This is again an Indian version of Thai Red Curry. In this recipe, I used a teaspoon of corn-flour to give a bit thickness. However, it somewhat reduces the taste of the curry.
3 tbsps Olive Oil
4 tbspns Thai Red Curry Paste
2 Cups Coconut Milk
1/2 Red Bell-pepper (diced)
1/2 Yellow Bell-pepper (diced)
1/2 Green Bell-pepper (diced)
3-4 Baby Corn (Parboiled and sliced)
1 small Green or Yellow Zucchini (diced)
6-7 Mushrooms (sliced)
1-2 Bok Choy leaves (Chopped)
Salt to taste
1/2 tspn Pepper powder
1 tsp Lemon juice
Heat Olive oil in a pan. When oil is heated, add the Thai red curry paste and fry well on a high flame. Ensure to stir it constantly for about 2-3 minutes till it releases the aroma. Then add all the vegetables except Mushrooms. Ensure that the vegetables are coated with the paste. Stir-fry it for about two minutes. Thereafter, add mushrooms and stir fry for one more minute.
Then add the coconut milk and keep stirring the mixture constantly till it reaches to a boil. Once the curry boils, reduce the flame and simmer for 2 more minutes. Add some salt and pepper powder. Switch off the flame and after some time add lemon juice to it.
Serve hot with steamed rice.
1. For thick consistency, you may take a tbspn of corn-flour mixed with 2-3 tbspns of water and add it along with the coconut milk to the Curry.
2. You may add vegetables of your choice like carrots, broccoli etc.
3. Adding basil leaves to the curry also enhances its flavour.