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Table-Top Thai Curry

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the vegetables

  2. 1 cup broccoli , cut into florets

  3. 1 cup cauliflower florets

  4. 1 cup baby corn , cut into two diagonally

  5. 1 cup mushrooms (khumb) , cut into quaters

  6. 1 medium red pepper , cut into quaters

  7. 1 green pepper , cut into quarters

  8. 2 onions, sliced

  9. 1 cup coconut cream

  10. 2 tsp oil

  11. 1 tsp sugar

  12. salt to taste

  13. Other ingredients

  14. Red Curry Paste

  15. Green Curry Paste

  16. For the garnish

  17. 6 spring onions, chopped

  18. 1 tbsp chopped coriander (dhania)

Instructions Jump to Ingredients ↑

  1. Boil each vegetables separately in salt water. Drain and keep aside.

  2. In a flat pan, heat the oil, add the onions and fry fior a few minutes.

  3. Put 3 tablespoons of the red curry paste or green curry paste and sauce for some time.

  4. Add the coconut cream amnd 1/2 cup of water and simmer for 2 minutes.

  5. Add all the vegetables and stir throughly. Add the sugar and salt and mix.

  6. Garnish with the coriander and spring onions,.

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