1 1/2cupscubed and boiled vegetablespotato, beans, carrots, baby corns
3-4shallotschopped
1cupthick coconut milk
1/2cupwater
Salt
few basil leaves
3teaspoonscoconut or sesame oil
For thai red curry paste
2-3thai bird's eye chilies
3lemon grass stalks
3-4kaffir lime leaves
3-4dried kashmiri red chiliesfor color
5-6thai basil leaves
1teaspooncumin seeds
2teaspoonscoriander seeds
2-3garlic cloves
A small piece of galangal or very tender ginger
3tablespoonsgrated coconut or coconut milk
Instructions
take all the ingredients mentioned under "for thai red curry paste" and grind to a paste with required water.
heat a pan with 3 teaspoons coconut or sesame oil. Once the oil is hot add chopped onions and saute for minutes. Add the curry paste and cook till raw smell leaves.
add the boiled or steamed vegetables and coat well with curry paste.
Add 1/2 cup water and season with salt. Bring to a full boil.
Add coconut milk and simmer. Simmer for 5-7 minutes. Do not let the coconut milk to boil.
crush few basil leaves with palm and add to the simmering thai red curry. Remove from flame and mix well. Serve thai veg red curry with steamed rice.
Notes
1. You can add 2 teaspoons soy sauce in thai red curry paste 2. Use veggies of your choice