½Skin of Kaffir Limeor grate the zest of a normal lime
½teaspoonShrimp Pasteoptional
Thai Red Curry
2Cupsof Coconut milk
1CupVegetables- Mushroomsaubergines,pak choy
1Chicken breast- Sliced thinif using
1tablespoonoil
1tablespoonJaggery/palm Sugar
6-10Thai Basil leavesuse ordinary in a pinch
Instructions
Thai Red Curry Paste
Deseed the soaked dried red chillies.
Take all the ingredients listed under thai curry paste and grind them into a paste.Add water if required- 1 teaspoon at a time.
Store refrigerated in an air tight jar till 1 month
Thai Red Curry
Heat the oil in a pan.Add 2 tablespoon of the curry paste and saute.
if using Chicken,Add the chicken breast- cook for 2-3 minutes.Add in the vegetables next and cook till they are cooked.They should be soft but hold shape.
Add the coconut milk and jaggery.Bring to boil.
Garnish with thai basil leaves and serve hot with rice.