Скачать с ютуб Veg Red Thai Curry | Homemade Thai Curry paste | वेज रेड थाई करी | Chef Sanjyot Keer в хорошем качестве

Veg Red Thai Curry | Homemade Thai Curry paste | वेज रेड थाई करी | Chef Sanjyot Keer

Full written recipe for Veg Red Thai Curry Prep time: 15-20 minutes Cooking time: 25-30 minutes Serves: 4-5 people Red Thai curry paste Ingredients: CORIANDER SEEDS | धनिया 2 TSP CUMIN SEEDS | जीरा 2 TSP WHITE PEPPERCORNS | सफेद मिर्च 1 TBSP LEMON GRASS | लेमन ग्रास 2 STALKS (CHOPPED) GALANGAL | गलांगल 2 INCH (ROUGHLY CHOPPED) KAFFIR LIME LEAVES | कफीर नींबू के पत्ते 5-6 (CHOPPED) GARLIC | लेहसुन 8-10 CLOVES SHALLOTS | मद्रासी प्याज़ 5-6 NOS. CORIANDER STEM & ROOTS | धनिए की जड़ और डंठल A HANDFUL (CHOPPED) LEMON | नींबू 1 NO. (PEEL) SALT | नमक A PINCH KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 10-12 NOS. (DESEEDED & SOAKED) SPICY RED CHILLI | तीखी लाल मिर्च 4-5 NOS. (DESEEDED & SOAKED) Method: Add the coriander seeds, cumin seeds & white pepper into the mortar & grind it into a fine powder using the pestle, then remove the powdered spice mix into a bowl. I’m using a mortar & pesle to make the paste, but you can also use a mixer grinder jar. Further add the chopped lemongrass, galangal, kaffir lime leaves, garlic, shallots & coriander stems & roots along with the lemon peel, make sure that you chop the lemon peel, then add a pinch of salt & start pounding & grinding all the ingredients until they turn into a paste. Then add the soaked red chillies, chop them up roughly before adding them into the mortar & then grind everything into a smooth paste. Once the mixture turns into a smooth paste, add in the powdered spices & grind again briefly to mix in the powder. Your red thai curry paste is ready, this recipe requires half quantity, you can store the paste in the fridge for a couple of days & in the freezer for 1-2 months. Red Thai Curry Ingredients: COCONUT MILK | नारियल का दूध 500 ML RED THAI CURRY PASTE | लाल थाई करी पेस्ट 1/2 QUANTITY WATER | पानी 500-600 ML BABY CORN | बेबी कॉर्न 1/3 CUP CARROT | गाजर 1/3 CUP MUSHROOM | मशरूम 1/3 CUP BROCCOLI | ब्रॉकली 1/3 CUP (BLANCHED) CAPSICUM | शिमला मिर्च 1/3 CUP RED BELL PEPPER | लाल शिमला मिर्च 1/3 CUP SALT | नमक IF REQUIRED BROWN SUGAR | ब्राउन शुगर 1.5 TBSP BASIL LEAVES | बेसिल के पत्ते A LARGE HANDFUL KAFFIR LIME LEAVES | कफीर नींबू के पत्ते 6-7 NOS. RED CHILLI | लाल मिर्च 1-2 NOS. (SLICED) Method: Set a wok over high flame & add 100 ml of the coconut milk, bring it to a boil & then add half of the red thai curry paste, stir well & cook over medium high flame until the natural oil is released. Further add the remaining quantity of the coconut milk (400 ml) along with water & stir well, bring the curry to a boil. Add baby corn & cook it for 3-4 minutes, then add all the remaining veggies & boil over high flame for 2-3 minutes. Taste & adjust the seasoning & add brown sugar, you can add more sugar as per you taste preference. Further add basil leaves, kaffir lime leaves, stir & cook for 1-2 minutes then finally add the fresh red chillies. Your delicious veg red thai curry is ready hai. #YFL #SanjyotKeer #thaicurry The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN