Thai Red Vegetable Curry and off to Thailand for 2 weeks!!!

I am about to leave for our much awaited holiday to Thailand. What better than sharing a curry recipe from that region to kick off the vacation? This recipe is also from my drafts treasure...

Well, this is my take on the traditional Red Thai Curry. I have made this curry a number of times and have never been dissapointed. Hope you like it too.

I am looking forward to this trip and hoping to have wonderful culinary experiences, which I promise to share with you guys. 

Ingredients

For the paste 
2 piece - dry red whole chillies, deseeded
4 inch piece - ginger, peeled and chopped
4 cloves of garlic, peeled and chopped
1 tbsp - olive oil and very little water

To be boiled together
1 - carrot, peeled and thinly sliced
1/3 cup - french beans, thinly sliced
1/3 cup - babycorn, thinly sliced

Rest of the ingredients for the curry
1/2 cup - red or orange bell pepper
1/3 cup - pineapple, cut into small pieces
2-3 kaffir lime leaves
1 lemongrass, thinly sliced, (see here how to use lemongrass)
zest of a lemon
350 ml - coconut milk
salt to taste
3 tbsp - palm fat or any oil
1/4 cup - roasted peanuts
handfull of coriander leaves, finely chopped 


To garnish
coriander leaves and chives, finely chopped

Serve the curry with rice. I added the remaining lemongrass (upper stalk) to the rice while cooking and removed just before serving. It gives a very nice lemony flavour to the rice.

Method

1. Heat the palm fat in a non-stick pan and add the paste to the pan and saute on medium heat until the raw smell vanishes.
2. Add the peppers and lemongrass and cook again for a couple of minutes on medium heat. 
3. Add the boiled veggies and mix. 
4. Add the coconut milk, lime leaves, salt, lemon zest, 1/8 cup of the roasted peanuts and cook for 4-5 minutes, stirring occasionaly. 
5. Add the pineapples and coriander leaves and mix. 
6. Remove the curry from the heat, garnish it with the rest of the roasted peanuts, chives, coriander leaves and serve with rice.

Enjoy!