Thai Vegetable in Red Curry recipe


  • Carrots 4 medium
  • Capsicum 1 medium
  • Cauliflower 1/2 small
  • Gabbage 1/2 small
  • French beans 100 gms
  • Roasted peanuts 4 tbsp
  • Oil 1 tbsp
  • Lemon juice 1 tsp
  • Salt to taste
  • Thin coconut milk 3/4 cup
  • Bean sprout 100 gms
  • For Red Curry Paste:
  • Dried whole red chilies 8
  • Lemon grass stalk 4 inch
  • Coriander seeds 4 tsp
  • Cumin seeds 2 tsp
  • Pepper corns 6
  • Onion, peeled and sliced 2 medium
  • Garlic 4 cloves
  • Salt to taste

Cooking Instructions

Wash and peel carrots and cut into 1x3 cm. long sticks.

Wash capsicum, halve, deseed and cut into 1x3 cm. long pieces.

Wash and cut cauliflower into small florets.

Wash and cut cabbage into one cm. Sized pieces.

Wash and stiring french beans and then cut them into three cms. long pieces.

Crush roasted peanuts coarsely.

To make red curry paste, mix dried whole red chillies, lemon grass, corainder seeds, cumin seeds, pepper corns, chopped onion, garlic salt & a little water, then grind into a fine paste.

Heat oil in non-stick pan, add carrots, cauliflower, french beans and half a cup of water.

Let it cook on medium heat for five to six minutes, stirring occasionally.

Add cabbage and capsicum, mix well.

Add red curry paste, stir well, cook on high heat for one or two minutes.

Stir in a lemon juice and salt.

Mix well and add thin coconut milk.

Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts.

10 Jul 2018     400 views     NON-Vegetarian       Curries > Vegetables

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