Tag Archives: thai

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Thai Coconut Curry

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Thai Coconut Curry
Steamed Barramundi fillet with Thai Coconut Curry, Basmati rice and sauteed vegetables

I love South East Asian food. Something about the flavors of lemon grass, Thai basil, Kafir lime, galangal, the wonderful leaves…. oh and how can I forget the coconut milk! Recently when I was searching for recipes, I came across this one. I was actually in the mood to eat Thai red curry, and was only looking for interesting options, but this one swept me off my feet. I just HAD to make it!

So I sent my guy scurrying down to get the stuff. And boy what a delight this was. I write this recipe more because I want to have it on hand at all times than any desire to share. Use the sauce as an accompaniment to vegetarian or non vegetarian meals. I served it on top of a Barramundi fillet.

Makes enough for 4
Time taken: 30 min

Ingredients

1 tbsp dark sesame oil
2 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions or spring onions
1 tsp garam masala or curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp soy sauce
1 tbsp palm sugar
2 tsp Asian fish sauce (I used oyster sauce)
1 (14-ounce) can coconut milk
1/4 cup chopped fresh coriander or cilantro
Salt

Instructions

Heat oil in a wok, add ginger and garlic; cook 1 minute. Add bell pepper and scallions; cook for another couple of minutes.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil).

Remove from heat; stir in cilantro or basil if using.

Serve.

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Thai Peanut Curry

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Thai Peanut Curry

I’m sure this sort of dish exists already, but this one is something I just whipped up on a whim. I love peanut butter, and I felt like adding it to the curry. And voila, what a yummy dish it turned out to be. Just like the Thai red curry, this is a super quick dish as well.

Time Taken: 20 min
Serves 4

Ingredients

1 cup sliced halved zucchini
½ cup sliced halved carrots
1 cup broccoli florets
½ cup halved baby corn
1 cup sliced button mushrooms
½ cup water chestnuts (optional)
a handful of kafir lime, lemongrass & Thai basil leaves (optional)

1 can (14 oz/ 400 gm) or 2 cups coconut milk
2-3 tbsp peanut butter
1 tbsp Thai red curry paste
1 tbsp chopped galangal (substitute: ginger)
1 tbsp chopped garlic
2 tbsp sesame oil
Salt to taste, a pinch of sugar

Method

Heat the oil and sauté the galangal/ginger and garlic for a minute.

Add the vegetables in the order of time required for cooking. So that means the carrots go in first, the baby corn and zucchini after a couple of minutes, then broccoli and water chestnuts, and lastly mushrooms and leaves. Cover and cook until nearly done, 3-5 minutes.

Mix the peanut butter, ¼ cup coconut milk, Thai curry paste and add it to the vegetables.

Add the rest of the coconut milk, salt and sugar. Bring to a boil, take off the heat and serve.

All Posts, Easy Recipes, Mains, Sides

Thai Red Curry

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Serve with brown rice for a healthy meal

It was during my visit to Thailand many, many years ago, that I fell in love with Thai curry. We ate it everyday, and when I got back to India, I figured a way to make it. We didn’t get curry pastes in those days, OR the recipes online, and I had to manage with substitutes.

And then it became popular and Thai restaurants sprung up all over the city. My favorite Thai curries have been at the Nobel House in Jayanagar 4th block, and in Yo China!. Making it at home is also very simple, so you don’t have to spend a lot of money every time you have a craving. I make it with whatever I have at home. So if you’re missing a few vegetables in the list, just increase the quantity of the others.

If you have a lemon bush at home, add those leaves to the curry, it adds magic. If you don’t, well, just sow the seeds of the next lemon you cut, and you’ll have a little bush in no time 😉 trust me, it’s worth it!

Time taken: 20 min
Serves: 4

Ingredients

1 cup sliced halved zucchini
½ cup sliced halved carrots
1 cup broccoli florets
½ cup halved baby corn
1 cup sliced button mushrooms
½ cup red bell pepper chopped in squares
½ cup water chestnuts (optional)
a handful of kafir lime, lemongrass & Thai basil leaves (optional)

1 can (14 oz/ 400gm) or 2 cups coconut milk
1 tbsp Thai red curry paste
1 tbsp corn flour
1 tbsp chopped galangal (substitute: ginger)
1 tbsp chopped garlic
2 tbsp sesame oil
Salt to taste, a pinch of sugar

Method

Heat the oil and sauté the galangal/ginger and garlic for a minute.

Throw the vegetables in, in the order of time required for cooking. So that means the carrots go in first, the baby corn, zucchini and bell pepper after a couple of minutes, then broccoli and water chestnuts, and lastly mushrooms and leaves. Cover and cook until nearly done, 3-5 minutes.

Mix the cornflour, ¼ cup coconut milk, Thai curry paste and add it to the vegetables.

Add the rest of the coconut milk, salt and sugar. Bring to a boil, take off the heat and serve.

Variation

For Thai chicken or prawn curry, substitute broccoli, baby corn and mushrooms with ½ kg prawns or skinless, boneless chicken. Also add 1 tbsp fish sauce along with the curry paste.

All Posts, Desserts

Bananas in Coconut Milk

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Bananas in coconut milk

When I spent a few days with a Chinese friend, I was shocked when he told me that they don’t have any desserts in Chinese cuisine. Maybe they do, just not in his town, who knows. But it makes me wonder if one of my favorite Chinese desserts – sesame honey noodles, is also an Indian invention like much of our ‘Chinese’ food.

I don’t know why I’m talking about China in a Thai recipe post.

I was looking to make dessert along with Thai curry rice one day many years ago, which is when I discovered this dish. I know it looks a bit boring, but if you are a coconut milk lover like me, then it is beyond divine.

Traditionally, they use small bananas, or pumpkin, sweet potato or taro in this dish. I like to make it with Kerala banana (of the banana chips fame) called nenthra-pazham (നേന്ത്രപഴം)

Time Taken: 10 min
Serves: 4

Ingredients:

2 cups bananas, chopped into bite-sized pieces
½ cup grated palm sugar (can substitute with jaggery or molasses)
2 cups thick coconut milk
2 pandanus leaves – optional
a pinch of salt

Method:


Place the banana in a cup of water and bring to a boil. Cook until almost done, usually 2-3 minutes.


Add the palm sugar and the pandanus leaves


And finally, add the coconut milk.

If you want a thicker consistency, add a teaspoon of tapioca flour or cornflour to it. Make a paste of the flour with a little water before you pour it in.

Mix, bring to a boil and take off the heat.

Serve hot or cold.