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Mixed Vegetables and Panner Thai Red Curry

Sep-03-2016
Sunita Ramankulath
30 minutes
Prep Time
25 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Thai
  • Stir fry
  • Boiling
  • Sauteeing
  • Side Dishes

Ingredients Serving: 6

  1. 1 packet of button mushrooms, cut into 4 pieces
  2. 10-12 french beans, cut into 1 cm piece
  3. 75 gms carrot, diced
  4. 75 gms capsicum, diced
  5. 75 gms broccoli florets, blanched in hot water
  6. 150 gms paneer/tofu, cubed
  7. 1 medium sized onion, chopped finely
  8. 2 green/ fresh red chillies, finely minced
  9. 1"piece ginger, finely minced
  10. 5-6 garlic cloves, finely minced
  11. 1 and 1/2 tbsp Thai Red Chilli Paste (I used Pantai brand)
  12. 1/4 tsp turmeric powder
  13. 1/2 tsp red chilli powder
  14. 1/2 tsp coriander powder
  15. 1/4 tsp jeera/ cumin powder
  16. 1 tbsp thai sweet chilli sauce
  17. 1 and 1/2 tbsp tomato paste
  18. 1 and 1/2 tbsp tamarind pulp
  19. 1/4 tsp sugar (optional)
  20. 1 and 1/2 cup thick coconut milk
  21. 2-3 thai basil, finely chopped (optional)
  22. 1-2 kaffir lime leaves, finely chopped (optional)
  23. Salt to taste
  24. 2 tbsp oil

Instructions

  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.

Reviews (1)  

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Anjali Kumar
Sep-06-2016
Anjali Kumar   Sep-06-2016

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

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