Life is getting busy. Too busy to write my recipes not too busy to cook. Hopefully I will never let my life get too busy to cook.
This is the recipe I demoed at Le Cruset’s Assembly Row Location in Sommerville, MA. Even curry hating people landed up loving it! They came back for 5th and 6th sample. Doesn’t have any spices, only herbs. And the recipe is like a formula, replace a few items and get a different curry.
- 2 cups Chicken thighs, skinless, boneless, cut into 1″X 1″ pieces
- 2 cups chopped veggies: carrots, green/red/yellow/orange peppers, onions, green beans, mushrooms, eggplant. Select any or all of these.
- 1 cup/bunch cilantro
- 2 cups (or lesser) coconut milk
- 2 green chili peppers
- 4 cloves of garlic
- 1 tbsp oil
- 1/2 tsp salt
- For sauce: Combine cilantro, green chili peppers, salt and garlic in a blender and make a paste. Add some water if necessary. Add this paste to coconut milk and set it aside.
- Heat some oil in a pan and throw in those chicken pieces, sauté them on medium-high heat till they are cooked
- Add vegetables and sauté on high heat till little tender, just a little
- Finally, pour in that sauce and simmer for a few minutes. Thicken it to consistency you like. enjoy it with rice!
When I made summer rolls for the first time I had lots of sprouts, shrimps, julienne carrots and julienne dicons left. I made this salad just to make good use of all those left overs and have been making it since then. And love it every time.
- 1/2 cup sprouts
- 1/2 cup small shrimps, cleaned, deveined and cooked (of course don’t use shrimps if you are making vegetarian)
- 1/2 cup julienne carrots
- 1/2 cup julienne dicons
- 1/4 cup chopped cilantro
- 1/4 cup crushed and roasted peanuts
- 1 tsp fish sauce (use soy sauce for veggie)
- 2 tsp lemon juice
- pinch of salt if needed
In a salad bowl mix everything except cilantro and peanuts, use them to garnish.
The basic method of making this curry remains exactly same as the 15 minutes Thai Curry. However this curry takes much longer than 15 minutes. Only because of cooking time for goat. As per my experience goat tastes the best when cooked in slow cooker. You may use pressure cooker also. All that you need to do is cook goat with 3-4 cups of water, 1 tsp salt and 1/2 tsp turmeric for 4/6/8/10 hours based on how much time you have. If using pressure cooker then cook for 4-5 whistles. When cooked separate the cooked goat and stock. Use cooked goat exactly the way you would use chicken in 15 minutes Thai Curry. Ofcourse patience pays, so this curry is way tastier than chicken or shrimp curry.
I have been intuitively making thai curry for at least 2-3 years now. The only mistake I was making was, making it in an Indian way! So it never tasted like thai curry, tasted like a mild Indian curry. This curry is now more thai, because of my newly learnt tips and tricks in that Thai cooking class. And quick of course.
Little bit of cheating here though, instead of making my own spices, I just used the ready curry paste that you get at the Asian grocery store. The way I was taught in my cooking class. =)
As you might be aware, you can very well change the ingredients, as long as you use coconut milk and some sort of thai curry paste, it will taste Thai. Use only vegetables for vegetarian or vegan versions.
Here is the one that I made:
- 1 chicken breast chopped in bite size pieces
- 1 cup small shrimps, deveined and cleaned
- 1 chopped bell pepper
- 1 chopped tomato
- 1/2 cup chopped dicon
- 1/4 cup chopped cilantro
- 1 cup coconut milk
- 2 tbsp thai curry paste
- 2 tbsp sesame oil
- This curry is made on high heat, all the way, and with continuos turning and stirring.
- In a bowl mix thai curry paste and coconut milk, and set it aside.
- Heat oil in a large wok, when oil is little smoky, add chicken. Let the chicken cook for a while, don’t forget the continuos stirring.
- Add shrimp and all the veggies except cilantro when chicken is cooked.
- Add coconut milk and thai curry paste to the mix in the wok.
- Bring it to boil and reduce to the consistency you like.
- Finish with cilantro and serve it with rice or dosa. I love it with dosas!
Thai is one of the cuisines that i just couldn’t get right. And Z loves Thai food, may be thats why he signed both of us up for Thai Cooking Class by MasterChef, my valentine’s day gift =) . Although I was pretty bored with chef’s yapping, I did pick up a few tips and tricks. And just handful of these opened up all new possibilities with this yummiest cuisine for me.
Here is my first one from the Thai series: The Summer rolls with peanut sauce.
- 6-8 rice roll wraps, found at asian grocery stores
- 1 cup julienne carrots, as per the chef, julienne = 8 x 8 x 2, which essentially means all pieces should be 1/8″ x1/8″ X 2″ in size.
- 1 cup julienne dicon
- 1 cup small shrimps, cleaned and deveined
- 2 tsp fish sauce
- 2 tsp lemon juice
- 1 tsp brown sugar
- a few cups of hot water
- Mix shrimps, fish sauce, lemon juice and sugar in a bowl. Cover it with paper towel and microwave for 5 minutes. Alternatively you can saute’ the mix on a pan.
- Take hot water in a large bowl. Dip one wrap at a time for 15-20 seconds in the hot water. Take the wrap out and spread it over a cutting board or any other flat and clean surface.
- Place some carrots, dicons and shrimps in one line, in the center of the roll. Do not over stuff. Roll the side towards you over the stuffing then fold left and right sides. finally apply some water to the open edge and seal it. Try to make tight but not very tight rolls.
- Place the rolls in the fridge for a few minutes before serving. Cut them in half and serve with peanut sauce.
- 2 tbsp peanut butter
- 1/2 tsp chili paste
- 2 tbsp water
- 1 tsp fish sauce
- Mix the ingredients well with a fork or in a blender till they form a uniform mix.