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Explore Veg Red Thai Curry | Homemade Thai Curry paste | वेज रेड थाई करी | Chef Sanjyot Keer with 969,646 views, 12,006 likes, and 629 comments. Experience the impact of this video content that has captured audience attention.

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

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