Thai Red Curry Shrimps

This is another of my favorite thai recipes...

Preparation Time : 20 minutes

Serves : 3

Ingredients :

400 ml Coconut milk

1-2 tbsp thai red curry paste

2 tbsp thai fish sauce

2 tbsp brown sugar

1 cup of vegetables (peas, squash, carrots, mushrooms, celery) stir fried in sesame oil.

250 gms fresh shrimp cleaned and de-veined

1 tsp dried basil or fresh basil

freshly chopped coriander leaves for garnish

Method :

• In a large saucepan simmer coconut milk with 1-2 tbsp of thai red curry paste over medium heat for 5 minutes.
• Add 1-2 tbsp of thai fish sauce, 2 tbsp brown sugar, stir fried vegetables and 1/3 rd cup water.
• Simmer for 10 minutes stirring occasionally.
• Stir in 250 gms fresh shrimp and continue cooking for 3-5 minutes, until the shrimps are cooked.
• Garnish with fresh basil, coriander and serve hot with Jasmine Rice.

Thai Chilly & Garlic Prawns

My mom used to make these wonderful chilli prawns. I used to love them so much that every time I ate them, I wanted to have more and more of it. Although the recipe was perfect, I wanted to give it a thai touch. So over the years, I experimented with it and finally came out with what I now call Thai Chilly & Garlic Prawns. I dedicate this recipe to my mom who is my all time inspiration.

Thai Chilly & Garlic Prawns

A thick aromatic gravy with wonderful spicy prawns that blend perfectly with steamed rice.

Preparation Time: 20 minutes

Cooking Time : 20 minutes

Serves : 4

Ingredients:

20 medium sized prawns cleaned, de-veined and shells removed

1 large onion finely chopped

2-3 big cloves of garlic finely chopped

1 medium sized tomato finely chopped

1 tbsp of tomato paste

1 tbsp of thai red curry paste

1 tbsp of tomato ketchup

1 green chilli finely chopped

1 tsp of red chilli paste

1 tsp of soy sauce

1/2 tsp turmeric powder

1 tsp lemon juice

1 tbsp of oil

salt to taste

1 spring onion finely chopped for garnish

corriander leaves for garnish

Method:

• First marinate the prawns with salt and turmeric and keep aside for 10 minutes
• Then take oil in a pan. When hot, add garlic, green chillies and saute for a minute
• Then add the onions to it and continue frying till the onions are pink in colour and transparent.
• Then add the tomatoes and continue frying. Add the tomato paste and fry for another minute.
• Then add the thai red curry paste, red chilli paste, soy sauce, salt, lemon juice and fry for another 2 minutes.
• Finally add the prawns and cover and cook them for about 5 minutes. Add a few drops of water so that they don't stick to the pan.
• When they are almost cooked, add the ketchup and give it a good stir.
• You can garnish them with spring onions and coriander leaves.
• Serve this with steamed rice.

Lemon & Rosemary Sauteed Vegetables

A lemony dish with assorted vegetables which is so easy to make and goes well with Thai red curry chicken.

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Serves: 4

Ingredients:

20 mushrooms

10 broccoli flowers

1 zuchini cut into cubes

1 red bell pepper

1 tsp of cumin seeds

1 piece of thai ginger

1 stick of lemon grass

1 tbsp of lemon juice

1 tbsp of soy sauce

1 tbsp of canola or olive oil

salt to taste

pepper to taste

fresh rosemary leaves for garnish

Method:

• Take a medium pan. Add oil to it and allow it to become hot
• When the oil is hot, add cumin seeds to it.
• When it starts crackling, add the thai ginger and the lemon grass and saute for a minute.
• Then add all the vegetables and saute on high flame for about 2-3 minutes
• Then add the lemon juice, salt, pepper and the soy sauce and continue frying it.
• Finally before removing from gas, remove the lemon grass.
• Then throw in some fresh rosemary and give it one quick stir.
• Lemon & Rosemary sauteed vegetables are now ready to eat.
• You can serve this with thai red curry chicken or with pulao.

Love for Thai Cuisine

We went to Thailand to celebrate our first wedding anniversary. It was so much fun. I enjoyed the delicious thai food out there. But, the thai food we eat in India is very different than the thai food we ate in Thailand. Some of my all time favorite thai dishes are the red thai curry chicken, the green thai curry chicken and the thai mixed vegetables. So after a lot of experimenting I have tried to re-create these recipes adding my personal touch to them. Believe me, they are so good and delicious and so easy to make that you would also start loving thai cuisine.

So here goes the recipie.

Re-creation of the Thai Red Curry Chicken

An aromatic curry prepared with tender chicken breasts and assorted vegetables.

Preparation Time: 15 minutes

Cooking Time : 15 minutes.

Serves : 4

Ingredients:

1 tin coconut milk

1 tbsp thai red curry paste

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp lime juice

1/3 cup fresh basil leaves or dried basil leaves

2 tsp olive oil

1 pound chicken breast

1/2 medium bell pepper julienned

1 medium carrot shredded

1 medium zuchini cut into cubes

1 celery stick

8 broccoli flowers

Method:

• In a medium pan, combine coconut milk and red curry paste. Bring to a low boil and let it simmer for 5 minutes.
• Add soy sauce, brown sugar, lime juice and simmer for 5 more minutes.
• Finally, add basil leave and remove from heat and keep aside
• In a non-stick pan, heat olive oil over medium high heat.
• Season chicken with salt and pepper.
• When the oil is hot, add the chicken and cook till it is no longer pink in the middle.
• Then add the vegetables and saute until the vegetables wilt.
• Now add the chicken and the vegetables to the curry sauce and simmer for 5 minutes over low heat.
• Serve hot with sticky or jasmine rice.