Thai red curry

Ingredients:

• 1/2 cup bamboo shoots(tinned)
• 1/2 cup paneer cubed or1/2 cup tofu
• 1 cup of carrot,beans, cauliflower, broccoli,yellow pumpkin,mushroom
• 1/4 cup deseeded red pepper ,yellow pepper
• 2 cans of thick coconut milk
• 1 bay leaf or kefir leaves

Red curry paste:

• 8 red chilies( 6 round ones and 2 long bedigan kind)
• 1/2 cup of small onions
• 10 big garlic cloves
• 1/2” galangal/ginger
• 1 tsp cumin
• 1tbsp coriander seeds
• 8 pepper corns
• tbsp light brown sugar
• 1 tbsp lemon juice
• 1 tsp soy sauce
• salt to taste

Direction

• Take all the all the ingredients for the paste.
  
• put them in a food processor and make a coarse paste.
  

• strain the vegetable stock from the vegetables. keep both the stock and the steamed or lightly boiled vegetables aside
• In a pan, heat the coconut oil,add tofu bamboo shoots and paste. Saute for about 2-5 minutes
• To this add 1/2 cup coconut milk while constantly stirring on low flame
• Add the vegetable stock ,bring it to boil on medium flame.
• Once boiled add the boiled vegetables and rest of the coconut milk
• Add salt and simmer for 10-12 minutes.
• Garnish the red curry with that basil leaves and bay leaves and drizzle a few drops of coconut oil.
• Serve the Thai curry with steamed coconut flavored rice or Thai jasmin rice.