Wednesday, January 31, 2007

Red Thai Curry

Thai is one of my favourite cuisines. Red and green thai curry is like the safest dish to order in any Thai restaurants. This dish I have been making since quite some time now.. its become like that dish I make when I want something to be quick to be out on the table and yet want something not so ordinary! Also its a nice dish to make when you have unexpected friends over! I always have a can of coconut milk in the pantry and most of the times I also have canned bamboo shoots and baby corn in the pantry or in the back of my fridge!! The freshnes sof the dish and its complex flavors comes from the basil leaves. If incase you dont have basil leaves, by all means use dried basil instead.

The best thing about this dish is you really dont need ANY measurements. Just eye ball everything! Add more or less of the veggies and chicken. Eliminate the chicken slices and fish sauce to make it completely vegetarian.

We usually have it with plain jasmine rice or jasmine rice infused with lemon/lime/orange zest. Or even with basmati rice if I don't have jasmine rice at home!!! Its sooo damn versatile :)

1 can coconut milk
1 1/2 cup chicken broth/ veg broth / water
1 tspn soy sauce
1 tbsp fish sauce (optional)
1/4 cup tofu, cubed (optional)
1/4 cup boneless chicken, sliced (optional)
1/2 tspn brown sugar (Use the usual sugar if you dont have brown sugar)
2 cups of assorted veggies of your choice
(I usually use mushrooms, green bell pepper, red bell pepper, bamboo shoots, baby corn)
1 1/2 - 2 tbspn red thai curry (You get this in any supermarket in the asian aisle)
6-7 basil leaves, torn
1 tbspn olive oil

  • In a screaming hot wok, swirl the Olive oil on all side and add the chicken and stir till fully cooked
  • Slide the cooked chicken on one side of the wok, and on the other side add the curry paste and saute in the oil for about 30 secs.
  • Add the coconut milk slowly and dissolve the curry paste completely.
  • Add the broth or water and stir.
  • Once it starts boiling, add the sauces, sugar and salt if required.
  • Immediately add the veggies and cook for not more than a min, or else they will get soggy.
  • Add the basil and cook till it wilts.
Serve hot with rice and ENJOY! :)

1 comment:

Ayesha Seerin said...

Thai is my favorite too ...
Thanks for sharing the recipe