| brinjal |
1 big, cubes |
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| broad beans |
100g, trimmed |
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| peas |
100g |
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| onion |
1, chopped |
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| green chillies |
2, chopped |
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| garlic |
1/2 tsp |
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| red chilli flakes |
2tsp - adjust to taste |
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| lemon juice |
2tbsp |
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| thai red curry paste |
1tbsp |
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| soy sauce |
2tbsp |
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| sugar |
1tsp |
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| fresh cream |
3tbsp |
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| chicken stock |
1 cup |
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| oil |
3tbsp |
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| Method: |
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| Heat oil in
a pan, add onion, green chillies, garlic and red curry paste. |
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| Keep
stirring for 3 to 4 minutes. |
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| Add
brinjal, mix, cover and cook for another 3 to 4 minutes. |
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| Now add
beans and peas, stir fry for 2 minutes. |
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| Now add
stock, soy sauce, sugar and cream, mix well. |
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| Cover and
cook on a low flame until all vegetables done, stir occasionally. |
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| Add lemon
juice and remove from heat. |
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| Serve hot
with chapati. |
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| Serves 4. |
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| Thai
Red Curry Paste - my version: |
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| red chilli pepper |
3tsp |
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| garlic/ ginger paste |
1tsp |
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| coriander powder |
1/2tsp |
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| cumin powder |
1/2tsp |
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| sugar |
1tsp |
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| soy sauce |
2tbsp |
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| lemon juice |
3tbsp |
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| lemon grass |
1tbsp, chopped |
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| (substitute
for lemon grass is lemon rind) |
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| Method: |
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| Mix well
all the ingredients in a bowl. |
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| Red chilli
and lemon juice can be adjusted as per the taste. |
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| It also
tastes aromatic with grilled food. |
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