Hello blog readers!
So today is Day 2 of the Vegan Mofo, and I thought I should try making some Thai curry. This has been a longstanding request from one of my darling blog readers Ekta who has been asking me to try out Thai curry for a couple of months, or was it a year?! Sorry Ekta! But you will see how I’ve more than made up for it with this recipe.
Today’s recipe credit goes to Ajit, a fellow instagrammer whose feed just makes you want to dig into the food. Follow him @macroajit for some lovely food and fun!
So here goes.
AJIT’S RED THAI CURRY
What you need:
Time – approx 30-40 minutes
For the paste:
Half a cup of roasted peanuts
Two cloves of garlic
One or two tablespoons of ginger chopped up and ready to go
One small onion or half a large one (figure this out please)
1 tablespoon oil
1/2 teaspoon cumin powder
Salt to taste
Two Thai bird chillies or 1 teaspoon of chili powder
Rest of the stuff
A can of coconut milk/ three cups of milk prepared with coconut milk powder
Kashmiri Lal mirch powder for color
Assorted vegetables which you need to steam (today we put in 2 small carrots, 1 small broccoli, 1 fist of beans, half a cup of corn, 10 mushrooms)
Lemongrass and kaffir lime leaves if you have them (I used Chinese orange tree leaves, I’m cool and I have a tree on my terrace)
What to do:
1. For the paste, just blend all the ingredients together with some water.
2. Heat up some oil in a wok, and add the lemon grass leaves. Give them a thwack!
3. Add the paste to the wok, and mix around until brown and reduced a little bit in quantity. Add the leaves and the Kashmiri Lal mirch powder (Atleast a teaspoon – more if you can handle spice)
4. Add the vegetables and mix around. Bathe them in the paste basically.
5. Add the coconut milk, stir a bit, and put the gas off. You’re done! Woop!