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Thai Vegetable In Red Curry

Assorted vegetables cooked in Thai red curry.

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
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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

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  1. 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.
  2. Let it cook on medium heat for five to six minutes, stirring occasionally.
  3. Add cabbage and capsicum and mix well. Add red curry paste, stir well and cook on high heat for one or two minutes.
  4. 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
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