Thai curry

I have never visited Thailand but I love Thai food. One reason behind my love for Thai food is that it is closely associated with Indian food. The dishes are sweet, sour and spicy.

Thai curry is the queen of all Thai dishes for me and I wanted to try making it in my kitchen. For me Thai curry and steamed rice is comfort food.

Let’s see the recipe below:

Ingredients:

  • Red Thai curry paste 2 table spoon (Easily available in the Godrej natures basket or any other super stores, or you can order online as well).
  • Coconut milk 1 1/2 cup
  • Oil 1 table spoon
  • Mixed vegetables 1 bowl (broccoli, mushrooms, zucchini, red and yellow bell pepper)
  • Thai curry kit (It includes, Thai ginger, lemon grass, kafir leaves)
  • Salt to taste

Method:

First, heat the oil in the pan and fry the thai curry paste.

Add thin portion of coconut milk and let it boil.

Grind the Thai ginger, lemon grass and kafir leaves in the grinder and add all this mixture in the boiling curry.

Parboil all the vegetables and add them in the curry.

Add salt.

In the end add little thick portion of coconut milk and let the curry boil for 5 minutes.

Serve the Thai curry with steamed rice.

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Mixed vegetable cooked in coconut milk

Sunday suppers are usually calm and peaceful as you are slowly getting ready to come out of the weekend mood. In such occasions, you need food which can give a kind of soothing feeling to your stomach as well as mind. Coconut milk is a very interesting agent which can be used to make light curries that you can have with steamed Rice or Appam (Kerala style dosa). I tried doing justice to the coconut milk by adding mixed vegetables and some basic Indian spices. The dish is extremely light to stomach and tasty at the same time.

Recipe as follows.

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Ingredients:

  • Coconut milk 1 cup
  • Potato 1
  • Mixed vegetables of your choice 1 cup
  • Green chili 1
  • Curry leaves 4-5
  • Mustard seeds 1 tea spoons
  • Salt to taste
  • Turmeric powder 1 tea spoon
  • Red chili powder 1 tea spoon
  • Hing a pinch
  • Oil 1 table spoon
  • Water to boil the vegetables

Method:

First wash the vegetables thoroughly. Along with potato I have used cauliflower, French beans, and carrot.

Chop all the vegetable in small pieces roughly around 1 inch each.

In a pan put 2 cups of water and 1 cup of mixed vegetable and boil it on slow flame.

Now heat the pan and add oil into it. Once the oil is heated, add mustard seeds and let them splutter.

Now add hing and potato pieces.

Saute the potato and now add turmeric powder, chili powder and stir for 2 minutes.

Now add water and cover the pan with lid. Keep checking until the potato is cooked.

In the meanwhile, remove the vegetables from the boiling water and keep them aside. Don’t over boil.

Now add the vegetables into the pan where potato is getting cooked. Stir everything thoroughly.

Now add coconut milk and stir well.

Add salt to taste and a little water to make the gravy consistent.

Add curry leaves and split green chilies.

Cover the pan with lid and let the curry boil for another 5 minutes.

After 5 minutes, remove the lid and serve the curry hot with steamed Rice or Appam.

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Coconut delight – A refreshing drink

Basically I am a tea loving person and I can go gaga over my affection towards tea. But tea is not the only drink which refreshes my fatigued body, I like a lot of cold drinks as well. One drink which is made using fresh coconut milk and a sour fruit called kokum is a must try drink especially during the summers. In Konkan region of India, this drink is served as an accompaniment with any spicy meal.

Kokum improves the digestion and helps alleviating diarrhea. It is also used as a substitute of tamarind in few of the dishes.

So let’s see how coconut milk and kokum can help you to keep your calm in the summers.

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Ingredients:

  • Coconut milk 1 cup
  • Dry Kokum 3-4 pieces
  • Garlic 1 clove
  • Green chili ½
  • Salt to taste
  • Mint leaves

Method:

First grate the fresh coconut and squeeze to extract the milk out of it. You can use the ready-made coconut milk extract as well.

In a bowl soak the dry kokum in hot water till it releases all juices and after 15 minutes, remove the kokum from the bowl. You need to use the juice of kokum which remains in the bowl.

Take one clove of garlic and half green chili, and little salt and smash everything in the mortar (if you have) or crush it using a wooden spoon.

Now in a glass or tumbler, add the coconut milk, little kokum juice, and add the crushed chili-garlic in it. Check the salt, if you think it is less, add more. I prefer using a pinch of sugar to balance the taste.

Stir everything well and add mint leaves.

Serve chilled.

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