SIMPLE THAI RED CURRY
A
PREPARATION TIME: 10 mins | COOKING TIME: 15 mins | SERVES: 4 | ||
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INGREDIENTS | 2 tsp | Sugar |
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4 cups | Coconut milk | 1 tsp | Salt |
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3 tbsp | Thai red curry paste | 6 | Kaffir lime leaves, halved | |
3 cups | Baby corn (roughly chopped), | 2 | Fresh red chilli, each sliced | |
| mushrooms (halved) and broccoli |
| lengthwise into 8 pieces | |
| (cut into florets) | ½ cup | Thai basil leaves (optional) | |
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METHOD
In a large bowl, mix 1 cup of the coconut milk and the red curry paste. Microwave covered on HIGH for 4 minutes. Stir well. Cook vegetables with ¼ cup water, covered, microwave on HIGH for 3 minutes. Remove veggies and drain water. Add the vegetables and remaining coconut milk, sugar, salt, kaffir lime leaves and chillies to the curry paste. Microwave on 600W for 6 minutes or until the vegetables are cooked but not soft. Remove. Stir well. Garnish with Thai basil. Serve with steamed rice.
BROCCOLI BENGALI STYLE
PREPARATION TIME: 10 mins | COOKING TIME: 6 mins | SERVES: 4 | ||
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INGREDIENTS |
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2 tbsp | Mustard oil |
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2 tsp | Panch phoran |
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2 cloves | Garlic, sliced |
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1” | Fresh ginger, peeled and cut into matchsticks |
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4 cups | Broccoli florets, not too small |
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½ cup | Water |
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½ tsp | Garam masala powder |
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METHOD
Pour oil in a bowl. Add the panch phoran, garlic and ginger. Microwave for 2 minutes. Add broccoli, garam masala, salt and ½ cup of water. Microwave covered for 4 minutes. Serve hot.
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