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Vegetable Red Thai Curry
Vegetable Red Thai Curry

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We hope you got benefit from reading it, now let’s go back to vegetable red thai curry recipe. You can cook vegetable red thai curry using 19 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Vegetable Red Thai Curry:
  1. You need peppers Mixed diced  (red , yellow and green )
  2. Use zucchini diced
  3. Provide mushrooms diced
  4. Prepare onions diced
  5. Prepare broccoli florets
  6. Use bamboo shoot sliced (this is one of the main vegetables in thai cusine)
  7. Use celery chopped
  8. Take lemon lemongrass grass
  9. Get coconut milk unsweetened
  10. Take fresh cream
  11. Take For the red thai paste
  12. Prepare red onions chopped
  13. Get chilly red thai
  14. You need garlic - 10
  15. Take bamboo shoot
  16. You need lemon grass
  17. Prepare chilli garlic sacue
  18. You need vinegar
  19. You need Salt
Steps to make Vegetable Red Thai Curry:
  1. Step 1 : Making Red Thai Paste
  2. In a sauce pan add 2 table spoon of oil. When the oil is warm add onions, garlic and saute them. After they turn little golden add thai chillis, lemon grass, bamboo shoot and cook them until they are cooked.
  3. Add vinegar, salt (around 1/2 tea spoon but to taste). Also add chilly garlic paste (optional)
  4. Once its cooked let it cool for some time and make into a paste in the blender.
  5. This paste can be used for a number of Thai dishes like Thai soup, Thai noodles and Thai fried rice
  6. You can store this paste in the fridge for upto 2 months
  7. For the Curry :
  8. Note :You can take vegetables of your choice. The main flavors are given by bamboo shoot,celery and lemon grass which are must in this curry.
  9. In a big bowl add coconut milk, salt, and 2-3 table spoon of the red thai paste that we made. You can decide how much paste to add by tasting. usually the color should be light red / pink.
  10. In a wok  saute all the vegetables and add then above coconut milk mix.
  11. Add lemon grass and salt.
  12. Add the cream (optional).
  13. Note : if you think the curry is very thin just dissolve 1 teaspoon of cornflour in 1/4 cup of water and dissolve it in the curry and bring it to a boil.
  14. Best served with steamed rice.

The curry was creamy, slightly spicy, somewhat sour, and a little sweet. Basically everything you could ask for in an excellent Thai dish. I truly hope you get a chance to try this curry! This vegetable thai red curry can be made vegetarian and vegan by leaving out the shrimp paste. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat.

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