Almond Chutney

Thai Vegetable Red Curry

Pointer 1: Home made fresh Thai curry powder is best for this recipe.


Curry Powder

  • 1 Tbsp. turmeric
  • 3 bay leaves (remove lower stem)
  • 3 Tbsp. whole or ground coriander
  • 2 Tbsp. cumin seed or ground cumin
  • 2 tsp. ground ginger
  • 1 tsp. ground white pepper (or whole white peppercorns)
  • 1 to 3 tsp. chillie flakes OR cayenne pepper, depending on how spicy you want it
  • 1 whole clove


  • 1 cup Broccoli florets
  • 1 Eggplant
  • 1 Pink or red onion
  • 1/2 medium-sized carrot
  • 5 fresh green beans
  • 1/;2 cup firm tofu
  • 1 Tbsp. cooking oil
  • Salt to taste


Use a wok^ to prepare this. Sauté onions in oil until translucent. Add beans, eggplant, tofu and sauté for a few minutes. Add tofu, continue sautéing. Finally add carrots.

Make a mix of the curry powder in 1/2 cup of water and pour over vegetables. Add salt, 1/3 cup of coconut milk and a few leaves of lemon grass. Remove from stove after the vegetables are little more than half cooked. Serve with rice.

^ Please contact me for any of these ingredients or utensils.

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