VEGETABLES IN THAI RED CURRY

Ingredients:

For red curry paste

10 whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained or 5-6 thai red bird eye chilies
1/2 cup roughly chopped onions
1/4 cup finely chopped lemon grass
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp roughly chopped ginger
1 tbsp finely chopped coriander
2 tsp roughly chopped garlic
2 tsp grated lemon rind
1/2 tsp white pepper powder
salt to taste

Vegetables:
1 onion diced
1 capsicum diced
5-6 mushrooms diced
2-3 baby corn blanched, cut in desired shape
5-6 french beans blanched, cut in desired shape
2 cups coconut milk (nariyal ka doodh) fresh or canned
1 tbsp cornflour dissolved in 2 tbsp coconut milk
1 tbsp oil
2 tbsp finely chopped basil leaves
1-2 tbsp ketchup (optional)
salt to taste

Method:

1. Combine all the ingredients listed under red curry paste in a mixer and blend them together into a smooth paste using as much water as reqiured. Or you can use 1 tbsp thai red curry paste readily available in market for one can of coconut milk.
2. Heat the oil in a pan and add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
3. Add the basil and cook on a medium flame for 1 minute.
4. Add the coconut-milk , cornflour-coconut milk mixture, ketchup and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
5. If required add 1-2 cups of water or thin coconut milk.
6. Saute all the vegetables in a separate pan in a tbsp of oil till the become tender. then add all the vegetables to the curry and mix well and cook on a medium flame for 2 more minutes.
7. Serve hot with plain or coconut rice.

Notes:

1. You can add vegetables like broccoli,peas or cottage cheese as per choice and availability.
2. If lemon grass is not available add more of lemon rind and basil can be replaced with holy basil i.e. tulsi.