Spicy Thai Red Vegetable Curry!

I made Thai Red Curry Paste and then I made Thai Red Curry with all the exotic vegetables I had on board - plus to add to fun, Jasmine Rice! Here comes the family favourite:

Fragrant, Spicy, Hearty - Spicy Thai Red Vegetable Curry!

Ingredients (serves 3-4):

4 Heaped Spoons of Thai Red Curry Paste (or more, if you like it HOT!).
3 Cups of Thick Coconut Milk
2-3 Cups of Assorted Vegetables - I used peppers, broccoli, carrots, zucchini, baby corn.
1/2 Cup Diced Tofu.
4-5 Kaffir Lime Leaves
4-5 Thai Basil Leaves
1 Stalk of Thai Lemongrass - chopped
4 Table Spoons of Oil (preferably coconut or sesame oil - gives a nice flavour)
Salt to taste.

It's all worth the effort!

Preparation:

• Heat oil in a deep pan. Add Thai Red Curry Paste and fry the paste well.
• Stir in Half Cup of Water and Coconut Milk.
• Add all the herbs - lemongrass, basil and kaffir lime. Stir gently. Let the flavours blend.
• Add the veggies, tofu and let them cook - stirring occassionally for 4-5 minutes max until you have nice thick consistency of curry.
• Season with salt and serve with hot steamed rice!

Buddha's Feast from Siam!

Tip: For Jasmine Rice - I simply boiled my rice with flakes of Jasmine Tea and removed them once done. I used regular rice -- still worked for me!