Thai Red Vegetable Curry

Dear Friends,

I am taking part in Creative Challenge to celebrate friendship. I also got a special ingredient which I need to  use making my dish which needs to be creative, original and impress my best friend.

I have few best friends in India where I grew up, did my college. I keep in touch with them and talk to them very often. At present my best friends are both my kids whom I love dearly and share all joy and worries. My daughter is already married and my son is still at home with me. I share all my worries with him and he will listen to me patiently. Time to time he gives me good advise. He enjoys my food and also sometime criticize it 😦 .

My son loves Asian food, so I decided to make Thai food using special ingredient, green peas, which was given to me to participate in the contest. I needed to use fresh green peas but sometime it is hard to get it here so I decided to use snap peas. Snap peas are also known as sugar snap peas, and are a cross between snow peas and garden peas. The whole pod is eaten and has a crunchy texture and very sweet flavor. Snap peas may be eaten raw or cooked.

This recipe serves 4 people.

Preparation time: 30 minutes

Cooking Time: 15 minutes

Ingredients:

Vegetables
1 cup cauliflower florets
1 carrot thinly slices
15-20 sugar snap peas tough string removed
3-4 mushrooms sliced
1 red or green bell pepper cut in cubes
2 cups broccoli florets

Oil for cooking

For Paste
1 inch piece of ginger
5-6  cloves of garlic
2 green or red chilies finely chopped
Pinch of salt

For Sauce
2 tbsp Soy sauce
2 tbsp tamarind sauce
1 tsp sriracha sauce
1 tbsp maple syrup or honey
1 tbsp tomato ketchup
1 tbsp peanut butter
1 cup coconut milk
2 tbsp corn starch
Salt to taste
1/2 cup water

Garnishing
Sweet basil leaves
1/2 cup peanuts roasted, skinned and slightly crushed

Procedure:

1. Make paste of ginger, garlic, green/red chili and salt using mortar and pestle or using chopper.

2. In a bowl, mix soy sauce, tamarind sauce, sriracha sauce, maple syrup or honey, tomato ketchup, peanut butter, coconut milk, corn starch, slight salt and 1/2 cup water and mix well.

3. Heat 2 tbsp oil in a big pan, when oil is hot add cauliflower and carrots and saute for 2 minutes stirring continuous on a medium heat. Then add sugar snap peas, sliced mushrooms and red/green bell pepper cubes. Saute for another 2 minutes. Then add broccoli florets. You don’t need to cook broccoli for long as it get mushy if over cooked. Cook for 1 minute and then add ginger garlic chili paste, mix and saute for 30 seconds before adding sauce mixture. Then add sauce, mix well with the vegetables and cook on low heat stirring every few seconds. If sauce gets too thick, you can add slight water. Simmer on a low heat for 3-4 minutes . Taste for salt and spices and adjust accordingly.

4. When ready, garnish with crushed peanuts and sweet basil. Serve this Thai curry on the bed of rice. The sweetness from tamarind sauce and maple syrup, nutty flavour from peanut butter and heat from red chili will satisfy your all senses. I also love the coconut flavour. Crushed peanut adds the slight crunch to the curry.

My son, my best friend, thoroughly enjoyed the dish and also packed the leftover for his lunch next day 🙂 .

Try this dish at home and I am sure your family will love this dish as much as my family did or make it for your best friends to show how much you love their friendship.

Let me know if you have any questions regarding the dish.

You can check out other similar recipe ideas.
Vegetable Manchurian
Vegetable Fried Rice
Vegetable Stir Fry with Manchurian Balls

Thank you for visiting my blog. Happy cooking!

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