Thai food is famous all over the world. Thai food is influenced by Chinese, Malay, and Indian cooking. It’s mostly known for its delicious fragrant and aromatic curries. Depending on your taste you can make from mild to hot curries. In Thai food coconut is the key ingredient.
In most of the recipes you will find coconut milk or cream which gives it a nutty sweetish taste. Kaffir lime leaves; lemon grass and galangal impart a wonderful aroma and flavor to the curry. Just the whiff of it whets your appetite. It goes best with steamed rice. Some people prefer coconut rice or noodles. On a rainy day or a cold winter day Thai curry and rice makes a perfect meal. Try to use fresh ingredients for optimum results.
Preparation Time: 20 to 30 minutes
Cooking Time: 10 to 15 minutes
Serves: 4 to 6
Red Curry Paste
8 to 10 dry red chilies soaked in hot water for 15 minutes.
4to 6 cloves of fresh garlic, peeled
1’’ fresh galangal or ginger sliced
1 stalk fresh lemon grass minced or 1 teaspoon dry lemon grass soaked in hot water
4 tablespoons chopped coriander or cilantro
2tablespoons dark soy sauce (non vegetarians can use fish sauce and shrimp paste)
1tablespoon coriander seeds (roasted on a hot pan for a min or so)
1 tablespoon roasted cumin
½ teaspoon pepper corn
½ teaspoon salt
½ teaspoon sugar
1 coconut grated
2 cups hot water
1/2 cup broccoli florets
½ cup sliced mushrooms
½ cup carrots cubed
2 brinjals/eggplant cubed (optional)
½ cup baby corn sliced
½ cup mixed (yellow, green and red) bell pepper
½ cup diced French beans (you can use vegetables of your choice)
4-5 fresh kaffir lime leaves (dried leaves can also be used)
2 teaspoons chopped fresh basil
I tablespoon corn flour mixed in water
I tablespoon soy sauce
Salt to taste
1 tablespoon oil
(Non vegetarians can add ½ medium chicken cut into small pieces)
Red Curry Paste
In a food processor grind all the ingredients to a fine paste using a little water. (You can prepare this paste beforehand and store it in an airtight container and freeze up to a month.)
1. To the grated coconut add 2 cups of hot water. Allow it to stand for an hour or so.
2. Grind it in a food processor and strain using a muslin cloth. (Use only the white part of the coconut while grating; avoid the brown to maintain the white color of the milk. You can also use ready to use coconut milk which is easily available in the market)
1. Heat oil in a wok. When it starts smoking add kaffir lime leaves and red curry paste. Cook till the paste leaves the sides.
2. Add basil leaves, coconut milk, corn flour mixed in water, soy sauce and all the vegetables. Cook on a low flame for ten minutes till the vegetables are tender.(Don’t overcook as we need to maintain a little crunch of the vegetables)
3. Add salt and cook for 2 minutes. Serve hot with steamed rice or noodles and lots of love.