Thai Red Curry

Today we are starting with 3rd week of BM 40. Next 3 days I will be posting some tasty and delicious " Gourmet Gravies".  These gravies taste awesome with some pulao, biryani, roti and naan.
Gravies are made with any nuts paste or with coconut milk. Nuts paste or coconut milk gives these gravies some nice and rich texture and taste.

For day 1 am here with a Thai dish. Most of the Thai recipes are made with coconut milk. One such popular Thai dish is Thai Red Curry.  The main ingredients in this paste are garlic, shallots, dry red chilies, galangal, salt, coriander seeds and leaves, cumin seeds, peppercorns and lemongrass.   Gravy richness comes from coconut milk. Also added into this gravy are mixed veggies and meat like shrimp and chicken. Finally garnished with cilantro, mint or basil leaves.

In this recipe I used store bought red curry paste and coconut milk.  Here goes the recipe......

We need:

Thai curry paste
Coconut milk 1 can( 14 oz)
Salt to taste
Baby corn
Mushroom
Carrots
Sprouts
Bell pepper
Beans
Shrimp
Peas
Cilantro chopped
Mint leaves chopped
Oil 1 spoon


Method:


I used store bought Thai red curry paste.
The quantity of veggies totally  depends on your taste.
Even shrimp you can substitute it with chicken.
If you are a veggie  then use the  veggies of your choice.
Heat pan and add 1 spoon oil, add all the veggies and saute for few minutes.
Remove and set aside.
In the same pan add chicken or shrimp and cook till nice and tender.
Remove and set aside.

In the same pan add coconut milk and bring it to boil.
Now add Thai red curry paste and mix well.
Now add all the vegetables and shrimp.
Add salt and mix well and cook till all the veggies are completely cooked.
Garnish with mint and cilantro.
Serve hot with brown rice or Jasmine rice.

Check to see what my fellow bloggers are cooking for BM 40.