Thai red curry Indian style

Thai red curry Indian style

A traditional, fiery-red thai curry simmered with assorted vegetables, chicken, this goes well with steamed rice. 

But is Indian version of it in the soya.The basil leaves lend their characteristic aroma to this dish, while coconut milk balances the spices.ce. The basil leaves lend their characteristic aroma to this dish, while coconut milk balances the spices.

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Ingredients

1 Tbsp vegetable oil

1 Tbsp Thai red curry paste

1 sweet red bell pepper - cut into strips

Broccoli (about one small head) - cut into bite-size florets 

Cauliflower (approx. 1/4 head) - cut into bite-size florets

1 1/4 can unsweetened coconut milk

1 small zucchini - cut into julienne strips 2 inches long and 1/8 inch thick

2 Tbsp bamboo shoots - cut into strips

1 tsp salt

1tsp black pepper

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Method

Soaked the Soya chunks in water for 10-15 minutes.

Heat oil in a large soup pot or sauce pan over medium high heat.

Add curry paste, mashing with the back of a spoon, and saute until fragrant, about one minute. 

Add broccoli and cauliflower and mix well to coat with curry paste.

Stir-fry for two minutes.

Add bell pepper and stir-fry for two minutes.

Add coconut milk and stir. 

Add Soya chunks and stir.

Add salt and seasonings . Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring occasionally. 

Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently.

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