Tuesday, July 3, 2007

Veggies in Thai Red Curry

Serves 4
4 medium sized Carrot (3 cm sticks)
1/2 small sized Cauliflower (separate into small florets)
10-15 French beans (3 cm pieces)
1/2 small sized Cabbage (1 cm pieces)
1 medium sized Capsicum (3 cm pieces)
1 tbsp Oil
1 tsp Lemon juice
Salt to taste
3/4 cup Thin coconut milk
100 gms Bean sprouts
4 tbsps Roasted peanuts (crush)
For red curry paste
8 Red chillies whole
4 inches Lemon grass stalk
4 tsps Coriander seeds
2 tsps Cumin seeds
6 Peppercorns
2 medium sized Onions (chopped)
4 cloves Garlic (chopped)
Salt to taste

To make red curry paste, mix whole red chillies, lemon grass, coriander seeds, cumin seeds, peppercorns, chopped onion, garlic, salt and a little water, then grind into a fine paste.
Then Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.
Now let it cook on medium heat for five to six minutes, stirring occasionally.
Add cabbage and capsicum, mix well.
Add red curry paste, stir well, cook on high heat for one or two minutes.
Stir in lemon juice and salt.
Mix well and add thin coconut milk.
Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts.
Stir hot with steamed rice.