Thai red curry

I love Thai curries, my absolute favorite is the green curry and my next favorite is red curry.  I made this red curry recipe with paneer instead of the usual tofu. I did look at various youtube videos to guide me and I found this particular video very helpful Red curry

Ingredients

Red curry paste (Thai kitchen brand is vegan)- 2-3 tbsp

Coconut milk (Thai kitchen brand full fat)- 1 can

Bell peppers ( yellow, green, red)- cut into strips -  1.5 cups

Bamboo shoots - small can- washed and drained- boil water and add the bamboo shoots to it and let it boil for 5 minutes and drain water and set aside

 

Other vegetables can be used as well - mushroom , carrot, broccoli etc 

Paneer / tofu cubes - sautéed in a pan until golden brown- 1 cup 

Soy sauce- 1 tbsp 

Onion- 1 medium cut into pieces 

Tomato paste / powder - 1 tbsp 

Ginger - a small piece shredded 

Garlic- 1 or 2 cloves minced

Lemon juice - 1 tsp 

Brown sugar - 1 tbsp 

Thai basil- a few leaves

Lemongrass- finely chopped - 1/2 tbsp

water

salt - to taste

cilantro fresh leaves- chopped

Instructions 

1. Place a deep saucepan on the stove on medium heat. Add 1/2 the coconut milk to the pan and stir it occasionally to ensure it doesn't stick to the bottom of the pan. Cook it until the edges start giving off oil.  The coconut milk thickens and there will be oil on it. We can use this oil to roast the other ingredients.
   
   
2. Add the red curry paste and saute it in.
   
   
3. Add tomato powder (paste) and saute it, add brown sugar and saute it.
4. Add the soy sauce and stir it in.
   
5. In a separate pot add a little oil and sauté the bamboo shoots, onions, peppers until the vegetables are cooked. Add ginger, garlic, lemongrass, thai basil and saute it. Add the paneer pieces sauté it. 
   
   
6. To the first pot with the red curry paste/ coconut milk mixture add the rest of the coconut milk and stir it in. Add water to the desired consistency of the curry
   
   
   
7. Now transfer the contents of pot #2 with the veggies and paneer to the first pot and stir it in.
   
     
8.  Turn down the heat and let it cook for 5-6 minutes.
9. Add a little bit of lemon juice once you turn off the heat and stir it in and add salt to taste.
10. Add chopped cilantro on top as a garnish.
11. Thai curry is now ready to serve with jasmine rice (cooking rice)