Sunday, 9 September 2012

Veggie Thai Red Curry

When Kalyani announced the combo of Pumpkin and Chilles for Magic Mingle the only though I had was parathas. But since that is quite a staple in my place the kids were not keen.

Then my FIL did vegetable shopping and came back with ½ kg of brinjals that are shunned by the girls, I had no option but mask them.  Then the fridge threw up some surprises!! I found some par boiled pumpkin and baby corn! What better then to make this delicious Thai Red Curry?

This is from the IFB Cook Book by Neeta Metha.



VEGGIE THAI RED CURRY

Serves 4-6

Ingredients:

For Red Curry Paste

4 dry Kashmiri chillies soaked in ½ cup of warm water for 10 minutes
½ onion, chopped
8-10 flakes garlic
1 ½ “ginger piece
1 stalk of lemon grass
1 ½ tsp coriander seeds
1 tsp cumin/cumin
6 pepper corns
1 tsp salt
1 tblsp vinegar

Vegetables

7-8 baby corn slit lengthwise
2 small brinjals
½ cup cauliflower cut in small florets
2 cups par boiled pumpkin cubes
7-8 mushrooms (I did not use)

Other Ingredients

 1 ½ cups coconut 
½ tsp soya sauce
2 tblsp coriander
Salt to taste
½ tsp sugar

Method:

1.      To get the lemon grass stalk peel all the outer layers of the lemon grass till you get to the soft bending part. Use this.
2.     To make coconut milk grind 1 coconut with 2 ½ cups of hot water to a fine paste. Strain through a muslin cloth or a fine strainer. Set aside.
3.     Grind all the ingredients of the red curry paste with the water that the chillies are soaked to a fine paste.
4.     Mix 2 tbsp oil and the red paste and microwave dish. Microwave for 3 minutes.
5.     Add ½ cup of coconut milk, vegetables except the pumpkin and microwave for 2 ½ minutes.
6.     Add the pumpkin, stir and microwave for 1 ½ minute.
7.     Add the rest of the coconut milk, soya sauce and chopped coriander. Mix and microwave for 4 minutes.
8.     Add salt sugar to taste. Microwave for 1 minute. Serve hot with steamed rice.
Notes:
1.              In place of cauliflower broccoli can be used.
2.              In place of lemon grass use zest of 1 lemon.


This is my entry for Magic Mingle#9 @ Sizzling Tastebuds
Serve it Microwaved @Kirthi's Kitchen


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15 comments:

  1. Delicious and fiery thai red curry Archana.

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  2. Hi Archana,

    Stumbled upon ur space & love ur recipe collection. I always wanted to try Thai dishes & this is a great dish to start with. Will try it for sure

    Following u now. Do drop by my space & follow if you like

    http://shwetainthekitchen.blogspot.com/

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  3. looks tempting and yummy curry..

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  4. Delicious preparation of Thai Curry.
    Deepa

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  5. Delicious !! Happy to follow you :)

    Inviting you to join my on-going event Onam Sadhya ~ The Grand Feast

    Cheers,
    Sharanya.

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  6. Very innovative, I would have never thought of mixing pumpkin in the thai red curry!
    And you made it in the microwave :)) super

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  7. loved the colour of the curry!will surely try this delicious recipe..bookmarked!

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  8. Thai curry is so spicy and delicious.

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  9. Delightful Curry.. thanks for linking!!

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  10. adding pumpkin to red curry is an interesting idea...

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  11. Very very intersting... never ever thought of doing something like this!

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  12. Hi Archana,
    stumbled upon ur blog through Charul's... loved this thai veg curry.. looks yum :)

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  13. love the color u got it from kashmiri chilies. I love about those chilis that they give awsome color to dish.

    ReplyDelete

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