Oriental Vegetable Curry, a popular version of coconut curry from Thailand.(English Video)
Recipe link :
http://www.tarladalal.com/Oriental-Vegetable-Curry-(–Rotis-and-Subzis)-38897r
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Oriental Vegetable Curry
The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes 4 servings
Ingredients
1 1/4 cups chopped and boiled mixed vegetables
1 cup coconut milk
3 tbsp oil
salt to taste
To Be Ground Into A Smooth Paste
1/2 cup roughly chopped onions
1/3 cup roughly chopped coriander (dhania)
4 green chillies , roughly chopped
4 clove of garlic (lehsun)
12 mm (1/2″) ginger (adrak)
1/2 tsp lemon juice
To Be Ground To A Dry Powder
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms
2 tsp nutmeg (jaiphal) powder
For Serving
steamed rice (chawal)
Method
1. Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
2. Add the mixed vegetables, mix well and cook on a medium flame for 1 minute.
3. Add the coconut milk, and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Add ½ cup water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add the prepared dry powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6.Serve hot with steamed rice.
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