Thai Red Curry With Jasmine Rice – Pepkitchen

Ingredients

• 3 Dry Red Chili
• 1/4 cup coriander stalks (fresh coriander stalks)
• 1 onion (chopped)
• 5 garlic (cloves, chopped)
• 1 tbsp coriander seeds (or coriander powder)
• 2 tsp cumin seeds
• 1 tbsp dry lemon grass stalk (or 2 fresh lemon grass stalks)
• 1 tbsp ginger (grated)
• 1 tsp black pepper powder
• salt (as per taste)
• 1 tbsp water (needed to grind paste)
• 1 tbsp oil
• 1/2 cup bell pepper (red and green chopped (red and green capsicum))
• 5 mushroom (sliced)
• 1 carrot (peeled and sliced into rounds)
• 5 baby corns (sliced)
• 1 cup broccoli (florets removed)
• 7 snow peas ((optional) or you can add french beans)
• 150 g tofu (plain cut into cubes)
• 1 cup thai red curry paste (the prepared curry paste.)
• 400 ml coconut milk (I have used canned coconut milk)
• 3 kaffir lime leaves
• 1 tsp soy sauce
• 1 tbsp cornflour (or you can use refined flour)
• 1/2 tbsp sugar
• 3 cup water
• 1 cup jasmine rice (Washed and soaked for 5 minutes and drained)
• 1.5 cup water