Tuesday, May 5, 2009

Veg.Red Thai curry

Olive oil for sauteing

1 onion chopped

3 or 4 garlic cloves

2 tbsp of fresh ginger root minced.

1/2 cup peas, and broccoli

1 cup of coconut milk

2 tablespoons of Taste of Thai or red curry paste

1/1 tablespoons of soy souce half a cup water

Thai (rice noodles)

Basil leaves & Green onions for


Prepare the Thai noodles for stirfry

soaking in hot waterIn a deep pot, heat the oil then stirfry the garlic and onion until the onion is transparent.Then add ginger then veggies and stirfry until cooked yet crunchy.Now add the coconut milk, red curry paste, soy sauce and some of the chopped basil leaves

Bring to a light boil and stir well then add the Thai noodlesCook for about 2 or 3 minutes stirring well.

Serve with green onion, Paneer, tender coconut and basil garnish.

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