My favourite cuisine is Thai and I like the use of Tamarind and Red chilli in their food to make it spicy and tangy.
The food is quite similar in taste to Indian and Chinese and is unique in its own way.I like to take the technique and put my touches to make a dish which is wonderful to have with soft rice,usually enjoyed with jasmine rice.
The flavours I try to infuse are going to make you want for more and anyone can change it according to your palate.
Few precooking things to do are:
-Soaking of tamarind and sieve the pulp for use
-Fresh coconut milk/dissolve coconut milk powder in water
-Peeling off garlic cloves
-Use of coriander stalks.
-Roasted peanuts
Ingredients:
1)Tamarind pulp 2 tablespoon
2)Coconut milk 1 cup
3)Fresh green coriander with stalks
4)Mix vegetables block chopped (carrots,green and red bell pepper,baby corn,cauliflower,brocolli,tofu).
5)Salt
6)Honey one tablespoon
7)Red chillies as per your hot levels
8)Garlic 5-6 cloves and Ginger 1 inch
9)Basil for herb seasoning
10)Oil for cooking
We start with taking cloves of garlic,ginger, red chillies and coriander stalks and grind them to paste.Then we blanch our veggies that is put in hot water and then plunge in cold water immediately.We take oil in pan and add paste made then add basil and salt.Add veggies in this roasting paste and add honey and tamarind pulp.Add little water and let it boil for few minutes,then add coconut milk .We wont boil the curry for long after adding coconut milk.It is enjoyed with boiled rice and best tastes when served hot.Garnish with coriander leaves and peanuts.
In original thai curry use of galangal(thai ginger),kaffir lime leaves, lemon grass and fish sauce are essential ingredients but we have tried using our own ingredients and make out our version of curry.Try and enjoy!!!
The food is quite similar in taste to Indian and Chinese and is unique in its own way.I like to take the technique and put my touches to make a dish which is wonderful to have with soft rice,usually enjoyed with jasmine rice.
The flavours I try to infuse are going to make you want for more and anyone can change it according to your palate.
-Soaking of tamarind and sieve the pulp for use
-Fresh coconut milk/dissolve coconut milk powder in water
-Peeling off garlic cloves
-Use of coriander stalks.
-Roasted peanuts
Ingredients:
1)Tamarind pulp 2 tablespoon
2)Coconut milk 1 cup
3)Fresh green coriander with stalks
4)Mix vegetables block chopped (carrots,green and red bell pepper,baby corn,cauliflower,brocolli,tofu).
5)Salt
6)Honey one tablespoon
7)Red chillies as per your hot levels
8)Garlic 5-6 cloves and Ginger 1 inch
9)Basil for herb seasoning
10)Oil for cooking
We start with taking cloves of garlic,ginger, red chillies and coriander stalks and grind them to paste.Then we blanch our veggies that is put in hot water and then plunge in cold water immediately.We take oil in pan and add paste made then add basil and salt.Add veggies in this roasting paste and add honey and tamarind pulp.Add little water and let it boil for few minutes,then add coconut milk .We wont boil the curry for long after adding coconut milk.It is enjoyed with boiled rice and best tastes when served hot.Garnish with coriander leaves and peanuts.
In original thai curry use of galangal(thai ginger),kaffir lime leaves, lemon grass and fish sauce are essential ingredients but we have tried using our own ingredients and make out our version of curry.Try and enjoy!!!
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