Tantalising Thai cuisine
Gaeng Phed Tao-Hu-Prao-Hed Thua Phak (Curry made of tofu, mushroom and vegetables)
WITH THE Indian palate getting accustomed to foreign flavours, Thai food has become familiar and popular with us. Its spicy, lemony and fresh flavours of herbs is now much sought after, tickling and tantalising the taste buds.
Various herbs like lemongrass, kaffir lime, kaffir lime leaves, basil leaves, kha ginger, krachai, etc give a distinct flavour to the food. Coconut is also used in many forms, which gives the gravy a smooth richness.
Krathi Kalampee Je
(Sour and spicy cabbage soup)
Roasted Lemongrass -5gm
Roasted Thai ginger-5gm
Roasted Lemon leaves -3gm
Roasted green chillies-3gm
Roasted bird chillies-5gm
Coriander root paste-10gm
Make a fine paste using roasted garlic, ginger, lemon grass, lemon leaves, green and bird chillies.
Heat the stock in a pan and add the prepared paste, salt, coriander root paste and lemon grass.
Add the mushrooms, cabbage and cook for a minute. Add lemon juice and serve hot garnished with fried garlic and coriander leaves.
Phad kai Kapprao
Phad Kai Kapprao (Ground chicken with bird chillies and basil)
(Ground chicken with bird chillies and basil)
Minced /Ground chicken-200gm
Long beans diced-50gm
Fresh red chilli chopped-10gm
Lemon leaves flakes-5gm
Sugar to taste
Refined oil-40 ml
Heat non-stick kadai, add oil, garlic, chillies, bird chillies, lemon leaves, and fry till garlic turns brown. Add the ground chicken, Soya sauce, fish sauce, sugar and stir-fry on a slow fire. Add the long beans. The chicken should form into lumps. Finally add the basil and cook for a minute. Check the seasoning (should be spicy and sweet) and serve hot with rice.
Gaeng Phed Tao-Hu Prao Hed Thua Phak
(Curry made of tofu, mushroom and vegetables)
French beans diced-20gm
Coconut milk-4 cups
Salt to taste
Sugar (demerara)-to taste
Red curry paste
Lemon grass-1 no
Dried red chillies-20gm
Cumin seeds -2tsp
Thai ginger -5 gm
Coarsely grind all the ingredients of red curry paste. Blanch the mushrooms, green peas, snow peas, beans, and carrots and refresh them in cold water. Heat a little oil in a saucepan.
Add the curry paste, sugar, salt and cook till sugar and the salt melts. Add the coconut milk, reduce the curry and add the tofu and blanched vegetables.
Cook for a minute, check the seasonings and finish with a hand full of basil. Serve hot with steamed rice.
(The writer is sous chef at Taj Malabar, Kochi. His email id is firstname.lastname@example.org)
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