My blog seems to be forming a pattern ,or so I think.
I tend to write-up a post that takes you on a food journey of sorts,perhaps a culinary trail,a visit to an exotic land coupled with a food demo and a recipe.These posts are then followed by a tried and tested recipe that I have experimented with in my kitchen.Well I quite like this format as it gives the reader a variety and my aim of course is to take you down some parts unknown with a guide to some unique culinary attractions.
Now there is a section that I had been meaning to start off for sometime now and well here it is.I want to add-on some fuss free,easy to cook up,ready in 30 minute meals that have less prep time and aim at making weeknight less stressful for all of us.So here we go with the first of the recipes.This is my to go Curry in a hurry for times where the family is craving a good quick fix Asian delight.It is a meal by itself as I serve this up with some sticky Jasmine rice and if time permits a quick raw papaya salad to go along with it.
I’ve chosen to use a ready Red Thai Curry paste for this recipe.There are various brands available,all though I do make up a mean curry paste from scratch,which stays well once refrigerated. This curry has an assortment of fresh vegetables and do feel free to add some of your own choice.The baby aubergines are optional,all though they do add a great texture and bite to this Thai curry.The use of fresh Thai basil is quite important here as it highlights the flavour very well.Another key ingredient that balance’s out this dish really well is the Thai Fish sauce.Take care to measure the sauce out before adding it into the curry as it is quite strong. Last but not the least is a squeeze of lemon juice that adds some zing to the curry.You may even use chicken for this recipe.
Thai food can be made as simple as you wish. The key is to prep up well and ensure you have all the right components as this cuisine involves handling the different ingredients and flavours to create a harmonious finish. Some prefer to call it a jumble of flavours all though the emphasis is on lightly prepared dishes with strong aromatic components with a spicy edge.
This delicious Thai Curry is ready in less than 30 minutes from start to finish.
Go on and get cooking!!!
You may like to take a look at a demo of this recipe which I did for Masterchef Sanjeev Kapoor’s Youtube Videos : https://youtu.be/yyjv1fcHlfs
THAI Red CURRY (Shrimp) Serves 6 people
- 300 g Medium Prawns ( shell off and deveined)
- 1 tin coconut milk (depending on thickness desired)
- 2-3 Thai red chilies (diagonally chopped)
- 1 tsp. ginger-garlic paste
- 2 green onions (finely chopped)
- 2tbsp Thai Red curry paste
- 1 tsp. sugar
- 3-4 tsp. fish sauce
- ½ cup baby Aubergines (optional)
- ½ cup chopped mushrooms
- 1 small red capsicum chopped
- Baby corn (sliced lengthwise and cooked)
- Few Basil leaves (torn)
- 1 tsp. lemon juice
- ½ cup vegetable stock
- Salt to taste
- Chopped coriander
- 2tbsp vegetable Oil
- Heat a pan and drizzle with some oil. Add the prawns and cook for about 5-7 minutes or till done and keep aside.
- Add another tbsp. of oil in a pan and fry the white parts of the onion. Add the ginger-garlic paste and fry for a couple of minutes. Then add the red curry paste and fry for about 4-5 minutes.
- Next add the chopped mushroom and red capsicum and sauté till cooked. Now add the cooked baby corn and Aubergines and cook for a while .Mix in the prawns at this stage.
- Add the fish sauce and sugar and stir.
- Now lastly add the coconut milk and bring to a boil.
- Add the stock and salt and simmer for 5 minutes.
- Add salt and garnish with chopped coriander and basil leaves
- Serve hot with Thai Jasmine Rice.