Mixed Vegetables and Panner Thai Red Curry | How to make Mixed Vegetables and Panner Thai Red Curry

By Sunita Ramankulath  |  3rd Sep 2016  |  
5.0 from 1 review Rate It!
  • Mixed Vegetables and Panner Thai Red Curry, How to make Mixed Vegetables and Panner Thai Red Curry
Mixed Vegetables and Panner Thai Red Curryby Sunita Ramankulath
  • Prep Time

    30

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

78

1





About Mixed Vegetables and Panner Thai Red Curry Recipe

I have always loved Thai food. I needed a quick fix curry without a lot of hassle, so this is one of my jhatpat curry ideas.

Mixed Vegetables and Panner Thai Red Curry, a deliciously finger licking recipe to treat your family and friends. This recipe of Mixed Vegetables and Panner Thai Red Curry by Sunita Ramankulath will definitely help you in its preparation. The Mixed Vegetables and Panner Thai Red Curry can be prepared within 30 minutes. The time taken for cooking Mixed Vegetables and Panner Thai Red Curry is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Mixed Vegetables and Panner Thai Red Curry step by step. The detailed explanation makes Mixed Vegetables and Panner Thai Red Curry so simple and easy that even beginners can try it out. The recipe for Mixed Vegetables and Panner Thai Red Curry can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mixed Vegetables and Panner Thai Red Curry from BetterButter.

Mixed Vegetables and Panner Thai Red Curry

Ingredients to make Mixed Vegetables and Panner Thai Red Curry

  • 1 packet of button mushrooms, cut into 4 pieces
  • 10-12 french beans, cut into 1 cm piece
  • 75 gms carrot, diced
  • 75 gms capsicum, diced
  • 75 gms broccoli florets, blanched in hot water
  • 150 gms paneer/tofu, cubed
  • 1 medium sized onion, chopped finely
  • 2 green/ fresh red chillies, finely minced
  • 1"piece ginger, finely minced
  • 5-6 garlic cloves, finely minced
  • 1 and 1/2 tbsp Thai red chilli Paste (I used Pantai brand)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp jeera/ cumin powder
  • 1 tbsp thai sweet chilli sauce
  • 1 and 1/2 tbsp tomato paste
  • 1 and 1/2 tbsp tamarind pulp
  • 1/4 tsp sugar (optional)
  • 1 and 1/2 cup thick coconut milk
  • 2-3 thai basil, finely chopped (optional)
  • 1-2 kaffir lime leaves, finely chopped (optional)
  • salt to taste
  • 2 tbsp oil

How to make Mixed Vegetables and Panner Thai Red Curry

  1. Put the wok/kadhai on a medium heat and add oil to heat. Then add the chopped onions and fry till they are transparent.
  2. Put the gas on a high flame, then add the diced capsicum and mushrooms. Stir it for 2-3 minutes.
  3. Add the minced ginger and garlic, green chillies and saute till the raw smell disappears. Add the turmeric powder, chilli powder and coriander powder. Stir it well.
  4. Then add the thai red curry paste, tomato paste and thai sweet chilli paste. Give it a good stir.
  5. Next add the beans, carrot, blanched broccoli and saute till it's cooked. Then add the chopped lime leaves and basil (optional).
  6. Add salt to taste and about 1/2 cup of water. Bring it to a boil. (Do not overcook vegetables.)
  7. Then add tamarind pulp and cook for 1 minute and add sugar. Add the cubed paneer and stir it gently.
  8. Lastly add the thick coconut milk and gently simmer for a few minutes.
  9. Garnish with spring onion greens and fresh green coriander.
  10. Serve this hot curry with steamed rice.

My Tip:

Cook the vegetables al dente.

Reviews for Mixed Vegetables and Panner Thai Red Curry (1)

Anjali Kumar2 years ago

Even I love thai food, so will surely try this one
Reply