When Kalyani announced the combo of Pumpkin and Chilles for Magic Mingle the only though I had was parathas. But since that is quite a staple in my place the kids were not keen.
Then my FIL did vegetable shopping and came back with ½ kg of brinjals that are shunned by the girls, I had no option but mask them. Then the fridge threw up some surprises!! I found some par boiled pumpkin and baby corn! What better then to make this delicious Thai Red Curry?
This is from the IFB Cook Book by Neeta Metha.
VEGGIE THAI RED CURRY
For Red Curry Paste
4 dry Kashmiri chillies soaked in ½ cup of warm water for 10 minutes
½ onion, chopped
8-10 flakes garlic
1 ½ “ginger piece
1 stalk of lemon grass
1 ½ tsp coriander seeds
1 tsp cumin/cumin
6 pepper corns
1 tsp salt
1 tblsp vinegar
7-8 baby corn slit lengthwise
2 small brinjals
½ cup cauliflower cut in small florets
2 cups par boiled pumpkin cubes
7-8 mushrooms (I did not use)
1 ½ cups coconut
½ tsp soya sauce
2 tblsp coriander
Salt to taste
½ tsp sugar
1. To get the lemon grass stalk peel all the outer layers of the lemon grass till you get to the soft bending part. Use this.
2. To make coconut milk grind 1 coconut with 2 ½ cups of hot water to a fine paste. Strain through a muslin cloth or a fine strainer. Set aside.
3. Grind all the ingredients of the red curry paste with the water that the chillies are soaked to a fine paste.
4. Mix 2 tbsp oil and the red paste and microwave dish. Microwave for 3 minutes.
5. Add ½ cup of coconut milk, vegetables except the pumpkin and microwave for 2 ½ minutes.
6. Add the pumpkin, stir and microwave for 1 ½ minute.
7. Add the rest of the coconut milk, soya sauce and chopped coriander. Mix and microwave for 4 minutes.
8. Add salt sugar to taste. Microwave for 1 minute. Serve hot with steamed rice.
1. In place of cauliflower broccoli can be used.
2. In place of lemon grass use zest of 1 lemon.
All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First