Thai Red Curry (veg)

I am pretty sure you must have tasted the Thai Red Curry atleast once or must have heard about it. It is easy to make and delicious to taste. Hope you like it as much as i do.

Ingredients

for the thai red curry paste:
2 thai chillies or bird's eye chilies
2 dry red chillies
½ inch galangal, or you could use ginger.
4-5 small garlic cloves or 2 to 3 medium garlic cloves
2 shallots
2-3 medium kaffir lime leaves
2 lemon grass stalks
2 tsp coriander seeds
1 tsp cumin seeds
¼ tsp black peppercorns
1 tsp soya sauce or as required
½ tsp lemon zest
2 tbsp coconut milk

for the thai red curry:
3 cups of chopped and steamed or lightly boiled mix vegetables (keep the stock for adding to the curry later)
1 cup thick coconut milk
1.5 to 2 tbsp sesame oil or coconut oil
1.5 to 2 cups vegetable stock or water
1 tbsp chopped thai basil leaves, or you can use normal basil leaves.
salt, according to your taste.

Method

preparing the thai red curry paste:

take all the all the ingredients mentioned for the thai red paste.
put them in a grinder and make a semi fine or fine paste. keep aside.

preparing the thai red curry:
rinse and chop the veggies.
steam or cook the vegetables till they are almost done.
strain the vegetable stock from the vegetables. keep both the stock and the steamed or lightly boiled vegetables ready.
In a pan, heat the sesame oil or coconut oil. add the shallots and saute for 2-3 minutes. now add thai red curry paste.
saute this mixture for a couple of minutes.
now add ½ cup coconut milk to this paste.
mix the coconut milk with the rest of the red curry paste.
add the vegetable stock and mix everything.
bring the curry to boil.
now add the boiled vegetables.
add the rest of the coconut milk.
add salt and simmer for 10-12 minutes. now add thai basil leaves and just simmer for a minute.
garnish the veg thai red curry with that basil leaves.
serve the veg red thai curry with lemon grass rice or plain steamed rice.