Red chillies mingled with coconut and quality spices and condiments to give an authentic taste to this Thai favourite. With no added preservatives, No Synthetic Colours and No artificial flavours, you can now enjoy restaurant-style Thai red curry in the comfort of your home.
Water, Synthetic Vinegar [Water, Acetic Acid (INS260)], Onions, Milk Solids, Sugar, Refined Soyabean Oil, Red Chillies, Iodised Salt, Coconut, Garlic, Lemon Juice, Emulsifiers and Stabilizers (INS1422, INS415) and Spices and Condiments. CONTAINS ADDED FLAVOURS (NATURAL AND NATURE-IDENTICAL FLAVOURING SUBSTANCES).
Thai red Curry Makes 550-600g/serves 3-4 people. Best served with steamed rice or pad Thai noodles, take 200g of boneless chicken dices and blanch in boiling water till done 0r take 200g paneer/200g tofu, the choice of vegetables for the curry is solely yours. Use any of these- Broccoli, carrots, bamboo shoots, Bell Peppers (red, yellow, green), Zucchini, mushrooms, French beans etc. Chop and keep aside. Don’t forget to blanch broccoli, mushrooms, bamboo shoots and beans. Mix 130g (half the bottle) of Veeba Thai red Curry with an equal amount of water in a bowl and keep aside. (Chef Hat) Chef Tip: Though Veeba Thai curry contains coconut, you may replace half of the water with coconut milk to make the gravy taste even better.
Step 4: Heat a skillet, add 1 Tbsp. oil and stir fry the veggies along with chicken/paneer/tofu as you like. Add the curry mix and bring to a complete boil. Simmer for few seconds and your Thai red curry is ready.
# don’t worry if you don’t have chicken/paneer/tofu at home. Just the veggies and curry taste as good.