Thai food is something we all enjoy in our family since its one of the cuisines which has both rice and spice, very akin to our South Indian food :) When we are on the road we either look for a Mexican restaurant or a Thai place, we get our fill of rice in either place and continue on our journey.
Thai curries are coconut milk based and a blend of various ingredients and aromatics, combined with a good load of vegetables - that’s about as hearty as it can get. Pair it with steamed rice and its one amazing meal.
If you don’t have the patience to make the green curry paste, you can always use store bought which does the job for a quick dinner but the real deal is making the paste at home. You control what goes into it and the best part is it tastes much better than the store bought paste. I also use Thai Green chilies to pack in the heat, adjust the quantity to your taste. You can also use Serrano chilies or Jalapenos.
Thai Green Curry:
You will need:
1 (8oz) can Coconut Milk
1 cup Carrot, cut at an angle
1 cup Green beans, cut into 1” pieces (tips removed)
1/2 cup Cauliflower florets (bite-sized)
1 Green Bell pepper, cubed
1 Onion, cubed
Salt to taste
2 tbsp Oil
2 tsp Brown Sugar
A small handful Thai Basil leaves
Curry Paste:
2 tbsp Coriander Seeds
1 tbsp Cumin seeds
6-8 Thai Green chillies (adjust to taste)
1/2 cup chopped Scallions
1” piece Galangal (substitute with Ginger)
4 pods Garlic
2 tbsp chopped Onion
1/2 Cilantro with stalks
1 tbsp Lime juice
You will need:
1 (8oz) can Coconut Milk
1 cup Carrot, cut at an angle
1 cup Green beans, cut into 1” pieces (tips removed)
1/2 cup Cauliflower florets (bite-sized)
1 Green Bell pepper, cubed
1 Onion, cubed
Salt to taste
2 tbsp Oil
2 tsp Brown Sugar
A small handful Thai Basil leaves
Curry Paste:
2 tbsp Coriander Seeds
1 tbsp Cumin seeds
6-8 Thai Green chillies (adjust to taste)
1/2 cup chopped Scallions
1” piece Galangal (substitute with Ginger)
4 pods Garlic
2 tbsp chopped Onion
1/2 Cilantro with stalks
1 tbsp Lime juice
Steam the sliced carrots, beans and cauliflower for 5 minutes. They will be cooked again in the curry so don’t over steam them.
In a blender, make a paste of all the Curry paste ingredients. Use little water as needed to make it smooth. Set aside.
Heat oil in a pan. Add the cubed onions and bell pepper. Sauté for a few minutes until 3/4th done. Add the prepared paste and cook for 2-3 minutes until fragrant. Now add the steamed vegetables, salt and brown sugar. The brown sugar adds a very mild sweet undertone which is typical of Thai curries and it also helps cut some of the heat. Stir in the can of coconut milk. Bring to a simmering boil. Add water only if the curry seems too thick. Remember the curry thickens more once it cools so adjust consistency as needed. Lastly stir in the Basil leaves and turn off heat.
In a blender, make a paste of all the Curry paste ingredients. Use little water as needed to make it smooth. Set aside.
Heat oil in a pan. Add the cubed onions and bell pepper. Sauté for a few minutes until 3/4th done. Add the prepared paste and cook for 2-3 minutes until fragrant. Now add the steamed vegetables, salt and brown sugar. The brown sugar adds a very mild sweet undertone which is typical of Thai curries and it also helps cut some of the heat. Stir in the can of coconut milk. Bring to a simmering boil. Add water only if the curry seems too thick. Remember the curry thickens more once it cools so adjust consistency as needed. Lastly stir in the Basil leaves and turn off heat.
Serve hot with steamed rice of your choice.
More Thai cuisine to tickle your taste buds -
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