INGREDIENTS
- Diced vegetables of choice (mushroom, broccoli, red and yellow pepper, baby corn, zucchini, carrot)
- 300ml coconut milk
- 100 grams Thai red curry paste
- 6 kafir lime leaves
- 12 Thai basil leaves
- 1 tablespoon brown sugar
- Salt to taste
METHOD
- In a wok, bring 100ml coconut milk to a boil.
- Add the Thai red curry paste and cook them together till the oil releases.
- Add the remaining coconut milk followed by 4 cups of water.
- While this is boiling, start adding the vegetables one by one.
- Cook till the vegetables are just done.
- Add the brown sugar and salt to taste.
- Now add the Thai basil leaves and kafir lime leaves and let it boil.
- Serve with hot rice.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
