Thai Vegetable in Red Curry

Ingredients

• 2 cups coconut milk
• 1 tbsp cornflour
• 1 tbsp oil
• 1/2 tsp soy sauce
• 1/4 cup finely chopped basil leaves
• 1/2 cup baby corn , cut into 25 mm. cubes
• 2 brinjals (baingan/ eggplant) , cut in cube
• 1/2 cup broccoli florets
• 1/2 cup french beans , stringed and cut into 25 mm. pieces
• 1/2 cup sliced mushrooms (khumbh)
• 3 tbsp Thai Red curry Paste
• salt to taste

Method:

1. Combine the cornflour and coconut milk in a bowl and mix well. Keep aside.
2. Heat the oil in a wok, add the thai red curry paste and saute on a medium flame for 2 minutes.
3. Add the baby corn, brinjal, broccoli, french beans, Mushroom and salt 1/2 cup water, mix well and simmer for another 10 to 12 minutes or till the vegetables are cooked
4. Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously and the curry thickens.
5. Serve hot with steamed rice.