In contrast to week days, Weekends I cook some elaborate meals. This weekend I made this Thai style vegetables in Red curry and Saffron Rice.
For the curryI made everything from scratch right from coconut milk.
I used the recipe for the Red Curry paste from Sanjeevkapoor. This spicy Thai style vegetables in Red Curry we had with Saffron Rice. I used lime leaves from our garden to flavour the curry .
I followed this recipe for Saffron Rice, Except that I made it in the Rice cooker and with our regular long grained white rice-no jasmine rice.
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Thai style vegetables in Red Curry recipe
For about 4-5 servings
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For the Red curry paste
Ingredients
- 8 chillies Red whole
- 2 - 3 Lemon grass stalk (I have used dried sticks)
- 1 tsp Coriander seeds /powder
- 1 tsp Cumin seeds
- 8 - 9 Peppercorns
- 2 Onions medium sized (chopped)
- 4 - 5 cloves Garlic (chopped)
- to taste Salt
For the Vegetables in gravy
- 200 gms tofu cubed
- 7 - 8 button mushrooms , thoroughly washed and sliced
- 6 - 7 Babycorns slit lengthwise
- 1 Yellow capsicum large julienned
- ~ 2 cups cabbage diced
- 3/4 cup coconut milk thin
- ~ xbd cup Mung sprouts
- handful peanuts of A roasted (crushed)
- 1 tsp Lemon juice
Servings:
Instructions
- 4-5 lime leaves torn with hand
- 1 tbsp oil
- Salt to taste
To make Coconut milk
- Take about xbd cup fresh , grated coconut in a blender along with ~ xbd cup lukewarm water. Blend till the coconut becomes creamy. Sieve through a fine mesh (like a cheesecloth)to get the coconut milk. Repeat this procedure with the coconut 'flesh' and less water one or two times more till most of the milk comes out.
To make the Red curry
- Blend all the ingredients of the Red curry paste together to a smooth paste.
To makethe Vegetables in gravy
- Heat oil in a pan.
- Add the mushrooms and sautxe9 till all the water dries up.
- Add the babycorns and the Mung sprouts. Add about xbd cup water. Cover and cook for 5 minutes.
- Add the cabbage. Cook for few minutes more.
- Then add the tofu and capsicum. Cook for few more minutes.
- Add the red curry paste. Mix nicely and heat on high flame for few minutes.
- Stir in lime juice and salt and mix nicely.
- Add the coconut milk , simmer for 2 minutes.
- Add the lime leaves and crushed peanuts.
- Serve hot with Saffron Rice.
Recipe Notes
wow, this is a lovely one. i luv Thai curries. In fact, my favorite is Panaeng Curry (it has a bit more spices and peanut butter). Check my recipe out, it has the same ingredients and a bit more… 🙂
http://www.burntmouth.com/2007/06/thai-panaeng-curry-paste.html
i l bookmark yours, because it seems to be much less hassle to prepare…
Thanx 🙂
@ Thanks for stopping by Zlamushka.I liked you version of Panaeng curry..will try it out with a vegetarian version.Thanks for the link
Yummmm!!!! that looks delicious… Never tried a Thau curry tho 🙂
We almost bought ready green and red curry pastes on Saturday. Am glad we didn’t. This is so doable 🙂
Thanks M
Love those dry red chillies there.Great Thai curry from scratch.Saffron rice looks yummy too.Good job!:)
This is wonderful. I have always wanted to prepare Thai dishes. Your curry and rice are looking really too good. Would like to try it some time. 🙂
Looks so delicious! I had thai just yesterday , but in a restaurant…liked your recipe for home made red curry paste…will bookmark this and try it sometime.
beautiful presentation. the curry with that saffrom rice looks awesome.
Thank you for demystifying red curry paste. Bookmarked!
SLURP!!! That looks absolutely fab! Lovely pictures. 🙂
@ Thank you all of you. Happy Independance Day to you all.
Happy Independence day to you too. Photos are so good and the recipes too.