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09 December 2012,20:24 by
D.Sumithra

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PANEER & VEGETABLES IN RED THAI CURRY

Serves :
6

Preparation Time :
35 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Grind all the ingredients of the red curry paste along with the water in which the chilies were soaked, to a very fine paste.
  • Heat 3 tablespoons oil, add red curry paste. Fry for a 2 minutes on low heat.
  • Add ¼ cup of coconut milk. Add all vegetables and stir fry for 5 minutes.
  • Add the rest of the coconut milk, cornflour paste, soya sauce and chopped basil leaves. Cover and simmer on low heat for about 5 minutes or until the vegetables turn tender.
  • Add paneer, salt and sugar to taste. Boil for at least 2 minutes. Serve hot.

INGREDIENTS

Red Curry Paste

  • 4 Kashmiri dry, red chilies - soaked in 100 ml warm water for 10 minutes
  • ½ onion - chopped
  • 9 flakes garlic - peeled
  • 1½" piece ginger - sliced
  • 1 stalk lemon grass (use only the lower part) or rind of 1 lemon
  • 2 teaspoon coriander seeds (dhania saboot)
  • 1 teaspoon cumin (jeera)
  • 6 peppercorns (saboot kali mirch)
  • 1 teaspoon salt
  • 1 tablespoon vinegar

Paneer and Vegetables

  • 250 grams paneer - cut into 1" pieces
  • 1 small carrot - peeled and cut into fours lengthwise and then into 1" pieces
  • 4 french beans - threaded and cut into 1" length
  • 6 baby corns - cut lengthwise into 2 pieces
  • 200 grams of a small broccoli or small cauliflower - cut into medium florets
  • 50 grams chopped bamboo shoots, optional

Other Ingredients

  • 500 grams coconut milk
  • 1 tablespoon cornflour mixed in 50 ml water
  • ½ teaspoon soya sauce
  • 2 tablespoons chopped basil or coriander leaves
  • 50 ml Cooking oil
  • salt to taste
  • ½ teaspoon brown sugar

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