Recipe: Yummy Thai curry in my way

Recipe: Yummy Thai curry in my way Delicious, fresh and tasty.

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Probably the most common use for Thai curry paste is in curries and stews.

In my not-so-humble opinion, a good Thai curry relies on two things: A rich, fragrant, and flavorful broth; Fresh, crisp, and perfectly cooked vegetables; I've had many a sub-par curry dish where the broth was pretty good, but the oily, stale-looking vegetables sort of just, well….ruined the whole dang thing.

This dish was a simple lunch I made up with things in my pantry.

You can have Thai curry in my way using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Thai curry in my way

1. It’s 1 cup of broccoli florets.

2. You need 5-6 of baby carrots long sliced.

3. Prepare 5 tablespoons of peas.

4. Prepare of Some sweet corns.

5. You need 5-6 of sweet peel of peas.

6. Prepare 1 of tomato sliced.

7. It’s 1 of white onion chopped.

8. It’s 1 tablespoon of salt.

9. Prepare 1 tablespoon of turmeric.

10. Prepare Half of cup coconut milk.

11. You need 1 tablespoon of chaat masala.

12. It’s Half of tablespoon red chilli powder.

13. It’s Pinch of black pepper powder.

14. You need 1/3 cup of mushrooms.

15. Prepare of Few sliced garlic.

Red Thai curry paste, pork, squash, coconut milk, all things that go together well.

I added some green cabbage for good measure.

It was very delicious, easy, and fast.

Thai Recipes. and to make an authentic Thai curry you need an authentic Thai curry paste.

Thai curry in my way instructions

1. Roast onion in some butter.

2. Just saute for 3 to 4 minutes and add all the vegetables together.

3. Cover the utensil after adding some water at low flame for 6 to 7 minutes.

4. Now add all the spices together and again cover the utensil for 6 to 7 minutes.

5. Check until vegetables look soft.

6. Delicious healthy thai curry with indian spice is ready.

Hand cooked with no artificial colours, flavours or preservatives.

Today I make them using the same ingredients and techniques as I would in my native Thailand.

The sauce is rich and relatively fat- and calorie-dense, but a little goes a long way.

If you love Thai curry (who doesn't?), know that you don't need to skip it in order to keep fat and.

Another way to categorize curry, is by the curry pastes used to make the gaeng.