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Thai Red Curry

VIEWS 2474
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Energy (kcal) - 125

Protein (g) - 4

Carbohydrate (g) - 20

Fat (g) - 2

Khyati's Health-O-Meter Says:

Thai cuisine is one of the healthiest cuisines across the globe. It provides a big blast of Vitamin B, selenium, copper, potassium. Vitamin B helps in help in maintaining healthy RBC's & they are low in fat and sodium. Basil leaves are rich in antioxidants which helps to increase your resistance power and keep you healthy.

INGREDIENTS:
For the Thai red curry paste:
  • Thai chillies or bird's eye chillies - 2
  • Dry red chillies - 2
  • Galangal - ½ inch 
  • Small garlic cloves 4 to 5 or 2 to 3 medium garlic cloves
  • Shallots - 2
  • Kaffir lime leaves - 2 or 3 medium
  • Lemongrass stalks - 2
  • Coriander seeds - 2 tsp
  • Cumin seeds - 1 tsp
  • Black peppercorns - ¼ tsp
  • Soya sauce - ½ tsp
  • Lemon zest - ½ tsp
  • Buttermilk - 2 tbsp

For the Thai red curry:
  • Chopped and steamed or lightly boiled mix vegetables (keep the stock for adding to the curry later) - 3 cups
  • Shallots - 2 to 3 or 1 to 2 spring onions, chopped (optional)
  • Curd - 2 tbsp
  • Sesame seeds - 2 tsp
  • Vegetable stock or water - 1.5 to 2 cups 
  • Chopped Thai basil leaves - 1 tbsp 
  • Salt as required
DIRECTIONS:
Step 1 Take all the ingredients mentioned for the Thai red paste. Step 2 Put them in a grinder and make a semi-fine or fine paste. keep aside.Preparing the Thai red curry: Step 3 Rinse and chop the veggies. Step 4 Steam or cook the vegetables till they are almost done. Step 5 Strain the vegetable stock from the vegetables. keep both the stock and the steamed or lightly boiled vegetables ready. Step 6 In a pan, heat the sesame oil. add the shallots or spring onions and saute for 2-3 minutes. now add the Thai red curry paste. Step 7 Saute this mixture for a couple of minutes. Step 8 Now add ½ curd to this paste. Step 9 Mix the remaining curd with the basil curry paste. Step 10 Add the vegetable stock and mix everything. Step 11 Bring the curry to boil. Step 12 Now add the boiled vegetables. Step 13 Add salt and simmer for 10-12 minutes, now add Thai basil leaves and just simmer for a minute. Step 14 Garnish the veg Thai red curry with basil leaves. Step 15 Serve the veg red Thai curry with lemongrass brown rice or plain brown rice.
Recipe Category:
Dals Kadhis And Pulses
Recipe Title:

Thai Red Curry

Recipe Views:
2474
Recipe Type:
Veg
Recipe Kcal:
125

Energy
(kcal)

4

Protein
(g)

20

Carbohydrate
(g)

2

Fat
(g)

Khyati's
Health-O-Meter Says:

Thai cuisine is one of the healthiest cuisines across the globe. It provides a big blast of Vitamin B, selenium, copper, potassium. Vitamin B helps in help in maintaining healthy RBC's & they are low in fat and sodium. Basil leaves are rich in antioxidants which helps to increase your resistance power and keep you healthy.

INGREDIENTS:
For the Thai red curry paste:
  • Thai chillies or bird's eye chillies - 2
  • Dry red chillies - 2
  • Galangal - ½ inch 
  • Small garlic cloves 4 to 5 or 2 to 3 medium garlic cloves
  • Shallots - 2
  • Kaffir lime leaves - 2 or 3 medium
  • Lemongrass stalks - 2
  • Coriander seeds - 2 tsp
  • Cumin seeds - 1 tsp
  • Black peppercorns - ¼ tsp
  • Soya sauce - ½ tsp
  • Lemon zest - ½ tsp
  • Buttermilk - 2 tbsp

For the Thai red curry:
  • Chopped and steamed or lightly boiled mix vegetables (keep the stock for adding to the curry later) - 3 cups
  • Shallots - 2 to 3 or 1 to 2 spring onions, chopped (optional)
  • Curd - 2 tbsp
  • Sesame seeds - 2 tsp
  • Vegetable stock or water - 1.5 to 2 cups 
  • Chopped Thai basil leaves - 1 tbsp 
  • Salt as required
DIRECTIONS:
Step 1 Take all the ingredients mentioned for the Thai red paste. Step 2 Put them in a grinder and make a semi-fine or fine paste. keep aside.Preparing the Thai red curry: Step 3 Rinse and chop the veggies. Step 4 Steam or cook the vegetables till they are almost done. Step 5 Strain the vegetable stock from the vegetables. keep both the stock and the steamed or lightly boiled vegetables ready. Step 6 In a pan, heat the sesame oil. add the shallots or spring onions and saute for 2-3 minutes. now add the Thai red curry paste. Step 7 Saute this mixture for a couple of minutes. Step 8 Now add ½ curd to this paste. Step 9 Mix the remaining curd with the basil curry paste. Step 10 Add the vegetable stock and mix everything. Step 11 Bring the curry to boil. Step 12 Now add the boiled vegetables. Step 13 Add salt and simmer for 10-12 minutes, now add Thai basil leaves and just simmer for a minute. Step 14 Garnish the veg Thai red curry with basil leaves. Step 15 Serve the veg red Thai curry with lemongrass brown rice or plain brown rice.
Recipe Title: Thai Red Curry
Recipe Category: Dals Kadhis And Pulses
Recipe Views: 2474
Recipe Type: Veg
Recipe Kcal:

Energy 125 (kcal), Protein 4 (g), Carbohydrate 20 (g), fat 2 (g).





Khyati's
Health-O-Meter Says:

Thai cuisine is one of the healthiest cuisines across the globe. It provides a big blast of Vitamin B, selenium, copper, potassium. Vitamin B helps in help in maintaining healthy RBC's & they are low in fat and sodium. Basil leaves are rich in antioxidants which helps to increase your resistance power and keep you healthy.

INGREDIENTS:
For the Thai red curry paste:
  • Thai chillies or bird's eye chillies - 2
  • Dry red chillies - 2
  • Galangal - ½ inch 
  • Small garlic cloves 4 to 5 or 2 to 3 medium garlic cloves
  • Shallots - 2
  • Kaffir lime leaves - 2 or 3 medium
  • Lemongrass stalks - 2
  • Coriander seeds - 2 tsp
  • Cumin seeds - 1 tsp
  • Black peppercorns - ¼ tsp
  • Soya sauce - ½ tsp
  • Lemon zest - ½ tsp
  • Buttermilk - 2 tbsp

For the Thai red curry:
  • Chopped and steamed or lightly boiled mix vegetables (keep the stock for adding to the curry later) - 3 cups
  • Shallots - 2 to 3 or 1 to 2 spring onions, chopped (optional)
  • Curd - 2 tbsp
  • Sesame seeds - 2 tsp
  • Vegetable stock or water - 1.5 to 2 cups 
  • Chopped Thai basil leaves - 1 tbsp 
  • Salt as required
DIRECTIONS:
Step 1 Take all the ingredients mentioned for the Thai red paste. Step 2 Put them in a grinder and make a semi-fine or fine paste. keep aside.Preparing the Thai red curry: Step 3 Rinse and chop the veggies. Step 4 Steam or cook the vegetables till they are almost done. Step 5 Strain the vegetable stock from the vegetables. keep both the stock and the steamed or lightly boiled vegetables ready. Step 6 In a pan, heat the sesame oil. add the shallots or spring onions and saute for 2-3 minutes. now add the Thai red curry paste. Step 7 Saute this mixture for a couple of minutes. Step 8 Now add ½ curd to this paste. Step 9 Mix the remaining curd with the basil curry paste. Step 10 Add the vegetable stock and mix everything. Step 11 Bring the curry to boil. Step 12 Now add the boiled vegetables. Step 13 Add salt and simmer for 10-12 minutes, now add Thai basil leaves and just simmer for a minute. Step 14 Garnish the veg Thai red curry with basil leaves. Step 15 Serve the veg red Thai curry with lemongrass brown rice or plain brown rice.

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Thai Red Curry - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2474
COMMENTS 0

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