Ingredients
- 2 tbsp chopped lemon grass
- 8-10 garlic cloves
- 1 tbsp chopped ginger
- 2 tsp whole coriander
- 1 teaspoon cumin
- 2 tsp soaked and ground red chillies
- 2 tsp brown sugar
- 1/2 tsp turmeric
- 2 chopped onions
- 1 tablespoon oil
- tomatoes, it is not necessary to take it, I like it so
- Other ingredients for vegetables
- 1 sliced zucchini
- 1 chopped red capsicum
- 1 chopped yellow bell pepper
- 1 chopped green capsicum
- 1 chopped carrot
- 100 grams chopped beans
- 10 chopped babycorns
- 8 basil leaves
- 6 lemon leaves
- top peel of 1 lemon
- juice of 1 lemon
- 200 ml coconut milk
- salt to taste
- Vegetable stock as required
- 2 tbsp oil
- 1 bowl basmati rice
- salt to taste
- water as required
- 4 lemon leaves chopped
Method
- First make Thai curry masala, grind lemon grass, garlic, ginger, onion, whole coriander, cumin, turmeric, red chili paste, oil, brown sugar and salt in a mixer jar to a fine paste.
- Boil carrots, beans and babycorns in hot water and cook, then filter them out in a saucer, do not throw water from vegetables, they will be useful in making curry
Take capsicum and zucchini of all three colors and cut them - Meanwhile, add oil in a pan and fry the Thai masala till the oil comes out, then add ground tomatoes and fry. After this add the vegetables and mix, then add the remaining water of the vegetables, coconut milk and salt and bring to a boil. Then add basil and lemon leaves and boil, finally add lemon peel and juice and turn off the gas
- Drain the rice and serve with Spicy Red Thai Curry