Thai Vegetable In Red Curry Assorted vegetables cooked in Thai red curry. By Sanjeev Kapoor 02 Jun 2016 in Recipes Course New Update Main Ingredients Carrots, Cauliflower Cuisine Thai Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Thai Vegetable In Red Curry 4 medium Carrots 1 cm x 3 cm sticks 1/2 small Cauliflower cut into florets 100 grams French beans 3 cm pieces 1/2 small Cabbage 1 cm pieces 1 medium Green capsicum 1 cm x 3 cm pieces 1 tablespoon Oil 1 teaspoon Lemon juice to taste Salt 3/4 cup Thin coconut milk 100 grams Bean sprouts 4 tablespoons Roasted peanuts crushed Red curry paste 8 Dried red chillies 4 inch stalk Lemon grass 4 teaspoon Coriander seeds 2 teaspoon Cumin seeds 6 Black peppercorns 2 medium Onions sliced 4 cloves Garlic to taste Salt Method To make red curry paste grind dried red chillies, lemon grass, coriander seeds, cumin seeds, pepper corns, chopped onion, garlic, salt and a little water to a fine paste. Heat oil in a 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 and mix well. Add red curry paste, stir well and 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. Nutrition Info Calories 1546 Carbohydrates 141.4 Protein 39.9 Fat 91 Other Fiber Fiber- 54.2gm #Bean sprouts #Black peppercorns #Carrots #Cauliflower #Coriander seeds #Cumin seeds #Dried red chillies #Garlic #Lemon grass #Lemon juice #Oil #Red curry paste #Salt #Thin coconut milk Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article