Veggie Thai Red Curry

INGREDIENTS

RED CURRY PASTE

• 4-5 dry, Kashmiri red chillies
• 1/2 Onion
• 8-10 flakes garlic
• 1 tsp chopped ginger
• 1 lemon rind
• 1 1/2 tsp coriander seeds
• 1 tsp Cumin seeds
• 6 Black peppers
• 1/2 tsp Soya sauce
• 1 tbsp Lemon juice
• 1 tsp Salt
• 1 tsp Sugar

OTHER INGREDIENTS

• 4-5 Baby corns
• 1 small Carrot
• 1/2 Cup florets of Broccoli
• 2 Mushrooms
• 2 Cups ready made Coconut milk

PROCEDURE

Microwave red chillies with 1/2 cup water for 2 minutes. Add  all the other ingredients of red curry paste & grind to a very fine red paste. Slice carrots, baby corns & mushrooms. Mix 2 tbsp Oil & red curry poaste in  a micro proof dish. Microwave for 2 minutes. Add coconut milk, vegetables & microwave for 6 minutes or till veggies are crisp tender. Add salt & sugar to taste. Microwave for 2 minutes. Serve hot with steamed rice.