Thai Red Curry

(Serves 4)

5 red Kashmiri chilies soaked in ½ cup water
1 onion
9 cloves garlic
3 leaves basil/ tulsi
½ teaspoon garam masala
3 tablespoons oil
7 baby corn, cut lengthwise
2 brinjals, sliced
½ cup mushrooms, sliced
1 cup broccoli or cauliflower florets
100 grams French beans, sliced
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon sugar
black pepper powder


Grind chilies, onion, garlic, basil and garam masala into a fine paste.

Heat oil. Add red paste and stir for 2 minutes.

Add vegetables, 1 cup water and let it cook for 7 to 8 minutes while stirring continuously.

Add soya sauce, vinegar, sugar, salt and pepper. Cook for 5 minutes.

Serve hot with Thai Fried Rice.