A great Thai Green curry recipe starts with fresh and fragrant ingredients. Store bought curry paste can’t hold a candle to the taste of a fresh green curry paste. Hi everyone, I m going to show you how easy it is to prepare your own Green Curry paste. Traditionally Thai ingredients are pounded in a mortar and pestle, but I really don’t have the time nor a pestle big enough, nor the patience to be honest so everything gets thrown into a food processor.
In this recipe whole spices like white pepper, cumin and coriander are lightly roasted and combined with aromatics like Galangal(from the Ginger family), Lemongrass, Chillies, Garlic and Shallots. I also cram in Coriander stems that are so unique, with Kaffir lime peel, some shrimp paste, fish sauce and salt. I like my Thai Green Curry paste to take on a beautiful natural green colour so I add in some Coriander and Basil leaves as well. Once ground, this is the most aromatic paste you have ever experienced. The freshness of the ingredients really stand out. This must be bottled and refrigerated and is good for a few days or can be frozen for use later.
The freshness of a Thai Green Curry paste really sing together with creamy coconut milk in this recipe. When I want to learn how to make an authentic Thai dish, I always rely on the experts – I have been a subscriber of fellow Canadian Pailin’s Hot Thai Kitchen for a long time and I appreciate her very informative and straightforward approach to Thai food. I’m going to show you my version of her recipe for Thai Green Curry Chicken. This recipe is very popular globally for many reasons, the combination of a fragrant Thai green Curry paste fused with coconut milk, Chicken and other aromatics is simply out of this world.
Typically Thai food is made by reducing coconut milk down till the oil separates from the solids and that oil is used to cook the Chicken. With commercial store bought canned coconut milk, the stabilizers sometimes prevent the oil from separating. Try to find coconut milk that has a higher fat content. There are a few brands that I like to use, Arroy is one of them. Typically when you buy coconut milk in a can, you shake it before you open it. In this case I would reccoment you not do that. When you open the can, the cream and thicker solids float to the top, leaving the thinner milk at the bottom. This works well in this recipe as I need the thicker cream for the first part of the recipe and the thinner part for the end. I also like to use boneless Chicken thigh meat, this is so succulent and much more inexpensive than breast meat.
Before you read the recipe I want to add a disclaimer that although the base recipe is very authentic, I have made small tweaks to it to my taste. The end result is spectacular. This recipe definitely has a bite, if you use the store bought Green paste, depending on the brand it may not pack as much heat. If you’re using my spice paste recipe and want a mild curry, reduce the amount of chillies by half.
4 tsps Thai Green Curry paste http://kravingsfoodadventures.com/thai-green-curry-paste/ ?
2 tbsps Fish sauce
1 tbsp Palm Sugar(can sub light brown Sugar)
3-4 Lime leaves
1 lb boneless Chicken cubes
1 cup Chicken stock
Fresh Basil leaves
2 small Thai eggplant cut in slices (can sub regular eggplant)
1/4 cup canned and drained Bamboo strips
Heat the Coconut oil in a wok add the red chillies and lightly brown the Chicken and keep aside. Note: Chicken is not typically sautéed in Thai cuisine – you can skip this step and cook the Chicken later
Add 1 cup of the heavies part of the Coconut milk to the hot wok and cook down till oil starts to separate or the milk reduces by half
Add the curry paste and mix in
Add the Fish sauce and Palm Sugar
Add the Lime leaves
Add another cup of Coconut milk and a cup of Chicken stock and bring to the boil
Add the sautéed Chicken back in and cook for about 5 – 7 mins. If skipping the sautéing step, cook the chicken for at least 7 – 15 mins
Add the Thai eggplant slices and allow to cook for a minute before adding the Bamboo strips and Thai Basil leaves
Like most other kids, my boys have loved Mac and Cheese since they were old enough to chew. I remember making a trip to India when my son was a toddler, armed with packages of Mac & Cheese. My boys still love Mac and Cheese but at 17 and 14, they are all grown up and deserve something familiar but a bit more adventurous. This Masala Mac and Cheese combines the techniques of making a curry and a béchamel and blends it together to create a great new twist to this recipe. This is also a great recipe to introduce your kids to new flavours by sneaking it into something familiar.
In this recipe the technique of making a curry and a béchamel are fused together to create something a bit more sophisticated. Because my boys love some protein, I’m adding Chicken in this recipe, but you could easily make it without. You can also customize this recipe by choosing a different type of pasta or combination of cheese – just have fun with it!
Anything Chinese is a big hit in my house! And Beef in particular is a big favourite. Recently Beef was banned in Mumbai where my family lives as the cow is sacred to the Hindus. Beef has been banned in other states for many years. Water Buffalo which tastes like Beef without the heavy ‘beefy’ taste is widely available and pretty much all you can order off any menu. The private slaughter of cows for consumption is also illegal and any possession of Beef products is subject to punishment. Ironically, India ranks 7th in domestic consumption and 1 in exports, although the claim is that the exports include Water Buffalo. You can read more about the bans and what states are affected here: https://en.wikipedia.org/wiki/Cattle_slaughter_in_India
In this recipe, I use a flat iron steak or any cut of meat that has a good fat marbling. I like to pound my meat to flatten and tenderize. It’s then fried seperately. This technique ensures that the beef is nice and crunchy and it will take on any of the flavourings nicely. Ginger is boss here but the beautiful Shemeji mushrooms that are high on the umami scale in the dish come a close second.
1 lb beef steak, cut in strips and pounded with a meat hammer
1 tbsp of Chilli oil, Soya sauce and Vinegar
1 tbsp of Corn starch
2 tbsps Chilli oil
2 sliced shallots
2 spring onions(bulbs reserve stalks)
2 tbsps of julienne strips of Ginger
1 cup of Shemeji mushrooms
1 tbsp of Soya sauce
1 tsp of Oyster sauce
Juice of 1Ž2 an orange
1/2 cup Beef or Vegetable stock
2 tbsps Corn starch slurry
2 tbsps julienne of Carrots
2 tbsps sliced Spring Onion leaves
The orange juice really brightens up the flavors and counters the salt from the soya and hoisin. Also add a 1/2 cup of beef or vegetable stock and bring to a boil. Add in some cornstarch slurry – this is just cornstarch diluted in some water.
Finally it’s time to add the star of the show and toss it in the gravy to coat. Finish with some julienne of carrot. And some Spring onion leaves.
If you like this recipe you would love some of my other Indo Chinese recipes like Chicken Pakoras or try my Asian Noodle Salad with thick Udon Noodles – don’t forget.
Heat oil in a wok and fry this beef individually remembering to not over crowd the pan till nice and crispy – keep these aside.
In a clean wok, add the 2 tbsps of Chilli oil and sauté the Shallots and Spring onions
Add the Ginger followed by the Shemeji Mushrooms and sauté to cook the mushrooms
Add the Soya and Oyster sauce, followed by the orange juice and stock
Add the corn starch slurry to thicken
Add the cooked beef and stir to coat
Garnish with the julienne of Carrots and Spring Onion leaves
If I knew that making a restaurant quality naan was so easy to make, I would have shared this recipe a long time ago. Thanks to my mom’s BFF’s Aunty Mabel for sharing this recipe. It all started with a visit with my aunt. She loves to cook and at any given time has more food than her fridge can handle, and since her treats are always super tasty, I’m not one to turn her down. This time she had wrapped what looked like Naans in some kitchen towel and had them bagged and ready for me. Once I got home, I reheated it and I was surprised how incredibly light and fluffy they were. My boys devoured them in minutes and I knew I had to try them for myself.
Naans are usually cooked in a Tandoor which is a large traditional clay oven that very few people could possibly have access to in a home. A Tawa naan is cooked on a tawa or flat griddle instead – it’s not only simple and easy but you can prepare restaurant quality naans in your own home.
As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.
This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.
This Green Chutney is the perfect blend of Sour, Spice, Sweet and Salt. Coriander and Chilies are ground with spices in some Lemon juice and enhanced with fresh grated Coconut. This is delicious spread on bread on as an accompaniment to many other snacks.
I’m going to bring you yet another Mumbai street food recipe from my college days. Bombay may have changed it’s name to Mumbai but this is still known as the Bombay Sandwich. This sandwich consists of soft white bread, spread with soft butter and green chutney and layered with thin slices of tomato, cucumber and boiled potato. It’s dusted with chaat masala for an extra chatpata flavour. Onion rings in this sandwich are optional and should be used at your own risk.
When I went to art college, a vendor just outside our gates would prepare these delicious sandwiches for the hungry masses that gathered to devour them in between classes. There was even a distinction between the use of butter – sada or Amul they would ask – sada meaning ordinary butter and Amul being the leader in dairy products in India. Without a doubt, the best part of this sandwich is the green chutney which I’m going to show you how to make so lets gets started.
NYE is around the corner and we’re all thinking about what to wear to look our elegant and glitzy best. I also decided to collab with some YouTubers from around the world to make something delicious and elegant to serve at an elegant soiree. I didn’t have to think too hard – an elegant Ceviche immediately stuck out.
A couple of years ago we visited the Riu Palace in Costa Rica. They were kind enough to allow me to film with their Executive Chef Rudolfo Garcia. Prior to this, I would have been scared to tackle raw fish and seafood, but Chef Rudolfo made it look so easy. I decided to make this myself and top it with the most gorgeous Tobiko flying fish roe I had been eyeing at my local specialty food store. Ceviche can be served family style, but dressed up, makes a gorgeous and elegant hors d’oeuvre.
I love a good pesto like the average Joe except sometimes I want a pesto that is spectacular. Pistachios have got to be the tastiest tasting nut that is out there. This would explain why they are sold shelled, unshelled, salted, unsalted and flavoured. They are expensive and must be stored in the refrigerator away from strong odours to stay fresh. The colour of the Pistachio is mesmerizing ranging from light green to emerald and hues of Purple. It belongs on a canvas, instead I’m going to capture it in my food processor, turn it into a pesto together with Lime juice, Olive Oil and Coriander and spread it over some Tilapia to make a nutty and herby crust for my flaky fish. You’re welcome.