• Thai red Curry Makes 550-600g/serves 3-4 people. Best served with steamed rice or pad Thai noodles.
• Take 200g of boneless chicken dice 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. Dont 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.
• 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.

# dont worry if you dont have chicken/paneer/tofu at home. Just the veggies and curry taste as good.