Thai Green Curry With Jasmine Rice

For the fourth day of this Mega Blogging Marathon I am going to post a curry recipe from Thai cuisine. We both like Thai cuisine may be because of the flavors. Thai cuisine is rich in flavors and creamy texture of coconut milk. I have tried Thai red and yellow curries before and wanted to try this green curry from long time. Tried this green curry for few times with different vegetables and every time we enjoyed it . To day I used carrot, baby corn and two color capsicums. But you can use any other vegetables like cauliflower, broccoli, mushrooms, tofu, brinjal.
so let's check the recipe.....
INGREDIENTS:---
FOR GREEN CURRY PASTE:---
Green chillies  ---  10
Shallots  ---  3
Garlic cloves  --  9 
Thai basil ---  few leaves
Galangal  ---  1 inch piece
Lemon grass  ---  3 inch piece (grated)
Lemon rind  ---  1/4 tea sp
Coriander roots  ---  1/2 cup
Coriander seeds  ---  2 tea sp
Cumin seeds  ---  2 teasp
Salt to taste
To make a paste:
Grind all above green curry paste ingredients with little water in to a fine paste and leave a side..
INGREDIENTS FOR CURRY:--
Carrots cut in to rounds  ---  1 medium
Baby corn cut in to one inch pieces  ---  6
Green capsicum  ----  1 big cut in to cubes
Red capsicum  ---  1 big cut in to cubes
Lemon grass  ---  5 stalks
Lemon juice  ---  1 tea ps
Salt to taste
Fresh coconut milk  ---  3/4 cup
Fresh basil leaves  --- 2
Oil   ----  1 tab sp

                                 

METHOD:----
1. Tie lemon grass in a muslin cloth and crush lightly. 
2. Take carrot and baby corn pieces in a pan and put lemon grass bundle and blanch the vegetables.
3. Heat oil in a pan add green curry paste and roast for a minute then add capsicum pieces, stir well for a minute then add blanched vegetables, lemon juice and cook in amedium heat for four minutes.
4. Add three cups of water and bring to a full boil then add again lemon grass bundle and cook for five minutes.
5. Remove the lemon grass bundle add salt to taste and coconut milk, lower the heat and cook for a minute add basil leaves and  switch off the heat...
Serve hot with jasmine rice.....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Thai Yellow Curry For T

    T for Thai cuisine,Thai cuisine is one of the most popular cuisine all over the world. Thai cuisine is mainly divided in to regional cuisines, corresponding to the four main regions. Thai culinary traditions and cuisine are very much influenced by regional and neighbor's. Thai meals typically consist of rice as main dish with many side dishes. Thai curry is one of those side dishes, but these curry are in two different way one like a stew which contain coconut milk and cream with meat or vegetables. this type of curries are popular in central and west Thailand. the other one is dry means stir fries. These Thai curries are much different from Indian curries. Thai curries include lemongrass and lime leaves and shrimp paste which we don't use in Indian curries.
to day my recipe is one of those curries which is well known as Thai Yellow Curry. There are many variations for this yellow curry. this is most popular in west and south regions specially Muslim cuisine. In southern Thailand this dish is known as Kaeng som means sour curry. this recipe contains tamarind, fish and vegetables. The other yellow curry contains coconut milk and coconut cream. But this Yellow curry is much popular out side Thailand other then in the country.
Thai Yellow curry is normally served with steamed rice or round rice noodles.
Let's check the recipe....
Recipe source from Here
INGREDIENTS:---
Carrots  ---  2 medium cut in to small cubes
Baby corn  ----   10 cut in to small cubes
Button mushrooms  ---  8 cut in to four
Capsicum green   -- 1 small cut in to cubes
Capsicum red ---   1/2 cut in to cubes
Thai basil  ---  1 tab sp chopped
Sugar  ---  1/2 tea sp
Soy sauce  ---  1 tea sp
Coconut milk  ---  1 cup thin milk
Coconut milk   ---  1/2 cup Thick milk or  you can use coconut cream
Oil ---  2 tab sp
Salt to taste
FOR YELLOW CURRY PASTE:--
Shallots  --  3 chopped
Coriander seeds  ---  2 tea sp
Cumin seeds  ---  2 tea sp
Black pepper  --- 1/4 tea sp
turmeric powder  ---  1 tea sp
Fresh Thai red chillies  ---  2 (I used bird eyes chillies)
Galangal or ginger  ---  1/2 inch piece
Garlic cloves  --- 3 cloves
Kaffir lime leaves  ---  2 medium (I didn't fined them so I used 1/2 tea sp of lemon zest
Lemon grass  --- 1 stalk
METHOD:--
1. Take all ingredients for curry paste in to a blender jar make a smooth paste with a little bit of water and set a side.
2. Heat oil in a pan add curry paste saute for three minutes then add thin coconut milk cook for two minutes.
3. After two minutes add all chopped vegetables, salt, sugar give a good stir and add 2 cups of water or vegetable stock cover and cook till vegetables are cooked and tender.
4. Now add coconut cream or thick coconut milk and soy sauce cover and cook for another five minutes.
5. Finely add chopped basil leaves, cook for one more minute and switch off the heat.
Serve hot with jasmine rice.
Note :- Other then this vegetables you can use Thai eggplants, toffu and fruits like pineapple....
2. If you don't find galangal can use ginger
3. Instead of kaffir lime leaves can use lemon zest but can not replace lemon grass
  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

THAI RED CURRY

FOR RED CURRY PASTE:---

Dry red chilies --- 5

Shollots --- 5 sliced

Garlic --- 10 cloves

Galangal ---- 1 tea sp finely chopped (this is a root from ginger family)

Lemon grass --- 1 tab sp chopped

Lime rind --- 1tab sp

Fresh coriander root -- 2te sp chopped

Black pepper corns ---5

Coriander seeds --- 1 tab sp

cumin seeds --- 1 tea sp

salt --- 1 tea sp

In origenal recipe they give 1 tea sp shrimp paste but I didn't use that one, If any body want to add can add 1 tea sp shrimp paste while grinding.

first roast coriander seeds, pepper corns, cumin seeds and grind in to a fine powder and keep a side.

then soak red chilies in water for 10- 15 min.remove from water and grind with salt then add galangal.lemon grass, lime rind, coriander root, garlic, shallots and grind in to a fine paste now add coriander and cumin powder and grind till every thing well combine.This curry paste will stay for long time infridge.

FOR RED CURRY:----

Green bell pepper --- 1 no. cut in to cubes

Red bell pepper --- 1 no. cut in to cubes

mushroom --- 1 cup cut into 4 pieces

pine apple --- 3/4 cup cut in to cubes

thai red chilies -- 2 chopped

thai sweet basil leaves --- 1/4 cup

salt to taste

Palm sugar -- 1 tea sp

Thai red curry paste --- 3 tab sp

Coconut milk --- 2 cups

oil ---- 1/2 tab sp

METHOD:----

Heat oil in a pan add green and red pepper cubes and fry for a min. then add mushroom and fry in a high flame for 2 min. remove and leave a side.

in the same pan add red curry paste and stir for a while(add 1 tad sp water it curry past is sticking to the pan) and add 1 cup coconut milk and bring to a boil.

now add vegetables and basil leaves, chopped red chilies and cook for 5 min stirring constantly.now you can see oil spots on top of the curry.

now add pine apple salt to taste. palm sugar and remaining coconut milk and bring to a full boil and remove from fire.

Take it in to a serving bowl and garnish with basil leaves and serve hot with rice and omelete

FOR THAI OMELETE:---

Eggs -- 2 no.

Fish sauce or soy sauce-- 1tea sp

Lime juice -- 1tea sp

Freshly ground white pepper -- 1/2 tea sp

oil(peanut oil) -- 2 tea sp

METHOD:---

Whisk eggs, fish or soy sauce, lime juice, white pepper.

Heat oil in a nonstick skillet pour egg mixture on it stir and let it cook till fully set don't over cook fold it and serve with red curry and rice

This is my entry for DK s A-W-E-D - THEME at http://culinarybazaar.blogspot.com/2008/12/next-awed-theme-thailand-bring-on-your.html