THAI RED CURRY

Recently I had been to a Thai restaurant, the recipe I like the most is Thai Red Curry. It’s a little spicy and sweet at the same time. Lots of veggies with shrimp dipped in coconut gravy is just amazing!

Prep time: 30 minutes
Cook time:10 minutes
Ready in:40 minutes

INGREDIENTS:
FOR THE CURRY
Shrimp:1 lb
Chinese Eggplants cut in half:2
Thai Red curry paste:2 tbs
Green Beans cut in half:1/2 cup
Red/Green Bell pepper: 1/2 cup
Cut Carrot /Onion in julienne:1/2 cup
cut in julienne
Salt:1/2 tsp
Bamboo shoot:1/2 cup
Fresh Basil Leaves:15
Olive oil: 2 tsp
Garlic sliced:1 tbs
Mushroom Sliced:1/4 cup
Coconut milk:2 cup

FOR RED CURRY PASTE:
Red bell pepper:1
Ginger: 1/2 tsp
Garlic:5 cloves
Lime juice:3 tsp
Ground black pepper:1/4 tsp
Soaked red chilies:
1 stack lemongrass chopped-
Salt according to taste
Turmeric powder:1/8 tsp

INSTRUCTIONS:

1. In a food processor combine all the ingredients for red curry paste and mix it until smooth fine paste. This curry paste can be stored in a refrigerator for 2 to 3 weeks in an airtight container.
2. Add 1 tsp of olive oil and shrimp to a medium saucepan and saute for about 5 minutes. Remove the shrimp from the pan and keep it aside.
3. Add the remaining olive oil to the same pan and red curry paste to it(If you are short of time store-bought red curry paste can be used) Saute for 5 minutes adding veggies and coconut milk to the pan. If the gravy is too thick add two tbs of water.
4. Add salt and basil leaves to the gravy. Cook for about 5 more minutes till the veggies are properly cooked. Enjoy your Thai red curry with a side of rice.