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ThaiRedCurryPaste_Featured2

There is something about things made at home specially pickles, spice mixes, sauces, jams and many such things. They lend utmost satisfaction and give a feeling of pride. The advantage of doing them at home is not merely monetary but such things are hygienic, chemical free and do not taste like store bought industrial bottled stuff. 

I always have my refrigerator stocked with home made Szechuan Sauce, Kimchi, Chimichurri, Pesto. Whenever a recipe calls for a particular type you don’t have to run and make a trip to market. On my last trip to delhi I got a good batch of thai ingredients. I love Tom Yum Soup for which galangal and Bird’s Eye Chillies are a must. I have some Lemongrass growing in my garden, so I decided to make a big batch of Thai Red Curry Paste. Its a basic paste for plenty of Thai preparations specially, soups, stir fries and main courses.

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The only hassle is to gather the ingredients and to bring them together doesn’t take much time. Specially when you are using non traditional way of grinding them, which is electric blender. Don’t judge me! Its a lot of effort doing it with mortar and pestle. I took the easy way and the curry paste still tasted divine. It filled my entire house with the aroma of these aromatic spices. You must try this to believe it.

 

Directions:

1. Chop the lemongrass root into small pieces. Let go off the long shoots. You can use them in Tom Yum Soup or to make tea. Take some dried Red Chilies, prik haeng. If you cant find this variety you can use ordinary red chillies. Deseed them and soak them in warm water for fifteen minutes before adding them to the paste.


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2. Chop Galangal.

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3. Add them to a grinder. Along with it add Whole White Pepper* and Dried Coriander Seeds.


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3. Also add to it Peeled Garlic and Fresh Coriander stalks.


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4. Also Add kaffir Lime Leaves** and Thai Red Bird’s Chili.


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5. Add Shallots or Red Onion and Salt.


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6. Add a spoon of water to ease grinding.

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7. Grind it into a course paste and put it in a bottle. Refrigerate till use. You can make Thai Red Curry With Sticky Rice. with this paste.

Other Thai Recipe you can try here are: Veg Tom Yum Soup.

Other International Cuisines you can try on The Secret Ingredient are:  Italian Frittata, Chinese Steamed Baos with Custard Filling, Mexican Black Bean Salad with Mangoes, Argentine Chimichurri.

ThaiRedCurryPaste_1[whohit]ThaiRedCurryPaste[/whohit]

 

[yumprint-recipe id=’190′]

 

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I have always been fond of clear soups. They are flavourful, light and don’t make you feel overly full. One day I was surfing on web to look for some delicious clear soup options. I was spell bound by the description of Thai Tom Yum Soup. It was spicy, sour and loaded with veggies. I planned to give it a try as I had lemongrass growing in my kitchen garden and galangal I had just got from my recent Delhi trip. I wanted to make a vegetarian version of this without shrimps. There are so many variations available. This is without coconut milk and tomatoes. Also I haven’t used any Thai Red Curry Paste.

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Tom Yum soup was followed by Thai Red Curry and Sticky rice in main course. That night’s dinner was unforgetful. I am still recovering from the blast of flavours I had in my mouth. If you have never tried this soup before I would say go for it. Its a weight watcher’s haven.

Directions:

1. Chop lemongrass into small pieces. Last three inch you can trim and discard.

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2. Peel off Galangal root and roughly cut into pieces.

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3. Put both chopped lemongrass and galangal in a mortar and crush it with a pestle. You want it to release its juices.

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4. Bring water to a boil in a dutch oven or any pot. Add crushed lemongrass and galangal.

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5. Let the water boil further along with lemongrass and galangal. Reduce heat to low and simmer 15 minutes. Remove galangal and lemongrass.


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6. Chop some veggies . I used Baby corn, Broccoli, Red & yellow bell pepper and mushrooms.

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7. Add them to the pot of aromatic water. Put the lid on. Boil them till the vegetables are tender.


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8. Add Fish sauce. If you are a vegetarian skip this altogether. 

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9. Add Soy Sauce.
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10. Squeeze in a juice of lemon. Season with salt and also add sugar to balance the acidity.


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11. Add chopped red chilli .

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12. Add Rice Noodles and give the soup a boil.

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13. Garnish with torn basil leaves and chopped coriander leaves.

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 Serve hot and enjoy the freshness of flavours.

Other International Cuisines you can try here are: Italian Frittata, Chinese Steamed Baos with Custard Filling, Mexican Black Bean Salad with Mangoes, Argentine Chimichurri.

If you are looking for more healthy soups : Russian Beetroot & Vegetable Soup , Zucchini Garlic Soup with Yak Cheese ShreddingsClassic French Potato Leek Soup Chicken Soup With RiceTomato SoupSoup of Red Kidney Beans.

TomYum_Featured1[whohit]TomYumVeg[/whohit]

[yumprint-recipe id=’174′]