Name: Mixed Vegetables and Panner Thai Red Curry recipe by Sunita Ramankulath at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 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

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.

Ingredients Serving: 6

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

Instructions

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

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