Vegetables In Thai Red Curry

Ingredients 

• 4 medium carrots, cut into 3 centimeter sticks
• 1/2 small cauliflower, cut into florets
• 10-15 French beans, strunged and cut into 3 centimeter pieces
• 1/2 small cabbage, cut into 1 centimeter pieces
• 1 medium green capsicum, cut into 3 centimeter pieces
• 1 tablespoon oil
• 1 teaspoon lemon juice
• Salt to taste
• 3/4 cup thin coconut milk
• 100 grams bean sprouts
• 4 tablespoons crushed roasted peanuts 

FOR RED CURRY PASTE

• 8 whole dry red chillies
• 4 inch lemon grass stick 
• 4 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 6 black peppercorns
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• Salt to taste

Method

1. To make red curry paste, mix whole red chillies, lemon grass, coriander seeds, cumin seeds, peppercorns, chopped onion, garlic, salt and a little water, then grind into a fine paste.
2. Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.
3. Let it cook on medium heat for five to six minutes, stirring occasionally. Add cabbage and capsicum, mix well.
4. Add red curry paste, stir well, cook on high heat for one or two minutes.
5. Stir in lemon juice and salt. Mix well and add thin coconut milk.
6. Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts. Serve hot with steamed rice.

Nutrition Info