#51 DELICIOUS THAI CURRY

1.THAI GREEN CURRY

Ingredients-
For the green curry paste-

• Fresh lemongrass (sliced finely and minced)-1 stalk
• Ground coriander-2 tsp
• Ground cumin-1/2 tsp
• Small onion-1
• Garlic cloves-3
• Galangal(siamese ginger)-1 thumb-size piece
• Kaffir lime leaves (cut  into thin strips)-2
• Chopped fresh coriander leaves-1 cup
• Fresh basil-1/4 cup

For the curry-

• Kaffir lime leaves-2
• Coconut milk-1 can
• Carrot (sliced)-1
• Red bell pepper (sliced into chunky pieces)-1
• Fresh beans-4
• Fresh basil (roughly chopped)-1/2 cup
• Oil for frying -2 to 3 tbsp

Method-

• To make the green curry paste, place all pasta ingredients in a food process or or blender. Add some coconut milk, enough to blend the ingredients process well.
• Pour oil in a work or deep frying pan. Turn heat on medium-high flame and add paste. Stir-fry until fragrant (approx, one minute),then add the remaining coconut milk.
• Add lime leaves and reduce flame to medium-low. Cover and simmer, stirring occasionally for about five minutes.
• Add sliced carrot. Cover and simmer for another seven to 10 minutes or until carrot is soft enough to pierce with a fork.
• Finally, add bell pepper pieces and French beans. Stir continue cooking for two to three minutes.
• Serve hot with jasmine rice.

2.THAI YELLOW CURRY


Ingredients-

• Chicken breast or thing (chopped into small  chunks)-1 kg
• Potatoes(chopped into chunks)-3 large
• Tomatoes (chopped into chunks)-3 medium
• Coriander leaves (for garnish)1/4 cup
• Thai curry powder-2 tbsp
• Bay leaf-1
• Cinnamon stick-1
• Chili flakes or cayenne pepper, to taste-1/2 to 1 tsp
• Shallots (diced)-2
• Cloves garlic(minced)-4 to 5
• Galangal or ginger (grated)-1 thumb size piece
• Chicken stock-1/2 cup
• Tomato puree-1 tbsp
• Coconut milk-100 ml
• Fish sauce-2 to 3 tbsp
• Sugar-1/2 tsp or as per your taste
• Vegetable oil (for stir-frying)-10 ml
• Salt to taste

Method-

• Place a wok or large pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick and chili/cayenne. Dry fry these spices for 1 to 2 minutes, until they are lightly toasted and fragrant.
• Add 2 tbsp oil, Shallots, garlic, and galangal or ginger.Also add 5 tbsp of the chicken stock, enough to keep ingredients frying nicely. Stir-fry for one minute. Now add the chicken and potatoes. Stir-fry to ensure that they are coated with the spices.
• Add remaining stock and tomato puree while stirring well to combine. Finally, addthe coconut milk. fish sauce, sugar, salt. cinnamon stick and bay leaf.
• Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they ill keep potatoes from tenderising)
• When chicken is cooked and tender, taste the curry and add more spice, salt or sugar if required. Sprinkle the fresh coriander, serve hot with steamed rice