After several requests, here it is, the recipe of Chris's veggie thai curry that I'm always drewling over and posting pictures of on Instagram..... Written by Chris.
Rice
Ingredients
cup of basmati or jasmine rice
1 tablespoon of butter or indian plant butter (you will find it in an Asia food store)
1 teaspoon of salt
Preparation:
Rinse the rice in a strainer. Fry the butter, salt and the rice in a pan until it is shiny. Add 1-1.5 cups of water. Put the lid on the pan and wait until the mixture boils, as soon as it boils, switch off the stove and leave the pan on the hot plate for about 15 minutes.
Vegetarian Thai Curry
Ingredients (3-4 people):
2 tablespoons of butter or indian plant butter
1-2 tablespoon of sesame oil (if you like the taste, otherwise use normal oil)
1 tablespoon of salt
1 tablespoon of sugar
1 tablespoon of Curry paste (I use Mae Ploy and I found it quite spicy, if you use something else try and add more curry paste to enhance the taste, if you like it)
1-1.5 tablespoons of fish sauce
1 stick of lemongrass
Veggies (potatoes, pumpkin, aubegine, thai-aubergine, mushrooms, cherry tomatoes, etc)
Sweet (Thai) basil (some prefer Lemon- or Orange-Leaves)
1 pack or can of coconut milk (about 0.5 liters)
Preparation:
Prepare all the veggies and ingredients first, cut the lemon grass into pieces and open the pack or can with coconut milk. Put the butter into a frying pan and heat it up. Add the curry paste and the lemon grass and fry it good. Then add the coconut milk and the same amount of water (you can flush out the pack or can which contained the coconut milk).
Add the hard veggies first (potatoes, pumpkin, zucchini, etc.). Add the salt, sugar, fish sauce and sesame oil. At this point you can also try and vary with different other asian sauces such as Hoisin sauce, Oyster sauce, Pad Thais sauce or the like (TRY THE CURRY AFTER EACH SAUCE-SHOT, SOME OF THE SAUCES ARE REALLY STRONG AND CAN DESTROY THE TASTE). Add the thai basil leaves. About 2-3 minutes before you serve the Curry, add the soft veggies (cherry tomatoes, mushrooms, etc.).
Serve the Curry with some fresh Coriander leaves on top.
Timing:
I normally start the "Mise en place" then I make the rice and then I cook the Curry, which takes about 10-15 minutes, so the rice is ready when the Curry is done :).
Enjoy and let me know how to improve the taste :).
Regards,
Chris
Rice
Ingredients
cup of basmati or jasmine rice
1 tablespoon of butter or indian plant butter (you will find it in an Asia food store)
1 teaspoon of salt
Preparation:
Rinse the rice in a strainer. Fry the butter, salt and the rice in a pan until it is shiny. Add 1-1.5 cups of water. Put the lid on the pan and wait until the mixture boils, as soon as it boils, switch off the stove and leave the pan on the hot plate for about 15 minutes.
Vegetarian Thai Curry
Ingredients (3-4 people):
2 tablespoons of butter or indian plant butter
1-2 tablespoon of sesame oil (if you like the taste, otherwise use normal oil)
1 tablespoon of salt
1 tablespoon of sugar
1 tablespoon of Curry paste (I use Mae Ploy and I found it quite spicy, if you use something else try and add more curry paste to enhance the taste, if you like it)
1-1.5 tablespoons of fish sauce
1 stick of lemongrass
Veggies (potatoes, pumpkin, aubegine, thai-aubergine, mushrooms, cherry tomatoes, etc)
Sweet (Thai) basil (some prefer Lemon- or Orange-Leaves)
1 pack or can of coconut milk (about 0.5 liters)
Preparation:
Prepare all the veggies and ingredients first, cut the lemon grass into pieces and open the pack or can with coconut milk. Put the butter into a frying pan and heat it up. Add the curry paste and the lemon grass and fry it good. Then add the coconut milk and the same amount of water (you can flush out the pack or can which contained the coconut milk).
Add the hard veggies first (potatoes, pumpkin, zucchini, etc.). Add the salt, sugar, fish sauce and sesame oil. At this point you can also try and vary with different other asian sauces such as Hoisin sauce, Oyster sauce, Pad Thais sauce or the like (TRY THE CURRY AFTER EACH SAUCE-SHOT, SOME OF THE SAUCES ARE REALLY STRONG AND CAN DESTROY THE TASTE). Add the thai basil leaves. About 2-3 minutes before you serve the Curry, add the soft veggies (cherry tomatoes, mushrooms, etc.).
Serve the Curry with some fresh Coriander leaves on top.
Timing:
I normally start the "Mise en place" then I make the rice and then I cook the Curry, which takes about 10-15 minutes, so the rice is ready when the Curry is done :).
Enjoy and let me know how to improve the taste :).
Regards,
Chris
Great, thank you! I'll try it, but I'm thinking of adding some fruits (pineapples, perhaps?). What do you think?
ReplyDeleteHi Sylvie, sure why not, I guess Banana might also be an option. The fruits should reduce the spicyness... I think.
ReplyDelete