How To make Red Curry Mixed Vegetables
RED CURRY PASTE:
7 ea Red chilies, seeded &
coarsely chopped 1/2 ts Black pepper
2 ts Coriander
3 ea Kaffir leaves
1 ea Lemon grass stalk, chopped
2 ts Galangal 1
1/4 ts Salt
2 ea Garlic cloves, chopped
1/4 c Onion, chopped
1 tb Vegetable oil
:
MIXED VEGETABLES 1 c Coconut milk
1/4 ts Salt
1 ts Brown sugar
1 ts Tamari
2 tb Vegetable oil
1 c Green beans, chopped
1 c Eggplant, peeled & chopped
1 c Green bell pepper, chopped
1 c Mushrooms, sliced
:
GARNISH---------------------------------- 10 ea Fresh basil leaves
1 ts Lime peel, grated
PASTE: Process all ingredients in a blender or food processor until smooth. Keeps in the refrigerator for up to 3 weeks or will freeze for 3 months. MIXED VEGETABLES: Combine coconut milk, salt & sugar. Set aside. Heat oil in a wok over medium heat. Add 1 tb curry paste (or more to taste) & stir fry for 1 minute. Increase heat to high & add beans, eggplant, pepper & mushrooms. Stir fry until the vegetables are tender crisp. Reduce heat to medium & add coconut milk mixture while stirring & heat for 1 minute. Serve hot over cooked jasmine rice & garnish with basil leaves & lime peel. NOTES: 1. Galangal is a mild relative of ginger & can be purchased ground in Asian food stores.
How To make Red Curry Mixed Vegetables's Videos
The BEST and WORST Thai Curry Paste - Taste Test!
What's the best Thai curry paste? And what's the worst one? I did a blind taste test of the most common brands of Thai curry paste to find out, and then tried to see if the worst one can be salvaged!
RED CURRY CHICKEN RECIPE:
CURRY PASTE 101:
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01:17 The 5 brands and how I chose them
03:09 A little background on curry paste
03:46 Taste Test #1 - Curry Sauce
12:50 Taste Test #2 - Full Chicken Curry
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Mixed Vegetable Gravy Recipe | Mix Veg Recipe | Mixed Vegetable Curry
Mixed Vegetable Curry a quick one pot dish that can be made quickly, perfect to go as sidedish with rice, roti, pulao or any variety rice.
For more detailed description with step by step pictures check here: :
Ingredients:
2 cups mixed vegetables I used potatoes,carrots,peas,beans
1/2 cup cauliflower
4 nos tomatoes pureed
2 cups water
1/4 cup fresh cream
1 tsp kasoori methi
1 tbsp coriander leaves
salt to taste
Spice powders:
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
To temper:
2 tbsp oil
1 tsp cumin seeds
1 heaped tsp ginger garlic paste
1 medium sized onion finely chopped
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mix veg recipe | mix vegetable recipe | मिक्स वेज सब्जी | mixed vegetable curry | mix veg curry
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mix veg recipe | mix vegetable recipe | mixed vegetable curry | mix veg curry restaurant style with detailed photo and video recipe. a simple and healthy curry or sabzi recipe prepared mainly with choice of vegetables. it can be ideal north indian cuisine curry recipe for roti or chapati with flavors from all the veggies. the recipe can be prepared with either gravy base or as a dry curry.
mix veg recipe | mix vegetable recipe | mixed vegetable curry | mix veg curry restaurant style with step by step photo and video recipe. indian curries can be prepared with almost any vegetables or grains as its main ingredients. but there are very few curry recipes with combination of vegetables with all the flavors inclusive. mix veg curry is one such recipe prepared with combination of vegetables and paneer in a single curry.
Thai Coconut Red Curry with Prawns
Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner packed with shrimp and vegetables in a creamy coconut milk sauce in just 15 minutes!
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Veg Green Thai Curry | Home-made Thai Curry Paste | वेज ग्रीन थाई करी | Chef Sanjyot Keer
Full written recipe for Green Thai Curry
Prep time: 15-20 mins
Cooking time: 25-30 mins
Serves: 4-5 people
Green thai curry paste
Ingredients:
• Sukha dhaniya (coriander seeds) - 1 tsp
• Jeera (cumin seeds) - 1 tsp
• Safed mirch (white peppercorns) - 1 tsp
• Galangal - 2 inches chopped
• Fresh turmeric - ½ inch chopped
• Lemon grass - 2 stalks chopped
• Lehsun (garlic) - 8-10 cloves
• Madras pyaaz (shallots) - 3-4 nos.
• Hari mirchi (green chillies) - 8-10 nos.
• Kafir lime skin of 1 lemon
• Fresh coriander roots & stems - 3-4 stalks (chopped)
• Salt to taste
Method:
• Set a pan on medium heat, let the pan heat and low down the flame, add coriander seeds & cumin seeds, dry roast them low flame until they are aromatic, transfer them in a mortar pestle and also add white peppercorns, pound them well to make powder.
• Further in the mortar pestle add, the remaining ingredients of the paste, pound well to make fine paste, you can also do this step by using a mixer grinder to avoid putting in excess efforts.
• Once pounded well, you can store the paste in the fridge it stays good for couple of days and stays good in freezer for 2-3 months. Keep the paste aside to be used in making the curry. I’ll be using half of the quantity made, rest can be stored in the fridge and can be used when you quickly want to make the thai curry.
To make curry
Ingredients:
• Prepared thai curry paste (½ quantity made)
• Coconut milk 1 litre
• Veggies:
1. Baby corn - 1/2 cup
2. Mushroom - 1/2 cup
3. Broccoli - 1/2 cup
4. Gajar (carrots) - 1/2 cup
5. Shimla mirch (capsicum) - 1/3rd cup
6. Lal shimla mirch (red bell pepper) - 1/3rd cup
• Brown sugar/regular sugar - 1.5 - 2 tbsp
• Salt to taste
• Kafir lime leaves 2-3 nos
• Thai basil a small handful
• Red chili peppers - 1-2 (sliced)
Method:
• Set a pan on medium heat, add 200 ml of coconut milk, bring to a boil & cook for 2-3 minutes on high flame and until the milk starts to thicken.
• Further add the prepared green thai curry paste, stir & cook on medium flame until the colour of the green curry paste changes & the coconut milk releases its own fat. This process will take around 4-5 minutes, after cooking the mixture will come together and thicken and the colour of the paste will also darken.
• Further add the remaining coconut milk to the pan, stir well along with the paste and bring the milk to a boil, stir well so the paste flavour combines well with the rest of the milk.
• Once the milk starts to boil, add the baby corn, stir & cook on medium heat for 2-3 minutes or until the baby corn is almost cooked.
• Further add the remaining veggies, brown sugar and salt, stir & cook for few minutes on medium high flame, if you feel the consistency of the curry is too thick you can choose to add veg stock as per your preference.
• Further add kafir lime leaves, thai basil leaves and fresh red chilli peppers, stir & cook for 2-3, your green thai curry paste is ready.
• Serve hot with hot steaming rice.
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vegetable jalfrezi recipe - restaurant style | semi- dry veg jalfrezi curry | mix veg stir fry curry
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veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi with detailed photo and video recipe. a tasty and flavoured dry curry recipe made with a combination of vegetables in a unique street style tomato sauce. it is basically an indo chinese street cuisine curry recipe that has a strong influence of indo chinese sauce with a hint of indian style. it is generally served as a side to the choice of roti or naan bread recipe but can also be served with dal rice combo meal.
veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi with step by step photo and video recipe. curry or sabji recipes are generally made in an onion and tomato-based base with the addition of purpose-based spices. this the general pattern followed across india but can also made in different way with inherited spices and sauces from other neighbouring cuisines. one such unique tomato sauce-based curry is the veg jalfrezi recipe known for its adaption from the indo chinese cuisine.
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