By visiting our site, you agree to our privacy policy regarding cookies, tracking statistics, etc.

The Mad Scientists Kitchen logo

menu icon
search icon

  • Latest Posts

    Besan Ladoo a dessert that is a must for any festivity.

    Besan Ladoo Recipe

    You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!

    Read More

  • Follow Me

    Looking forward to seeing you at
    • ×
    You are here: Home / Uncategorized / Veggie Thai Red Curry

    15 Comments

    Veggie Thai Red Curry

    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?
    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
    ½ onion, chopped
    8-10 flakes garlic
    1 ½ “ginger piece
    1 stalk of lemon grass
    1 ½ teaspoon coriander seeds
    1 teaspoon cumin/cumin
    6 pepper corns
    1 teaspoon 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 teaspoon soya sauce
    2 tblsp coriander
    Salt to taste
    ½ teaspoon 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.
    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.
    3.     Grind all the ingredients of the red curry paste
    with the water that the chillies are soaked to a fine paste.
    4.     Mix 2 tablespoon oil and the red paste and microwave
    dish. Microwave for 3 minutes.
    5.     Add ½ cup of coconut milk, vegetables except
    the pumpkin and microwave for 2 ½ minutes.
    6.     Add the pumpkin, stir and microwave for 1 ½
    minute.
    7.     Add the rest of the coconut milk, soya sauce
    and chopped coriander. Mix and microwave for 4 minutes.
    8.     Add salt sugar to taste. Microwave for 1
    minute. Serve hot with steamed rice.
    Notes:
    1.             
    In place of cauliflower broccoli can be
    used.
    2.             
    In place of lemon grass use zest of 1
    lemon.
    This is my entry for Magic Mingle#9 @ Sizzling Tastebuds
    Serve it Microwaved @Kirthi’s Kitchen

    All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First
     
    Photobucket

    .

    Archana

    Subscribe and downlod Simply Healty Recipes Cookbook! Now!

    receive direct updates in your mailbox.

    Subscribe and receive updates

    Related posts:

    Tomato and Peanut Relish for Zambia
    Spicy Shankar Pali
    Cauliflower Rava Fry
    Bread Upit or Bread Upma
    «
    »

    Sharing is caring!

    Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.

    Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!

    Reader Interactions

    Comments

    2. Delicious and fiery thai red curry Archana.

      Reply

    3. 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/

      Reply

    4. looks tempting and yummy curry..

      Reply

    5. Looks really yum!

      Reply

    6. Delicious preparation of Thai Curry.
      Deepa

      Reply

    7. Delicious !! Happy to follow you 🙂

      Inviting you to join my on-going event Onam Sadhya ~ The Grand Feast

      Cheers,
      Sharanya.

      Reply

    8. Very innovative, I would have never thought of mixing pumpkin in the thai red curry!
      And you made it in the microwave :)) super

      Reply

    9. loved the colour of the curry!will surely try this delicious recipe..bookmarked!

      Reply

    10. Thai curry is so spicy and delicious.

      Reply

    11. Delightful Curry.. thanks for linking!!

      Reply

    12. adding pumpkin to red curry is an interesting idea…

      Reply

    13. Very very intersting… never ever thought of doing something like this!

      Reply

    14. Hi Archana,
      stumbled upon ur blog through Charul's… loved this thai veg curry.. looks yum 🙂

      Reply

    15. love the color u got it from kashmiri chilies. I love about those chilis that they give awsome color to dish.

      Reply

    What do you think? Will this recipe work with you? What changes are you making? Please share with me.

    Your email address will not be published. Required fields are marked *