VEGETARIAN THAI CURRY Recipes
by Sushmita thadhani
Ingredients
Instructions
Ingredients
📝Ingredients
- ½ tablespoon coconut oil
- ¼ white onion finely chopped
- 1 clove garlic finely chopped
- ½ tablespoon ginger grated
- ½ carrot diced
- ½ red bell pepper julienne
- ½ green pepper julienne
- ½ yellow or orange pepper julienne
- 1 tablespoons red curry paste store-bought or homemade
- 1 cup 100ml organic coconut milk
- ¼ cup water
- ½ cup basil leaves roughly chopped
- ¼ tablespoons brown sugar
- ½ teaspoon soy sauce
- ½ teaspoons lemon juice
- Garnish: Basil Leaves or cilantro
Instructions
- Place a deep pot on heat and add oil.
- Once the oil is hot, add ginger and garlic and sauté for a few seconds. To this, add onions and cook until translucent.
- Add the Thai curry paste + 1 tablespoons coconut milk and fry till oil separates. Sprinkle a few drops of water if the mixture tends to get dry.
- Now add the carrots +bell pepper + salt and mix well. Let it cook till the
carrots are almost cooked. - Pour the coconut milk + water and add the sugar and mix. Let it simmer for about 5 to 10 minutes. Stir occasionally.
- Turn off the heat and add fresh lemon juice and soy sauce. Taste and adjust the flavor as needed.
- Add the roughly chopped basil leaves.
- Transfer the curry into individual serving bowls and serve with sticky rice or
any rice of your choice.
