Thai Red Curry

 

This Thai curry is one of my all time favorites and I make it whenever I am feeling down or don’t want to cook but eat something yumm. 

Serves 3

WHAT WE NEED

Olive oil                   1 1/2 tbsp

Red curry paste     1 tbsp

Garlic                          2 cloves

Onion, medium        1

Carrot, medium         1

French beans               8-10

Button mushrooms   5-6

Baby corn                      4-5

Brocolli                           7-8 florets

Tomato, medium         1

Capsicum, medium     1

Coconut milk                200 ml

Salt

WHAT TO DO

• Chop all the vegetables finely and keep aside
• Heat the oil and add the red curry paste
• Cook it well on medium flame for a minute
• Add the finely chopped garlic
• Once it starts browning, add the onion and cook till translucenct
• Add all the vegetables except tomato and capsicum 
• Cook on medium high flame for 3-4 minutes till they are almost cooked
• Add the tomatoes and capsicum and mix well
• Cook for 2-3 minutes
• Add the coconut milk and salt, mix well and cook for 5-7 minutes
• Serve warm with rice or noodles
• Enjoy!  

   

This is my entry for the Blogging Marathon under Quick Meals.

Check out the Blogging Marathon page for other marathoners doing this BM. 

 

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