Personally I am a big fan of Thai cuisine. Though when I had it for the first time I didn't like it, so it takes some time to develop the taste for this cuisine. But once you do you can have it seven days a week.
Red Curry is a popular Thai dish that consists of red curry paste, cooked with coconut milk and choice of veggies, for instance Mushroom, Tofu, Broccoli, Carrots, Bell peppers, baby corns etc.
The Red color of the paste is derived from dried red chilies. Red curry paste is easily available in the mostly all grocery stores.
Ingredients
2 Tbsp Oil
2 Tbsp Red Curry Paste
2 cups Coconut Milk
100 gm Tofu, cubed and fried
1/2 Yellow Bell Pepper, cubed
1/2 Green Bell Pepper, cubed
1/2 Red Bell Pepper, cubed
10-12 Button Mushrooms, cut in 4-5 pcs
3-4 Cherry tomatoes or 1 small tomato cut in 4 pcs
6-7 Red chili, cut lengthwise
1/2 tsp Palm sugar
4-5 Basil Leaves
4-5 Kaffir Lime Leaves
Salt to taste
Procedure
Heat a pan and add 1 Tbsp vegetable oil and swirl to coat the pan with oil. Add red curry paste and keep stirring for two minutes until the aromas are released. Now add coconut milk, keep stiring and bring it to boil.
In a separate pan take 1 Tbsp oil and toss the vegetables(except tomato) and fry a bit. Now add these veggies and tomato to the curry, simmer for 5 minutes. Add palm sugar Basil and Kaffir Lime Leaves. Add salt, Garnish with fried red chili and basil leaves. Serve hot with jasmine rice, since I don't like sticky rice I use Brown Rice.
Red Curry is a popular Thai dish that consists of red curry paste, cooked with coconut milk and choice of veggies, for instance Mushroom, Tofu, Broccoli, Carrots, Bell peppers, baby corns etc.
The Red color of the paste is derived from dried red chilies. Red curry paste is easily available in the mostly all grocery stores.
Ingredients
2 Tbsp Oil
2 Tbsp Red Curry Paste
2 cups Coconut Milk
100 gm Tofu, cubed and fried
1/2 Yellow Bell Pepper, cubed
1/2 Green Bell Pepper, cubed
1/2 Red Bell Pepper, cubed
10-12 Button Mushrooms, cut in 4-5 pcs
3-4 Cherry tomatoes or 1 small tomato cut in 4 pcs
6-7 Red chili, cut lengthwise
1/2 tsp Palm sugar
4-5 Basil Leaves
4-5 Kaffir Lime Leaves
Salt to taste
Procedure
Heat a pan and add 1 Tbsp vegetable oil and swirl to coat the pan with oil. Add red curry paste and keep stirring for two minutes until the aromas are released. Now add coconut milk, keep stiring and bring it to boil.
In a separate pan take 1 Tbsp oil and toss the vegetables(except tomato) and fry a bit. Now add these veggies and tomato to the curry, simmer for 5 minutes. Add palm sugar Basil and Kaffir Lime Leaves. Add salt, Garnish with fried red chili and basil leaves. Serve hot with jasmine rice, since I don't like sticky rice I use Brown Rice.
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