Thai Vegetable In Red Curry

Ingredients 

• 4 medium carrots, 1 cm x 3 cm sticks
• 1/2 small cauliflower, cut into florets
• 100 grams French beans, cut into 3 cm pieces
• 1/2 small cabbage, cut into 1 cm pieces
• 1 medium green capsicum, cut into  1 cm x 3 cm pieces
• 1 tablespoon oil
• 1 teaspoon lemon juice
• Salt to taste
• 3/4 cup thin coconut milk
• 100 grams bean sprouts
• 4 tablespoons roasted peanuts, crushed

Red curry paste

• 8 dried red chillies
• 4 inch lemon grass stalk 
• 4 teaspoon coriander seeds
• 2 teaspoon cumin seeds
• 6 black peppercorns
• 2 medium onions, sliced
• 4 garlic cloves 
• Salt to taste

Method

1. To make red curry paste grind dried red chillies, lemon grass, coriander seeds, cumin seeds, pepper corns, chopped onion, garlic, salt and a little water to a fine paste. Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half a cup of water.
2. Let it cook on medium heat for five to six minutes, stirring occasionally.
3. Add cabbage and capsicum and mix well. Add red curry paste, stir well and cook on high heat for one or two minutes.
4. Stir in a lemon juice and salt. Mix well and add thin coconut milk. Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts.

Nutrition Info