Vegetarian Thai Red Curry

Vegetarian Thai Red Curry

by | Mar 23, 2020 | Recipes

One of most comforting soups I have ever come across is a coconut based broth with aromatics of Galangal, Lemon Grass and Thai basil- Yes you guessed it right – a thai curry.

I love the green and red curry during the monsoon months or while gazing through the window looking at each snow fall off the ground and stick.

I have the long version of recipe which involves making the curry paste from scratch but in this day of fast life -I found an excellent product which cuts down the prep time to less than 20 minutes and I am going to share the secret with you all.

Here goes:

Ingredients:

Vegetables chopped – beans, carrots, cauliflower, sweet peas

Tofu- Optional

Coconut Milk- 1 can

My magic ingredient- MAESRI RED CURRY PASTE

https://www.amazon.com/Maesri-Thai-red-curry-cans/dp/B000ETLVXC/ref=sr_1_10?crid=3M10OFYTE1GR6&keywords=maesri+curry+paste&qid=1584974426&sprefix=MAESR%2Caps%2C161&sr=8-10

Salt to taste

Onion- One large

Garli cloves- 4/5

Coconut oil or any oil- 2 tsp

Green Chili- 2 depending on spice level you may even skip

Preparation:

Place a pan over medium heat. Add 2 tsp of coconut oil. Transfer chopped garlic, green chilis and onions and saute for 5 min’s. Then add your chopped mixed assorted veggies and saute for about 10 minutes covered with 1/4 cup water. I throw in whatever I may find in my refrigerator so you can play with this dish a lot. Meat lovers can throw in chicken pieces too.

I sometimes like to add some tofu for protein. Now add my magic product Maesri red curry paste to the dish and mix well. Once all the veggies are coated with the paste, lower the flame and add in the can of coconut milk slowly and let it cook till it comes to a slow boil.

Garnish with Cilantro or thai basil. You may serve with brown or white rice or drink it up as a soup! Voila!

Pan Seared Mushrooms in a Cilantro Basil Sauce with Candied Ginger

Pan Seared Mushrooms in a Cilantro Basil Sauce with Candied Ginger

by | Jun 24, 2012 | Recipes

1/2 Cup button mushrooms

1 Large Onion

2 tomatoes

1 tsp cayenne

1 piece of garlic

1 tsp cumin

1tsp coriander

1 tsp curry powder/ garam masala

2 tablespoon coconut milk

1/4 cup cilantro

1/4 cup basil

Salt to taste

Vegetable Oil/ Canola

An inch of fresh ginger(optional) for garnish

Preparation:

Chop up the onion, garlic and tomatoes finely. Remove the stems of the mushrooms and cut them into half. Take a wet paper cloth and wipe them to take off any dirt on them. Take a pan, add a teaspoon oil, transfer the chopped onion, garlic and saute for a minute or two. Add cumin, coriander, cayenne, curry powder and salt to taste.

Then transfer the mushrooms and saute with the rest for about 5 min’s or so. For the sauce, add cilantro, basil and coconut milk in a blender and blend well. Add salt to taste. Transfer the sauce to the pan and cook for 2 min’s under a low flame.

For the garnish, cut the ginger into thin strips length wise and saute with some honey or sugar.

Plate and Enjoy!!!