Ingredients
Eggplant- 1 (diced)
Bell pepper- 1 (diced)
Brocolli- 1 (cut into pieces)
Babycorn- 5 (sliced)
Onion- 1 (finely chopped)
Garlic- 3 cloves (minced)
Ginger- 1 (small piece, minced)
Red curry paste- 2-3tbsp
Soy sauce- 1tbsp
Coconut milk- 1 cup
Salt- as per taste
Oil- 1tbsp
Water- ½ cup
Procedure
Wash all the vegetables properly.
Heat oil in a pan and add onions. Saute for about 2-3 minutes till they turn transparent.
Add the minced ginger-garlic and fry for about a minute. Then add the eggplant, bell pepper, brocolli, babycorn and cook for about 5-6 minutes.
Add the red curry paste, soy sauce, salt and cook for 3-4 minutes. Pour in the coconut milk and mix well.
Cover and simmer for about 7-8 minutes on low flame. Once done, check the if the vegetables are completely cooked. Switch off the flame and serve.
Thai red curry with vegetables is ready to be served. Serve this spicy Thai recipe with steamed rice or noodles.
