My experience with Thai Food started during our stay in Singapore.With loads of Thai restaurants and Thai Food stalls to try I used to eat my heart out. It was during this time that I developed my taste and liking for Thai food. After reading a few recipes and food blogs on the internet, I realized that making Thai food is really easy and quick. In Singapore the supermarkets had a variety of ready made Thai pastes available.You just needed to add vegetables, meat and coconut milk and it was ready to eat. When we moved to Australia I did not have lot of choices in readymade Thai curry paste (I needed to buy one without shrimp paste and fish sauce), but still managed to find some.But as luck would have it, a few weeks back I was watching a food show by Jamie Oliver and he showed how to make Thai Red curry pasted at home.It was an easy recipe and I decided to try it.Along with that he also showed a very nice Thai style Cucumber salad.I tried both these recipes and it tasted very nice.So here I am sharing this recipe of Thai Red curry and Cucumber Salad.
Thai Red Curry:
Ingredients for the paste
Garlic 2 cloves
Ginger 1" piece (If you are able to get Galangal better)
Lemon grass 1 stick chopped (This is an important ingredient)
Tomato paste 1 big tablespoon
Roasted red pepper - 6 pieces (I used the one you get in Cans)
Coriander a bunch
Red chillies - 2 (adjust according to your spice level)
Kaffir Lime leaves 6 (This is an important ingredient)
Soy Sauce 1 tsp
Veg Oyster Sauce 1 tsp
Mix all the above ingredients in a food processor and make a paste.You can also store this paste in the fridge for upto 15days.
Ingredients Thai Red curry
Chicken pieces 250gm - Marinate chicken with some of the paste and keep aside (for those making veg version skip this)
Carrots diced 1/2 cup
Eggplant dice 4-5 pieces
Onion diced 1/2 cup
(You can add any veg like Broccoli, snow peas)
Coconut milk 1 can
Red curry paste 2 tbsp
Oil (Sesame oil if available)
Garlic chopped 1/2 tsp
Coriander for garnishing
1. In a wok heat some oil , when hot add chopped garlic and saute for a minute. Add the eggplant , carrot , onions and marinated chicken and saute till half cooked.This should take around 3-4 mins.
2. Now add the Red curry paste and mix well. Sprinkle some water and cook .
3. Now add the coconut milk and let it cook on medium heat till veges and chicken is done.
4. Add salt mix well and garnish with coriander.
It may not be the most authentic Thai curry but I still liked it
Thai style Cucumber Salad
Lime juice 2 tbsp
Seasme oil 1 tbsp
Soy sauce 1 tbsp
Oyster Sauce 1 tbsp
Ginger garlic paste 1/2 tsp
Coriander chopped a bunch
Red chillies deseeded and finely chopped 1
Peanut crushed 1 tbsp
1. For dressing - In a bowl mix all the ingredient from Lime Juice to Gingergarlic paste and keep aside.
2.Now take the cucumber peel of the skin .Now keep peeling the cucumber till you reach the center part.You will get thin shaved cucumber pieces.Assemble this in a bowl.
3. Now add salt, chopped coriander, the dressing, some of the crushed peanuts.Mix well.Garnish with crushed peanuts and red chillies and serve.
Prepare the Salad fresh and serve otherwise it can get soggy. You can keep the dressing prepared and mix only when serving.
I served the Thai curry with steamed Jasmine rice and a side of Cucumber Salad.