Thai Red curry / Vegetarian

It took me some while to get accustomed to the taste and flavors of Thai food. Primarily had to do with the strong pungent tastes of the curries. It really depends on where you try your first dish. The first time I tasted a green curry in a dainty little shanty on the streets of chicago I sweared never to put it in my mouth ever. So strong was the repulsion that I went about warning half the world why they should not out this thing ever in their mouth.
Then came a time when I had little option when I was working pretty late in the night. This time I was in Sydney, a place much like Mumbai that is lit up when the world decides to retreat in their cosy beds. A colleague suggested a place for popular for mid-night snacking that serves Indian style food. Anything that brings me closer to home I said. 


Most take away joints in Sydney offer a paper packaged dish which has 2 curries , rice and a side dish available for as low as 5 Australian Dollar. I polished off the dish which had a red curry that tasted close to manglorean style fish dishes. Ofcourse a little sharper in taste. I had decided to eat there for as long as I was supposed to stay. Next day the colleague took me back there in bright day light for lunch. I read the name of the place - Thai centre. 
I decided to give things a fresh start. After some research I realized that I favor vegetarian thai dishes (I must admit my love for prawns in lemon grass at China Bowl- for some other day). So cutting my story short, I make thai red curry now at home whenever I can lay my hands on galangal and lemon grass.



Ingredients
250 gms of mix chopped vegetables(Cauliflower,broccoli,capsicum, carrots, zucchini, beans etc.) 
150 gms Tofu/ Paneer
1 cup thick coconut milk
1/2 cup thinned coconut milk
salt to taste
Oil for cooking
for the red curry paste
1 thai red chilly (add more if you like)/ 4-5 dried red chillies soaked in water
1 small onion finely chopped
3-4 garlic cloves
1 inch galangal/ 2 inch ginger
1/2 tspn cumin seeds
2 tspn coriander seeds
2 tspn chopped lemon grass (base cleaned and chopped)


Method
1) Grind all the ingredients for the paste to a fine consistency. Add water if you like.
2) In a pan, heat some oil, add the fresh red curry paste and saute.
3) Add all the vegetables and chopped tofu and stir them well.
4) Remove the pan from heat and slowly add the thick coconut milk. Stir in to form a thin paste.
5) Add the thinned coconut milk and mix 
6) Let the curry simmer.
7) Garnish with carrot flowers / coriander 


Serve with steamed hot rice

7 comments:

Aarthi said...

awesome recipe

Preeti Garg said...

Awesome....

visit @my blog for my first event in ur free time :-)
Preeti
Ongoing Event--Color n Sweet-HOLI FEST
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Smitha said...

yummy recipe! looks wonderful too!

Nisha said...

Does take time for some people to get used to the smells & flavors in Thai food, but once a connection clicks - you're hooked on to it forever! :D

Anjali Bapna Shukla said...

Thai Curries are always one of the best after Indian ones for sure 9for me ;)).
This is a treat, my dear. :)

Archana said...

I have one daughter who swears by this curry and one who swears off.FIL who will not touch this So this is made rarely. Have a good mind to try this one out tomorrow.

Sravs said...

wonderful curry !! looks superb !! Thanks for linking to the event !!

Ongoing event CC:Vegan Diet - Plant Based Food

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