Veg Thai Curry

Veg Thai Curry







Ingredients

For The Curry
1 - 2/3 cups green curry paste , recipe below
3 - 1/3 cups coconut milk
2-  1/4 tbsp oil
1/2 cup paneer (cottage cheese) cubes
1- 1/8 cups capsicum cubes
1- 1/8 cups sliced baby corn
1- 1/8 cups boiled green peas
1- 2/3 cups parboiled cauliflower florets
1- 1/8 cups thickly sliced button mushrooms
a pinch of sugar
salt to taste


For The Green Curry Paste (makes Approx. 1 Cup)
4 1/2 tbsp finely chopped lemon grass (hare chai ki patti) stem
2 1/4 cups chopped coriander (dhania)
1/2 cup roughly chopped onions
2 1/4 tbsp roughly chopped garlic (lehsun)
22 1/2 pcs green chillies , roughly chopped
2 1/4 tbsp coriander (dhania) powder
4 1/2 tbsp cumin seeds (jeera) powder
1 1/8 tsp freshly ground black pepper powder
56 1/4 pcs ginger (adrak)
salt to taste
1 1/8 tsp lemon juice
1/2 tsp grated lemon rind

For Serving

steamed rice

Method

For the green curry paste
1. Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.

How to proceed

1. Heat the oil in a broad non-stick pan, add the green curry paste and sauté on a medium flame for 1 minute.
2. Add the paneer, capsicum, babycorn, green peas, cauliflower and mushrooms, mix well and sauté on a medium flame for 1 minute.
3. Add the coconut milk, mix well and cook on a medium flame for 2 minutes.
4. Add the sugar and salt, mix well and cook on a medium flame for 1 more minute.
5. Serve hot with steamed rice.

Tips

1. You can use any vegetables of your choice.

Red Thai Curry

Red Thai Curry

Ingredients

2 tablespoons canola or peanut oil
1 onion , finely chopped
1 tablespoon Thai red curry paste
2 cloves garlic , finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini , sliced into thin rounds
1 red pepper (capsicum) julienned
1 cup Jasmine rice
300 gm uncooked skinless chicken breast fillets , cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves , finely sliced

Method

Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
Add the curry paste and garlic and cook, stirring, for a minute.
Add the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil.
Add the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes.
While the curry simmers, cook the rice.
Add the chicken to the curry and simmer, covered, for a further 8 minutes.
Add the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil.
Serve on a bed of rice.

Thai Red Curry Paste

Thai Red Curry Paste

Ingredients

4-5 dried red hot whole chilis, roughly chopped
1 tablespoon coriander seeds
1 teaspoon whole black pepper
2 stalks of lemon grass, finely chopped with outer leaves discarded
2 tablespoons coriander stems, roughly chopped
1 1/2 inch piece of galangal or ginger root if galangal is not available
4 garlic cloves
1/2 cup shallots/spring onions, roughly chopped
4-5 Kaffir lime leaves or basil leaves, roughly chopped
3 red serrano chillies, finely chopped
salt to taste (a little extra if you want to preserve for longer)

Method

Soak the dried red chillies in warm water until softened, about 20 minutes.
 Strain and set aside.
In a small skillet, roast the coriander seeds and whole pepper for a few minutes until frangrant.
Turn off the heat and allow it to cool.
In a mini food processor, finely grind all the ingredients into a smooth paste adding a few tablespoons of water whenever required. The paste should be thick and not watery. The paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months.

Red Thai Prawns Curry

Red Thai Prawns Curry

Ingredients
    2–4 tsp red  thai curry paste
    1 tsp oil
    2  tins of coconut milk
    250g raw, peeled tiger prawns or king prawns
    1 tblsp chopped basil and whole for garnish
    2 tblsp fish sauce

Method

    Place the oil and curry paste and in a large saucepan on a medium heat and cook for about 10 seconds.
    Pour in the coconut milk and bring to the boil, then tip in the prawns and simmer for 3–5 minutes or until they become opaque and are cooked through.
    Add the chopped basil and season with the fish sauce to taste. You can add some extra curry paste if you like it a little hotter.
    Serve immediately with boiled rice or noodles

.Garnish with whole basil leaves.

Veg Red Thai Curry

Veg Red Thai Curry

Ingredients
2 tablespoons  oil
1 onion— finely chopped
1 tablespoon Thai red curry paste
2 cloves garlic— finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini sliced into thin rounds
1 red pepper (capsicum)— julienned
1 /4 cup broccoli florest.
1 cup Jasmine rice or basmati rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces(opt)
2 tablespoons cornstarch (cornflour) mixed to a paste with
2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced




Method
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

Variations:
 This curry tastes equally delicious using any
selection of seafood (such as shrimp, scallops or pieces of
firm fish), or cubed firm tofu. You can also use a variety
of different vegetables with this curry including shredded
cabbage, thinly sliced carrot or green beans. Be flexible
and adapt the recipe to make the most of seasonal
produce.

Thai Red Curry Paste

Thai Red Curry Paste

Ingredients
4-5 dried red hot whole chillies, roughly chopped
1 tablespoon coriander seeds
1 teaspoon whole black pepper
2 stalks of lemon grass, finely chopped with outer leaves discarded
2 tablespoons coriander stems, roughly chopped
1 1/2 inch piece of galangal or ginger root if galangal is not available
4 garlic cloves
1/2 cup shallots/spring onions, roughly chopped
4-5 Kaffir lime leaves or basil leaves, roughly chopped
salt to taste (a little extra if you want to preserve for longer)

Method
Soak the dried red chillies in warm water until softened, about 20 minutes. Strain and set aside.
In a small skillet, roast the coriander seeds and whole pepper for a few minutes until fragrant.
Turn off the heat and allow it to cool.
In a mini food processor, finely grind all the ingredients into a smooth paste adding a few
tablespoons of water whenever required. The paste should be thick and not watery. The paste
stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months