Vegetable Red Thai Curry

The Thai Curry is a popular form of food, from Thailand, and mainly is differnetiated with color; Green, Red, Yellow and Orange. The main difference is the paste used in the curry having flavours mainly coming from Lemon Grass, Red Thai Chillies and Fresh Turmeric. Coconut forms the base of the curry mixed with vegetables and meat.

Thai cuisine was always on my mind and now the Red and Green Thai Vegetable Curry has become a part of my weekly menu.The main hack in Thai curry is getting the paste right, and then it just takes a couple of minutes to get the curry together. Best paired with Jasmine rice, you can also have it with Basmati rice instead.

Ingredients

For the paste 

• 
  4-5 Red Thai Chillies, soaked in water for 1-2 hours
• 1 onion, chopped into four pieces
• 2-3 Garlic pods
• 1 small piece of Ginger
• 1 lemongrass stem, chopped into fine pieces
• 1 tbsp Lemon Juice
• 1 tsp of Cinnamon Powder
• 1 tsp of Sugar
• 1 tsp Red Chilly Sauce
• 1 tbsp Sesame Oil
• 1 tsp Soy Sauce
• White pepper powder, to taste
• Salt, to taste

For the curry

• 1 can of Coconut Milk
• 1 tbsp Corn Flour, mixed with water into a paste
• 1 big bowl of preferred vegetables (Brocolli, Coloured Bell Peppers. Zucchini, Corn, Mushrooms)
• Few Cubes of Paneer or Tofu

Jasmine Rice or Basmati Rice to serve

Method

• Heat oil in a wok, add the onion, garlic and ginger pieces and fry well
• Add the soaked red chilies and lemongrass pieces and cook till soft
• Add the remaining ingredients and mix well
• Keep aside to cool and once cool, grind into a fine paste
• Heat some sesame oil again in the same wok, and stir fry the veggies and paneer/tofu
• Add coconut oil and the cornflour paste and bring to a boil
• Serve hot with the rice and garnish with fresh basil leaves