Thai Vegetable Curry

Ingredients:

• 3 medium size onion (julienne)
• 3-4 garlic cloves (finely chopped)
• 1/2 cup capsicum (cut in small cubes)
• 1/4 cup peas
• 1/2 cup potato (cut in small cubes)
• 1/2 cup carrot (julienne)
• 1/4 cup cabbage (julienne)
• 1/2 cup thai curry paste
• 1 tspn crushed red chili powder
• 1 tspn crushed black pepper
• Salt to taste
• 2 cup chicken stock
• 3 tbspn cornstarch
• 1/2 cup vegetable oil

Ingredinets for thai curry paste:

• 4 tbspn tomato paste
• 1 tspn mustard paste
• 1/2 tspn red chili powder
• 1/2 tspn coriander powder

Method thai curry paste:

Mix all the above ingredients in a mixing bowl and put in a bottle. Keep this curry paste in fridge and can be used within a week. You may also add preservative to keep it for long time.

Method:

1. In a large sauce pan, fry onions in the given quantity of oil on medium flame. Fry for at least 8 minutes until become light golden in color.
2. Now add garlic, curry paste and quarter cup water and let them cook for 4-5 minutes on low heat.
3. After that add veggies including capsicum, peas, potato, carrots and cabbage with black pepper, salt, stock and red pepper. Cook them together for at least 15 minutes so that they become tender.
4. In the end, add cornstarch to make gravy little denser. The quantity of cornstarch depends upon how much dense gravy you want. Cook veggies with corn starch for just 2 minutes.
   
5. Turn off the flame, and it is better to serve the delicious Thai curry in a sizzling dish with fried rice.

Thai Red Chicken Curry

INGREDIENTS:

2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)—julienned
1/2 cup sliced carrots
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced


DIRECTIONS:

HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
ADD the curry paste and garlic and cook, stirring, for a minute.
ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil.
ADD the red pepper,carrots and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes.
WHILE the curry simmers, cook the rice.
ADD the chicken to the curry and simmer, covered, for a further 8 minutes.
ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil.
SERVE on a bed of rice.