When Kalyani announced
the combo of Pumpkin and Chilles for Magic Mingle the only though I
had was parathas. But since that is quite a staple in my place the kids
were not keen.
Then my FIL did vegetable shopping and
came back with ½ kg of brinjals that are shunned by the girls, I had no
option but mask them. Then the fridge threw up some surprises!! I
found some par boiled pumpkin and baby corn! What better then to make this
delicious Thai Red Curry?
came back with ½ kg of brinjals that are shunned by the girls, I had no
option but mask them. Then the fridge threw up some surprises!! I
found some par boiled pumpkin and baby corn! What better then to make this
delicious Thai Red Curry?
This is from the IFB Cook Book by Neeta Metha.
VEGGIE THAI RED CURRY
Serves 4-6
Ingredients:
For Red Curry Paste
4 dry Kashmiri chillies soaked
in ½ cup of warm water for 10 minutes
in ½ cup of warm water for 10 minutes
½ onion, chopped
8-10 flakes garlic
1 ½ “ginger piece
1 stalk of lemon grass
1 ½ tsp coriander seeds
1 tsp cumin/cumin
6 pepper corns
1 tsp salt
1 tblsp vinegar
Vegetables
7-8 baby corn slit lengthwise
2 small brinjals
½ cup cauliflower cut in small florets
2 cups par boiled pumpkin cubes
7-8 mushrooms (I did not use)
Other Ingredients
1 ½ cups coconut
½ tsp soya sauce
½ tsp soya sauce
2 tblsp coriander
Salt to taste
½ tsp sugar
Method:
1. To get the lemon grass stalk peel all
the outer layers of the lemon grass till you get to the soft bending part. Use
this.
the outer layers of the lemon grass till you get to the soft bending part. Use
this.
2. To make coconut milk grind 1 coconut with 2 ½
cups of hot water to a fine paste. Strain through a muslin cloth or a fine
strainer. Set aside.
cups of hot water to a fine paste. Strain through a muslin cloth or a fine
strainer. Set aside.
3. Grind all the ingredients of the red curry paste
with the water that the chillies are soaked to a fine paste.
with the water that the chillies are soaked to a fine paste.
4. Mix 2 tbsp oil and the red paste and microwave
dish. Microwave for 3 minutes.
dish. Microwave for 3 minutes.
5. Add ½ cup of coconut milk, vegetables except
the pumpkin and microwave for 2 ½ minutes.
the pumpkin and microwave for 2 ½ minutes.
6. Add the pumpkin, stir and microwave for 1 ½
minute.
minute.
7. Add the rest of the coconut milk, soya sauce
and chopped coriander. Mix and microwave for 4 minutes.
and chopped coriander. Mix and microwave for 4 minutes.
8. Add salt sugar to taste. Microwave for 1
minute. Serve hot with steamed rice.
minute. Serve hot with steamed rice.
Notes:
1.
In place of cauliflower broccoli can be
used.
In place of cauliflower broccoli can be
used.
2.
In place of lemon grass use zest of 1
lemon.
In place of lemon grass use zest of 1
lemon.
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Love this thai red curry!!! Amazing
Sowmya
Ongoing Event – Coconut
Ongoing Event – Healthy Foods for Healthy Kids – Combo Meals
Delicious and fiery thai red curry Archana.
Hi Archana,
Stumbled upon ur space & love ur recipe collection. I always wanted to try Thai dishes & this is a great dish to start with. Will try it for sure
Following u now. Do drop by my space & follow if you like
http://shwetainthekitchen.blogspot.com/
looks tempting and yummy curry..
Looks really yum!
Delicious preparation of Thai Curry.
Deepa
Delicious !! Happy to follow you 🙂
Inviting you to join my on-going event Onam Sadhya ~ The Grand Feast
Cheers,
Sharanya.
Very innovative, I would have never thought of mixing pumpkin in the thai red curry!
And you made it in the microwave :)) super
loved the colour of the curry!will surely try this delicious recipe..bookmarked!
Thai curry is so spicy and delicious.
Delightful Curry.. thanks for linking!!
adding pumpkin to red curry is an interesting idea…
Very very intersting… never ever thought of doing something like this!
Hi Archana,
stumbled upon ur blog through Charul's… loved this thai veg curry.. looks yum 🙂
love the color u got it from kashmiri chilies. I love about those chilis that they give awsome color to dish.