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Thai Red Curry Using Home Made Red Curry Paste
 Ingredients: Dry red chillies - 25-30 (acc to ur spice level) Galangal - 1 big piece ( substituted with ginger) Shallots - 3-4 Lemon grass - 1 stalk finely chopped Cilantro stems - 6-7 sprigs Garlic - 1/2 cup chopped Thai red chillies - 5-6 Lime peel - from 1/4 lime Black pepper - 1 tsp Salt to taste Oil Method: Soak dry red chillies in hot water for 1 hr. In a blender add soaked red chillies from the water and place them along with the remaining ingredients( galangal, shallots, lemon grass, cilantro stems, garlic, thai red chillies, lime peel, black pepper, salt ) and grind all of the ingredients to a smooth paste. Heat oil in a skillet and add the grounded paste and cook until the oil starts to separate from the paste. Remove from heat and allow the paste to cool down and store it in a airtight container for 1 month. Thai Red Curry: Ingredients: Onion - 1/2 cup sliced Red curry paste - 4-5 tbsp Coconut milk - 1 can Sugar - 1 tbsp Soy sauce - 1 tbsp Green beans - 4-5 Red bell pepper - 1/4 cup sliced Green bell pepper - 1/2 cup Bamboo shoots - 5-6 pieces Carrots - 1/2 cup Frozen peas - 1/4 cup Basil leaves - 4 -6 Method: Heat oil in a skillet add onion, green beans, red bell pepper, green bell pepper, carrots, frozen peas, bamboo shoots and fry for 6-7 min and keep aside. In the same pan heat oil add in the red curry paste and cook for 5 min then add coconut milk and mix well. Now add sugar and soy sauce and cook for 5 min. Add onion, red bell pepper, green bell pepper, carrots, frozen peas and bamboo shoots and cook for 5- 10 min. Finally add basil leaves and cook for 5 min. Serve hot with jasmine rice.  This is our Anniversary dinner menu. I already posted Pineapple fried rice recipe. Tum yum soup recipe follows next.   related searches : Thai
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