Ingredients:

• 1 cup baby corn chopped into oblique

• 1 cup coloured capsicum or peppers diced into cubes

• 1 cup broccoli cut into florets

• 1 cup mushroom cut into slices

• 2 tbsp Thai Red or Green curry paste

• 1 tbsp ginger & garlic paste

• 4 cups coconut milk powder ( Maggie brand) and to it add 4 cups water and make a paste.

• 7-8 lemon leaves

• 3-4 lemon grass chopped into big pieces

• tofu, carrot and beans (Optional)

Method

1. Clean, wash and cut all the vegetables as mentioned above.

2. Steam the broccoli and baby corn till soft but crunchy.

3. Heat oil in a pan saute ginger and garlic paste.

4. Add the mushroom and cook till semi soft. Then add the broccoli, capsicum and baby corn.

5. Add red curry or green curry paste and salt. Saute for another 5 mins.

6. Slowly add the coconut milk, lemon leaves and lemon grass.

7. On low flame boil for 5-10 minutes stirring at intervals .

8. Thai curry is ready to eat with Garlic Burnt Rice.

Garlic Burnt Rice

Ingredients

• 2 cups basmati rice

• 4 tbsp garlic finely chopped 

• 5-6 lemon leaves

• 1 lemon grass stick chopped into big pieces

• salt as per taste

Method

1. Clean, wash and soak the rice for half an hour.

2. In a vessel boil some water and cook the rice with 1 tbsp salt . Drain out the extra water and keep aside.

3. Heat about 1/4 cup oil in a heavy based vessel till you see smoke coming out from it.

4. Switch off the flame and then add the garlic. Switch on the gas and saute till the garlic turns golden brown.

5. Then add the rice, salt , lemon leaves and lemon grass. Mix well.

   Serve this yummy Garlic Burnt Rice with Green/ Red Thai curry.