Red Thai Curry | Red Thai Curry with Herbed Rice Recipe | Red Thai Curry Paste Recipe | Jay Patel 

Red Thai Curry | Red Thai Curry with Herbed Rice Recipe | Red Thai Curry Paste Recipe | Jay Patel
Serves: 4-5 people
Ingredients:
For Red Thai Curry Paste:
Dry/Fresh Lemon Grass - 2 tsp (Use lemon Zest if you don't have Lemon Grass)
Black Pepper - 1/2 tsp
Coriander Seeds - 1 tsp
Red Chillies - 5-6 (Soaked in Water)
Tomato - 1 Medium Size
Ginger - 2-3 Inch Piece
Garlic Cloves - 5-6
Soy sauce - 1/2 tsp
Oil - 2 tsp
Fresh Coriander
Coconut Milk - 3 tsp
Note: You can store this curry paste in a glass container for 1 month in the refrigerator, and in a zip lock bag for 6 months in the freezer.
For Sauteed Vegetables:
Oil - 2 tsp
Butter - 2 tsp
Minced Garlic - 1 tsp
Broccoli - 1/4 cup
Zucchini - 1/4 cup
Baby corn - 1/4 cup
Mushroom - 1/4 cup
Green Bell Pepper - 1/4 cup
Red Bell Pepper - 1/4 cup
Paneer/Tofu - 1/4 cup
Salt - To Taste
For Curry:
Oil - 2 tsp
Butter - 2 tsp
Red Thai Curry Paste - 3-4 tsp
All-Purpose Flour (Maida) - 2 tsp
Coconut Milk - 2 cup
Sugar - 1/2 tsp
For Herbed Rice:
Butter - 2 tsp
Dry Mixed Herbs - 1 tsp
Chopped Coriander
Cooked Rice - 2 cup (Salted)
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