Thai Red Curry
Quick Details
Serves: 2 to 3
Soaking time: 1 hour for the rice
Cooking time: about 20 minutes
Diet: Vegetarian
Serves: 2 to 3
Soaking time: 1 hour for the rice
Cooking time: about 20 minutes
Diet: Vegetarian
Ingredients
For the rice
- 1/2 cup Thai jasmine rice I used Daawat
- 1 1/2 cups water
For the curry
- 4 tablespoons oil
- 4 cloves garlic chopped
- 6 baby corn cut diagonally
- 1/2 zucchini cubed
- salt to taste
- 3 tablespoons Thai red curry paste homemade
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 1 pack coconut milk 200 ml tetra pack, I used Dabur
- 1/2 tablespoon jaggery powder
To garnish
- fresh red chillies sliced
Instructions
For the rice
- Wash and soak. Wash the rice until the water runs clear and soak for 1 hour. Drain.
- Cook. Add the rice and water to a pan. Cook for about 8 minutes, stirring when it starts to bubble, until the rice is cooked.
For the curry
- Start the curry. Heat the oil in a pan. Add the garlic and baby corn with a little salt and cook for 2 minutes. Add the zucchini.
- Add the paste. Add the Thai red curry paste and the bell peppers and stir well.
- Simmer. Pour in the coconut milk and add the jaggery. Simmer for 5 minutes.
- Serve. Serve the curry with the rice, garnished with fresh red chillies.