilli sauce. Grind all these ingredients till you get a smooth paste.


3. Cut all the vegetables into cubes (coloured bell peppers, onion, cauliflower, broccoli, mushrooms). Blanch the broccoli, cauliflower and babycorn before stir frying. In a pan put 4 tbs of oil and 2 tbs of butter and toss the veggies till they turn slightly golden and get that crunch from outside.

4. Add the red curry paste and coconut milk and let it cook on low to medium flame for about 10-12 mins; Keep stirring. After its done pour the curry on top of steamed rice/ noodles and you are good to go!


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