Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Veggie Thai Red Curry
 
 
Prepration: 15 mins.
Cooking: 12 mins.
Serves 4 Cal/Ser 112
 
Ingredients
RED CURRY PASTE
4-5 dry, Kashmiri red chillies, ½ onion - chopped
8-10 flakes garlic, 1 tsp chopped ginger, 1 tsp sugar
1 stalk lemon grass or rind of 1 lemon
1½ tsp coriander seeds
1 tsp cumin seeds (jeera), 6 saboot kali mirch
½ tsp soya sauce, 1 tbsp lemon juice, 1 tsp salt
OTHER INGREDIENTS
4-5 baby corns, 1 small carrot, 2 mushrooms
½ cup florets of broccoli or cauliflower
8-10 basil leaves, 2 cups ready made coconut milk
 
Method
1. Microwave red chillies with ½ cup water for 2 minutes. Add all the other ingredients of red curry paste and grind to a very fine red paste.
2. Slice carrots, baby corns and mushrooms.
3. Mix 2 tbsp oil and red curry paste in a micro proof dish. Microwave for 2 minutes.
4. Add coconut milk, vegetables & microwave for 6 minutes or till veggies are crisp tender.
5. Add salt and sugar to taste. Add basil leaves. Microwave for 2 minutes. Serve hot with steamed rice.