Thai Red Curry

Ingredients list for Thai Red Curry

• 300 grams Prawns (medium) cleaned and deveined
• 2 tablespoons Thai red curry paste
• 5-6 Button mushrooms
• 4-5 Babycorns
• 2 tablespoons Oil
• 2-3 stalk Spring onions finely chopped
• 1/2 tablespoon Ginger-garlic paste
• 1/2 cup Baby aubergines
• 1 medium Red capsicum chopped
• 2-3 Bird’s eye chillies chopped
• 2 teaspoons Lemon juice
• 2 teaspoons Fish sauce
• 1/2 cup Vegetable stock
• 1 1/2 cups Coconut milk
• 1 teaspoon Sugar
• to taste Salt
• for garnish Basil leaves 4-5 fresh + a sprig
• 2 tablespoon Fresh coriander leaves chopped

Method

1. Slice mushroom lengthwise, slice baby corn diagonally.
2. Heat oil in a non-stick pan, add spring onion bulbs and ginger-garlic paste and sauté for a minute.
3. Add prawns and sauté well. Add baby corns and mushrooms and mix well.
4. Add Thai red curry paste and sauté well. Pluck baby aubergines and add to the pan.
5. Add red capsicum, bird’s eye chillies, half the lemon juice and fish sauce and mix well.
6. Add vegetable stock and coconut milk and mix well. Simmer on low heat for five to six minutes.
7. Add sugar, salt, remaining lemon juiceand basil leaves and mix well.
8. Transfer into a serving bowl and serve hot, garnished with coriander leaves, spring onion greens and basil sprig.