How to make Thai Vegetable In Red Curry -
Assorted vegetables cooked in Thai red curry.
This recipe is from the book Khazana of Healthy Tasty Recipes.
Main Ingredients : Carrots (गाजर), Cauliflower (फूलगोभी)
Cuisine : Thai
Course : Main Course Vegetarian
For more recipes related to Thai Vegetable In 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 Vankaya Poornam Spicy Peanut Potatoes Valacha Bhirda Khowsuey - SK Khazana
Thai Vegetable In 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 : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Thai Vegetable In Red Curry Recipe
Carrots 1 cm x 3 cm sticks 4 medium
Cauliflower cut into florets 1/2 small
French beans 3 cm pieces 100 grams
Cabbage 1 cm pieces 1/2 small
Green capsicum 1 cm x 3 cm 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
Red curry paste
Dried red chillies 8
Lemon grass 4 inch stalk
Coriander seeds 4 teaspoon
Cumin seeds 2 teaspoon
Black peppercorns 6
Onions sliced 2 medium
Garlic 4 cloves
Salt to taste
Method
Step 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.
Step 2
Let it cook on medium heat for five to six minutes, stirring occasionally.
Step 3
Add cabbage and capsicum and mix well. Add red curry paste, stir well and cook on high heat for one or two minutes.
Step 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
Calories : 1546 Kcal
Carbohydrates : 141.4 gm
Protein : 39.9 gm
Fat : 91 gm
Other : Fiber- 54.2gm
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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.
