Veg Red Thai Curry

400 ml Coconut Milk

2 cups Water

4 Tbsp. / 100 g Pepperwicks Red Thai Curry Paste

2 Tbsp. Oil

500 g Mixed Vegetables

1 Tbsp. Jaggery/Sugar

A few Kaffir Lime Leaves, roughly torn

A few Basil Leaves, roughly torn

1 Tbsp. Light Soy

1 Tbsp. Lemon Juice

3 Bird’s Eye Red Chillies, finely chopped 

Salt, to taste

1. Heat oil in a pot and add Pepperwicks Red Thai Curry Paste. Cook over a high heat, stirring continuously till the paste starts leaving the sides of the pan and the paste cooks off.
2. Add half the amount of coconut milk and water and bring to a boil, stirring constantly to avoid the coconut milk from splitting.
3. Add in the remaining coconut milk and stock and stir. Cook on a medium flame till the liquid reduces to a thicker consistency.
4. At this stage, add in the basil leaves, kaffir lime leaves, jaggery, soy sauce, lime juice, and red chillies. Cook till the curry reduces to 60% of original volume (10 minutes approx).
5. Add in your vegetables and adjust seasoning with salt to taste. 
6. Let the vegetables cook for 5 minutes and finish off with a squeeze of lime.
7. Serve hot with steamed rice or coconut rice.

• You can use vegetables such as broccoli, zucchini, mixed peppers, snow peas, mushroom, baby corn, carrots, etc. 
• You can also make this with seafood such as prawns or fish.
• You can also use Tofu as a protein source.
• To make a Chicken Thai Curry, marinate the chicken with 2 Tbsp. of thai curry paste and salt. Cook in a bit of oil until 3/4th done and set aside. Follow the rest of the recipe as given above and add in the partially cooked chicken while adding in the vegetables.