A Brief Introduction about Thai Cuisine: Thai Cuisine is very popular in the world. Some of the Thai delicacies have made it to the List of ‘Top 50 Delicious Foods of the World’. Thai food is all about right mix of Spices, Sour, Sweet and Bitter as well, and the most important thing is, that they know their environment, religion, values and heritage which clearly reflects in their food. Thai People add lot of greens and vegetables- of high medicinal value to their food. They don’t like their food to be simple. They believe they should have right amount of everything that a dish needs and it should be aromatic at the same time
History says many dishes that are popular now in Thailand were originally Chinese dishes. Around 15th Century, Hokkien people introduced these dishes to the Thailand. Around the same era, many other neighbouring countries like India, Indonesia and Malaysia have influenced their bit into the Thai Food culture, like introducing various spices, Rice etc. Rice is the staple grain of Thai Cuisine like most other Asian Countries. Many varieties of Rice are cultivated in Thailand. Red cargo rice, Jasmine rice, Purple rice etc.
Thai people prefer using Fresh herbs rather than dried herbs and spices. The Common flavours or ingredients that go in a Thai Cuisine are Garlic, Chillies, Lemon Grass, Cilantro, Shallots, Galangal (Ginger), Pepper, Kaffir Lime leaves, Fish Sauce/Stock ( imparts a unique character to Thai Food) Shrimps. Pork, chicken and duck are also widely used in a Thai Cuisine. To sum it up Thai Food is all about Freshness, Aroma and rich flavour.
Being a Vegetarian, I was pondering over the (veg) options of Thai Cuisines ,so I zeroed down to making Thai Red curry with Basil rice, but in my own way, tweaked it a bit and Voila! It turned out to be Delicious. So read on to know My Thai Red Curry’s Recipe
Veg Thai Red Curry
Cuisine: Thai
Cooking Time: 40-45 minutes
Serves: 4
Ingredients: For Thai Red Curry paste
- Thai Red Chillies -2 (I used simple red chillies available from the local market.
- Dry Red Chillies -2
- Galangal or Ginger – ½ inch ( I used Ginger)
- Garlic Cloves – 2-3 medium cloves
- Coriander seeds – 2 tsp
- Lemon Juice – ½ tbsp
- Black Peppercorns- ¼ tsp
Note: I had this thing called Ranjka (Wet Red Chilli Chutney) ready at home which I used as the Red Curry Paste; it’s made in almost all homes in Northern part of Karnataka, I made it using the ingredients as listed above, except for Peppercorns. You may use this Ranjka as it doesn’t alter the taste.
You may also add these ingredients for making the Red Curry paste.
- Shallots -2
- Kaffir Lime leaves – 2-3
- Cumin seeds – 1 tsp
- Soy Sauce (optional)
For preparing the Red Paste: Blend all of the above ingredients into the grinder make a semi solid or fine paste and keep it aside. Or as I mentioned earlier you may use the Ranjka also.
Other Ingredients:
- Steamed/par boiled Vegetables of your choice – I used Zucchini , Tofu, (Paneer could also be used) Red and yellow Bell Peppers -3 cups
- Thick Coconut Milk – 1 ½ cup
- Sesame oil or coconut oil- 2tbsp ( I used Regular Groundnut oil)
- Shallots /Spring onions- 2-3
- Garlic – 2-3 small cloves
- Ginger-1/2 tsp
- Lemon zest -1/2 tsp
- Vegetable stock
- Salt
- Basil leaves for Garnishing
Method:
- Rinse and Chop the Veggies –Zucchini, Red and Yellow Bell Peppers.
- Steam them a bit or Par boil them in a steamer or in a pot. Strain the vegetable stock and keep aside.
- Make small cubes of the Tofu (you may use Paneer also.)
- Heat the Oil in a pan; add chopped Spring Onions, Chopped Garlic, Ginger and sauté for 2-3 minutes. Now add the Red curry Paste, sauté the mixture for few minutes.
- Add 1 cup coconut milk to the paste. Mix well, also add the vegetable stock to the mixture and stir well.
- Bring the curry to boil.
- Add the boiled vegetables and the tofu cubes and rest of the coconut milk.
- Now add salt as per the taste and simmer for about 10 minutes.
- Add some lemon zest to the curry. You may also add few strands of lemon grass to the curry.
- Add some fresh chopped Basil Leaves to the curry and simmer for a minute.
- Veg Thai Red Curry is ready, garnish it with basil leaves.
- Serve the Veg Thai Red Curry with Jasmine rice, Lemon Grass Rice or Plain steamed rice.
Basil Rice Recipe:
- Take some Basmati or any fragrant rice.
- Cook them well in a pressure cooker with little water for 1-2 whistles not more than that. As the Rice may become soggy also add just half a spoon of lemon juice to it. (The texture of rice enhances) Or else you may steam the rice.
- Once the pressure settles down add dried basil herb, and finely chopped coriander leaves, I also added some dried thyme to get that complete herby taste and lastly add salt as required, then mix it gently. Basil Rice is ready.
