Thai Red Curry

A traditional fiery red thai curry simmered with assorted vegetables. An excellent complement to steamed rice.

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings

http://www.tarladalal.com/Thai-Red-Curry-472r

http://allrecipes.com/Recipe/Thai-Red-Chicken-Curry/

Ingredients

6 to 7 tbsp red curry paste
2 cups coconut milk (nariyal ka doodh)
1 tbsp cornflour dissolved in 2 tbsp coconut milk (nariyal ka doodh)
1 tbsp oil
2 tbsp finely chopped basil leaves
1 cup  baby corn , cut diagonally
1 cup broccoli
1/2 cup Chicken
salt to taste

1. Heat the oil in a large non stick pan over medium-high heat. 
2. Add the chicken pieces; cook and stir for about 3 minutes. 
3. Mix in the curry paste, zucchini, bell pepper, broccoli, baby corn, basil and onion. 
4. Cook and stir for a few minutes.
5. Dissolve the cornstarch in the coconut milk, then pour into the pan.
6. Bring to a boil, then simmer over medium heat for 1 minutes. 
7. Right before serving, stir in the cilantro.