Thai Vegetable Curry (with Coconut Milk)

It was our wedding anniversary and we had a delicious dinner in a Thai restuarent. We just loved the authentic taste of the Thai vegetable curry prepared with coconut milk. Why not bring this delicacy to our home. I tried replicating the Thai curry at home the next day. And the result was awesome. It was just as delicious as we had in the restuarent. Just served it with steamed rice. Awesome combo for a lovely dinner. This one is going to be a frequent on my menu now.

Living in a multi cultural place like Sydney gives me lots of opportunities to try different food from different cuisines. I am happy that my blog has extended over multi cuisines.

Here goes the recipe. You should definately give it a try.

Ingriedients:
Veggies - 2 cups (I used carrots, Beans, Brocolli and Raddish)
Coconut Milk - 1 can (You can extract it at home too)
Thai Red curry Paste - 2 tsp (It should be available in any Asian stores)
Salt
Sugar
Onion - 1
Garlic - 4 petals
Canola Oil - 1 tablespoon

Procedure:
1. Take a vok, add 1 tablespoon oil, add garlic and then onions and fry for some time.
2. Once they are golden brown, add the cut veggies of your choice. Add salt and let it cook for some time till the veggies are half cooked.
3. Add the Thai red curry paste and a pinch of sugar and mix well.
4. Add the coconut milk and let it cook for 5-10 minutes till all the veggies have cooked.

The delicious Thai Vegetable Curry is ready. Serve it with steamed rice

Tips:
1. You can use any vegetable oil instead of canola oil.
2. Use vegetables of your choice.
3. Adjust the coconut milk as per your taste. If you find the curry little dry, do not add water, instead add more coconut milk.