This Thai Curry is a preparation with creamy coconut milk, homemade Thai Curry Paste and lot of vegetables.
Olive Oil or Coconut Oil – 2 tbsp
Onion – 1 (finely chopped)
Broccoli – 150 Gms
Beans – 100 Gms
Fresh Basil Leaves – 6 (chopped)
Coconut Milk – 1 cup
Vegetable Soya Sauce – 1 tsp
Vegetable stock – ¾ liters
Red Thai Curry Paste – 2 tbsp heap
Salt to taste
Cut the beans and carrot into lengthy pieces. Separate the Broccoli into florets.
Recipe for homemade thai curry paste in link below.
Heat oil. Add Onion and sauté for a couple of minutes.
Add the chopped Basil Leaves and Thai Red Curry Paste. Cook for a minute.
Add Vegetable stock. When it starts boiling, add Carrot and beans. Cover and cook for 4 minutes.
Then add broccoli florets and let it cook for few minutes.
Add Coconut Milk. Continue cooking on low heat for 2 minutes.
Add Soya Sauce. Add Salt. Mix well and check for Salt.
Since there is already salt in the Red Thai Curry Paste and also in Soya Sauce, salt may be required in very little quantity.
Cook for a couple of minutes and transfer to a bowl.
Serve Thai Red Curry with Jasmine Rice, Thai Coconut Rice, Basmati Rice etc.
- Oil – Any vegetable oil can be used if Olive or Coconut Oil is not available
- Other vegetables which can be added – Capsicum, Zucchini, Thai Brinjal, Mushroom. Add as many vegetables as possible.
- Vegetable Stock Cubes are available in the market. Mix 3 cubes in ¾ litres of water to make vegetable stock. If not available, use plain water.
- Increase quantity of Thai Curry Paste to make Thai Curry to become spicier.