55
SIMPLE THAI RED CURRY
METHOD
In a large bowl, mix 1 cup of the coconut milk and the red curry paste. Microwave covered on HIGH for
4 minutes. Stir well. Cook vegetables with ¼ cup water, covered, microwave on HIGH for 3 minutes.
Remove veggies and drain water.Add the vegetables and remaining coconut milk, sugar, salt, kaffir lime
leaves and chillies to the curry paste. Microwave on 600W for 6 minutes or until the vegetables are cooked
but not soft. Remove. Stir well. Garnish with Thai basil. Serve with steamed rice.
PREPARATION TIME: 10 mins COOKING TIME: 15 mins SERVES: 4
INGREDIENTS
4 cups Coconut milk
3 tbsp Thai red curry paste
3 cups Baby corn (roughly chopped),
mushrooms (halved) and broccoli
(cut into florets)
2 tsp Sugar
1 tsp Salt
6 Kaffir lime leaves, halved
2 Fresh red chilli, each sliced
lengthwise into 8 pieces
½ cup Thai basil leaves (optional)
BROCCOLI BENGALI STYLE
METHOD
Pour oil in a bowl.Add the
panch phoran
, garlic and ginger. Microwave for 2 minutes.Add broccoli,
garam
masala
, salt and ½ cup of water. Microwave covered for 4 minutes. Serve hot.
PREPARATION TIME: 10 mins COOKING TIME: 6 mins SERVES: 4
INGREDIENTS
2 tbsp Mustard oil
2 tsp
Panch phoran
2 cloves Garlic, sliced
1” Fresh ginger, peeled and cut into matchsticks
4 cups Broccoli florets, not too small
½ cup Water
½ tsp
Garam masala
powder
A
