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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)

Ingredients

Roasted Lemongrass -5gm
Roasted garlic-5gm
Roasted Thai ginger-5gm
Roasted Lemon leaves -3gm
Roasted green chillies-3gm
Roasted bird chillies-5gm
Veg stock-200ml
Lemongrass diced-50gm
Coriander root paste-10gm
Button mushrooms-15gm
Cabbage diced-10gm
Lemon juice-10ml
Coriander leaves-5gm
Salt1-0gm
Fried garlic-5gm

Method

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)

Ingredients

Minced /Ground chicken-200gm
Long beans diced-50gm
Fresh red chilli chopped-10gm
Garlic chopped-10gm
Bird chillies-10gm
Lemon leaves flakes-5gm
Basil leaves-5gm
Fish sauce-25ml
Sugar to taste
Soya sauce-5ml
Refined oil-40 ml

Method

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)

Ingredients

Button mushrooms-40gm
Tofu/Bean curd-40gm
Green peas-25gm
Snow peas-25gm
Carrot slices-20gm
French beans diced-20gm
Coconut milk-4 cups
Oil-20 ml
Salt to taste
Sugar (demerara)-to taste
Coriander leaves-5gm
Basil leaves-10gm
Red curry paste
Lemon grass-1 no
Lemon rind-1/2tbs
Dried red chillies-20gm
Shallots-15gm
Cumin seeds -2tsp
Thai ginger -5 gm
Garlic- 5gm

Method

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.

HRUDANANDA BEHERA

(The writer is sous chef at Taj Malabar, Kochi. His email id is behera_in@yahoo.com)

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