Thai Red Curry

Recipe Type : Thai                                                                       Yield : 4
Preparation Time : 10 mins                                                         Cooking Time : 20 mins

Ingredients :
1 bell pepper
4 baby corns
1 eggplant
2 baby zucchinis
2 carrots
1/4 cup of roughly chopped cabbage
7 snow peas
4 broccoli florets
5 bamboo pieces
200ml coconut milk
1 cup water
100g tofu (optional) or paneer

Red curry paste:
2 tsp galangal or ginger
3 peppercorns
1/2 tsp coriander seeds
2 tsp lime rind
1/2 cup coriander stem with roots
1 tsp ginger
3 garlic cloves
1 chopped tomato
2 lemongrass sticks
6 dry red chilies (de-seeded)
2 tsp jaggery powder or brown sugar
1 chopped onion
4 basil leaves
1 tsp salt (to taste)
Grind to prepare smooth paste.

Method :
1. Heat a pan. Add water. Put eggplant pieces and chopped carrots. Cook for 5 mins.
2. Now add remaining vegetables and tofu. Cook for 5 mins.
3. Put the red curry paste. Cover pan with lid and cook for 3 more mins.
4. Finally add coconut milk and bring to boil. Switch off gas.

 Enjoy this with Jasmine rice or white rice.