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Curry RecipesCurry Recipes - 1 Vegetables in Thai Green Curry (Gaeng Pedpak Wan) 
Ingredients: 1 tbsp - Oil 3 tbsp - Green curry paste 2 1/2 cup - Coconut milk 1/4 tsp - Corn flour 1/4 cup - Vegetable stock 2 tbsp - Cashew nuts 1/4 cup - Baby corns 1/4 cup - Broccoli cut into small florets 1/2 cup - Mushrooms chopped 1/4 cup - Bean curd sliced 1/4 cup - Peppers chopped 1/4 cup - Bamboo shoots (optional) 1 tsp - Sugar 1 No - Green chilli 3-4 tbsp - Basil chopped 1 tsp - Salt Method: Cook the baby corn and broccoli in a cup and of water. Add use it as a stock. Heat the oil in a pan or a wok and fry the cashew nuts and bean curd, mushrooms and peppers until the cashew nuts are golden brown. Stir in the curry paste and fry for a minute or two until the raw smell is gone. Add in the cooked vegetables. Lower the flame and pour in the coconut milk and vegetable stock. Bring to a boil, stirring all the while to prevent splitting the coconut milk. It is best to add the corn flour to the coconut milk to prevent it from curdling while boiling. You can add any other vegetable of your choice. Green Curry Paste 2 tbsp - Ginger or galangal 1 tsp - Cumin seeds 4 tbsp - Shallots 2 tbsp - Lemon grass 2 tsp - Coriander seeds 2 tsp - Peppercorns 2 tsp - Kaffir lemon leaves or grated lemon rind 8-10 No - Green chillies small 4 tbsp - Coriander chopped 3 tbsp - Garlic 2 tbsp - Coriander roots 1 tsp - Salt Free spice sample of your choice click here Method: Soak the green chillies, in hot water for 20-30 mins. Grind all the ingredients into a smooth paste. Buy Mae Ploy's Thai Green Curry Paste 
Curry Recipes - 2 Vegetables in Thai Red Curry Ingredients: 1 tbsp - Oil 2 tbsp - Red curry paste 1 1/4 cup - Coconut milk light 1/4 cup - Coconut cream 1/4 cup - Peas or snow peas 1/4 cup - Spring onions 1/4 cup - Cauliflower cut into small florets 1/4 cup - Peppers 1/4 cup - Aubergines chopped 1/4 cup - Bean curd sliced 1/4 cup - Carrots chopped 1/2 tsp - Sugar 1 tbsp - Light soy sauce 1-2 No - Red chilli sliced 3-4 tbsp - Basil chopped 1 tsp - Salt Method: Heat oil in a pan and briefly fry the paste. 
Add the vegetables with the coconut milk stir over a low flame until it simmers. 
Add the basil leaves and coconut cream and let the mix cook on a low flame for 8-10 mins. Serve hot with rice. 
As a precaution you may add a little corn flour to the coconut cream to prevent it from curdling. Red Curry Paste Mix 2 tbsp - Ginger or galangal 1/4 cup - Shallots 1/4 cup - Lemon grass 2 tsp - Coriander seeds 2 tsp - Kaffir lemon leaves or grated lemon rind 8 No - Dried whole red chillies soaked 1 tbsp - Coriander chopped 3 tbsp - Garlic 1/4 tsp - White peppercorn 1/2 tsp - Cumin seeds 1 tsp - Salt Method: Roast the red chillies and coriander seeds for a minute or two. Then grind all the ingredients into a smooth paste using little water. Buy Thai Red Curry Paste 
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