How to make Vegetables In Thai Red Curry -
Vegetables cooked in spicy, red cococnut curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carrots (गाजर), Lemongrass
Cuisine : Thai
Course : Main Course Vegetarian
For more recipes related to Vegetables In Thai Red Curry checkout Badami Mixed Vegetables, Badami Mixed Vegetable, Gajar Gobhi Shalgam Ka Saag, Carrot and Apricot Sabzi . You can also find more Main Course Vegetarian recipes like Aloo Baingan-SK Khazana Chenai Kootu Aviyal- Sk Khazana Khoya Kaju Matar
Vegetables In Thai Red Curry Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetables In Thai Red Curry Recipe
Carrots cut into 3 centimeter sticks 4 medium
Lemongrass cut into florets 1/2 small
French beans cut into 3 centimeter pieces 10-15
Cabbage cut into 1 centimeter pieces 1/2 small
Green capsicum cut into 3 centimeter pieces 1 medium
Oil 1 tablespoon
Lemon juice 1 teaspoon
Salt to taste
Thin coconut milk 3/4 cup
Bean sprouts 100 grams
Roasted peanuts crushed 4 tablespoons
FOR RED CURRY PASTE
Whole dry red chillies 8
Lemon grass 4 inch stick
Coriander seeds 4 teaspoons
Cumin seeds 2 teaspoons
Black peppercorns 6
Onions chopped 2 medium
Garlic chopped 4 cloves
Salt to taste
Method
Step 1
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.
Step 2
Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.
Step 3
Let it cook on medium heat for five to six minutes, stirring occasionally. Add cabbage and capsicum, mix well.
Step 4
Add red curry paste, stir well, cook on high heat for one or two minutes.
Step 5
Stir in lemon juice and salt. Mix well and add thin coconut milk.
Step 6
Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts. Stir hot with steamed rice.
Nutrition Info
Calories : 1646 Kcal
Carbohydrates : 100 gm
Protein : 29.6 gm
Fat : 123.8 gm
Other : Iron- 15.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
