THAI RED CHICKEN CURRY

Thai cuisine is my favourite as I love spicy food. It is not time consuming when you have the sauces handy. I prepare and store them ahead of time to make it easier. Here is an easy Thai red chicken curry recipe for you to prepare a delicious meal for your family. The home made Thai red curry paste makes the curry aromatic and flavourful. Serve it with plain boiled Jasmine rice and enjoy your "at-home" Thai curry meal.

Ingredients:
Chicken ..... 250 gms (preferably boneless)
Thai red curry paste ..... 2-3 tbsps ( add according to your taste and liking)
Red capsicum/ bell pepper .. 1/4 cup (cut into cubes)
Snow peas ..... few pods (cut into big pieces)
Carrot ..... few thin slices
Baby corn ... 2-3 (cut into 2 )
Shiitake mushrooms .. 1/4 cup (sliced)
Cherry tomatoes ..... few
Shallots .......... 6-7 (peeled and cut)
Basil leaves ... few
Kaffir lime leaves .. 1-2
Lemon grass .... 2-3 pieces
Coconut milk .... 1 cup
Garlic ..... 2-3 pieces (crushed)
Soy sauce ..... 1 tsp (for marination)
Fish sauce ........ 1 tsp
Sugar ............... 1/2 tsp
Lemon juice .... 1 tbsp
Oil .................. 2-3 tbsps
Salt ................ to taste (add carefully as the fish sauce is quite salty)

See Thai Red Curry Paste recipe - HERE 

Method:
1. Cut the chicken into cubes and marinate it with little soy sauce and garlic paste.
2. Cut all your vegetables and keep them ready before you start cooking.
3. In a wok heat oil and fry the chicken pieces until they change the colour. Add the lemon grass and kaffir lime leaves while frying.
4. Now add the shallots and all the vegetables one by one (except cherry tomatoes) stirring so that they get cooked evenly.
5. Take care not to overcook the vegetables as they have to remain slightly crunchier.
6. Add the coconut milk and half a cup of water.
7. Stir in the fish sauce, lemon juice, sugar and salt to taste.
8. Tear a few basil leaves and add to the boiling gravy along with the cherry tomatoes.
9. Simmer for one minute and swith off the gas.
10. Discard the lemon grass and kaffir lime leaves before serving.Garnish with fresh basil leaves.

Note: You can replace the shiitake mushrooms with any other variety if they are not available.

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Thai Red Curry Paste

THAI RED CURRY PASTE

Thai red curry paste is very easy to make and home made is always better than the store bought ones which have preservatives. The chilli level can be adjusted to your liking. If you want it a bit milder you can add a little tomato puree. Traditionally this paste is made in a pestle and mortar but if you don't have you can use a food processor.

Ingredients:
Fresh red chillies ... 8 -10
Lemon grass ........ 1 stalk (use the white part)
Kaffir lime leaves .... 2-3
Coriander stems ....... 1/4 cup (chopped)
Shallots ........... few
Galangal ............ 1 inch piece
Garlic ................ 1 pod
Lemon juice ..... 1-2 tbsps
Coriander seeds .... 1 tbsp
Black or white pepper corns ... 1 tsp
Shrimp paste ........ 1 tsp
Salt .... 1/4 tsp

Method:
1. Dry roast the coriander seeds.
2. Peel the shallots, garlic, galangal and cut into small pieces.
3. Chop the, kaffir lime leaves, lemon grass and coriander stems.
4. Grind all the ingredients to a smooth paste.

Note: You may add a little coconut milk to make the grinding easy. If you want to store the curry paste saute it in oil. Add enough oil to cover the sauce to keep it good for a longer period.

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TOM YUM SOUP WITH SHRIMP ( Authentic Thai Style )

                                                     Tom Yum Goong Nam Sai 

Tom yum soup is a very popular one in the Thai Cuisine.. It is also a street food of Thailand. I love this soup for it's spicy and tangy flavours, a combination of lemon grass, galangal, kaffir lime leaves, Thai chillies etc etc..  Though this soup is usually made with shrimps, you may also try out with any other sea food or chicken
There are two versions of Tom Yum Soup....
Tom yum goong nam sai -  is tom yum with shrimp and clear broth.
Tom yum goong nam khon - is the creamy / milky version.

Ingredients:
Shrimps ... 200 gms
Lemon grass .. 1 stem
Galangal ....... 1 small piece
Kaffir lime leaves ... few
Lemon juice ....... 2-3 tbsps
Garlic .... 2 - 3 cloves
Thai chillies ..... 2-3 (as hot as you like it)
Oyster mushrooms .... 100 gms
Shallots  ... few
Cherry tomatoes .... few
Coriander leaves ... handful
Fish sauce .......... 1 tbsp
Sugar ..... 2 tsps
Salt ... add a little if needed as the fish sauce is salty.

For the creamy version:
Chilli sauce .... 1 tbsp
Evaporated milk .. 4-5 tbsps

Method:
1. Take about one litre of water in a pot and bring it to boil.
2. Tip in the galangal, kafir lime leaves, lemon grass stalks and crushed garlic.
3. Simmer and allow it to boil for 10 minutes to release the herb flavours.
4. Now tip in the cleaned shrimps and mushrooms. Crush the chillies and add to the boiling soup.
5. Allow to boil for 2-3 minutes more.
6. Peel the shallots and cut them into halves. Also cut the the cherry tomatoes into halves.Put them into the pot.
7. Next add the fish sauce, sugar, lemon juice and a little salt if needed after tasting because the fish sauce is salty.
8. Boil for one minute and turn off the heat as the tomatoes and shallots should not be over cooked.
9. Add chopped coriander leaves now to retain the freshness and vibrant colour which is lost during the cooking process.
Now you have the clear version of Tom Yum Soup..

                                            Tom Yum Goong Nam Khon

For the creamy version :
After the step 8 ...
Add one tbsp of chilli sauce and stir in the evaporated milk.
Boil for one minute and turn off the heat.
Add the coriander leaves.

 Serves 2
Note: The sourness and chillies in this soup should be adjusted according to your preference.
The recipe is adapted from here 

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SPICY THAI GREEN PAPAYA SALAD

Green papaya or raw papaya salad is a very popular one among the Thai dishes. The fresh red chillies add the zing to it. They are crushed in a pestle and mortar along with other ingredients used for the dressing and mixed with the grated green papaya. If you don't have a pestle you can chop just them very finely. Usually dried shrimps and peanuts are added to this salad and it is called "SomTumThai". But you can skip adding the shrimps if you like and just add the crushed peanuts as I have done.

I am a great fan of Thai Cuisine.. there are so many soups to choose from.. one of my favourites is a simple Thai Tomato Soup from Nayna's blog... easy to make and so flavourful.
. Yellow Thai Curry with Vegetables that my friend Mayuri makes is to really die for .. do check it out in her space. I am sure you will love it too.
Thai Cucumber Relish made by Priya Sinivasan is something that you will love as an accompaniment with the spicy Thai meals.
Another dish you should go for is - Pernakan Pancakes . they are Thai rice flour and coconut pancakes. Mireille Roc is too good in making all these exotic dishes. These can make a nice breakfast for kids.

 Now let's proceed to make  the green papaya salad..

Ingredients:

Green papaya ... 1 (peeled and grated about 2 cups)

Cherry tomatoes .. 4-5 (use normal one if you don't have the cherry tomatoes)

Green beans ....... 5-6

Bean sprouts ....... 1/2 cup

Fresh red chillies .. 1

Garlic .................... 1 clove

Lemon juice ......... 2 tbsps

Fish sauce ............. 1 tbsp

Palm sugar ........... 1 tbsp

Roasted and crushed peanuts .... 2 tbsps

Add salt only if you need as the fish sauce is salty.

Method:

1. Peel and grate the green papaya.

2. Boil the green beans lightly adding a little salt. They should remain crunchy and not overcooked. Cut them into 2 inch pieces.

3. Crush the red chillies and garlic. add the lemon juice, fish sauce and palm sugar. Mix them well. Add salt only if needed as the fish sauce is quite salty.

4. In a bowl mix the grated green papaya, sprouts, beans and tomatoes. If using cherry tomatoes cut them into two or the normal one into thin slices.

5. Add the prepared dressing and stir. 

6.  Just before serving mix the crushed peanuts. Garnish with chilli slices.

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