Thai Green Curry Paste

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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.

Thai Green Curry Paste

Ingredients

  • 1 tsp each White Pepper, Cumin seeds, Coriander seeds – roasted and ground
  • 2 Shallots sliced
  • 4 cloves of garlic roughly chopped
  • 20 smal Thai green chillies
  • 1 thumb size piece of Galangal – 2 tbsps
  • 1 stick of lemongrass – 4 tbsps
  • Peel of a Kafir lime – 1 tbsp
  • Coriander root – 6 tbsps
  • 1 tsp Shrimp paste
  • 3 tbsps Fish sauce
  • Salt
  • 1/2 cup fresh Coriander leaves
  • 1/4 cup Basil leaves

Instructions

  1. Grind everything except the leaves to a fine paste, adding water only if required
  2. Add the Coriander and Basil leaves and continue to grind to a fine paste
https://kravingsfoodadventures.com/thai-green-curry-paste/

Thai Green Curry Chicken

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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. ThaiGreenPaste_H

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.

Thai Green Curry Chicken

Ingredients

  • 1 tsp Coconut oil
  • 2 cups coconut milk(400 ml can)
  • 3 Red chillies sliced
  • 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

Instructions

  1. 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
  2. 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
  3. Add the curry paste and mix in
  4. Add the Fish sauce and Palm Sugar
  5. Add the Lime leaves
  6. Add another cup of Coconut milk and a cup of Chicken stock and bring to the boil
  7. 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
  8. Add the Thai eggplant slices and allow to cook for a minute before adding the Bamboo strips and Thai Basil leaves
  9. Serve with Jasmine rice
https://kravingsfoodadventures.com/thai-green-curry-chicken/

Masala Mac & Cheese

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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!

Masala Mac & Cheese

Ingredients

  • 1 lb Chicken cut in small pieces
  • 1 Onion chopped
  • 1 tsp Garlic paste
  • 1 tsp each Cumin & Chilli powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 2 tomatoes(about 1.5 cups)
  • 4 tbsps Butter
  • 4 tbsps all purpose Flour
  • 4 cups Milk
  • 1 cup grated Asiago Cheese
  • 400 gms Fusili Noodles
  • 2 cups grated Mozzarella and Cheddar

Instructions

  1. Heat some oil in a sauté pan and sauté one onion
  2. Once the onion has browned, add the chicken, followed by the spices, garlic paste and tomatoes
  3. Add salt and cover to cook
  4. Uncover and take out of pan and keep aside
  5. In the same pan melt the butter and stir in the flour to form a roux
  6. Add the milk in a little at a time, stirring to remove lumps
  7. When it’s all dissolved, add the grated Asiago
  8. While the béchamel is thickening, boil the pasta according to the package instructions and drain
  9. Tip the pasta into the béchamel, together with the masala base and combine
  10. Add to a bake proof dish, cover with 2 cups of cheese and bake till the cheese has melted and golden
https://kravingsfoodadventures.com/masala-mac-cheese/

Ginger Beef with Shemeji Mushrooms

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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.

 

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Ginger Beef with Shemeji Mushrooms

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Heat oil in a wok and fry this beef individually remembering to not over crowd the pan till nice and crispy – keep these aside.
  5. In a clean wok, add the 2 tbsps of Chilli oil and sauté the Shallots and Spring onions
  6. Add the Ginger followed by the Shemeji Mushrooms and sauté to cook the mushrooms
  7. Add the Soya and Oyster sauce, followed by the orange juice and stock
  8. Add the corn starch slurry to thicken
  9. Add the cooked beef and stir to coat
  10. Garnish with the julienne of Carrots and Spring Onion leaves
https://kravingsfoodadventures.com/ginger-beef-with-shemeji-mushrooms/

Tava Naans

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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.

Tava Naans

Ingredients

  • 2/4 tsps dried Yeast
  • Pinch of sugar
  • 3Ž4 cups of warm water
  • 2 1Ž2 cups of all purpose flour
  • 1Ž4 tsp salt,
  • 2 tbsps of oil
  • 1/2 cup whipped Yogurt
  • Butter or oil for brushing
  • Optional toppings – Onion flakes, black Sesame seeds, dried Fenugreek, Chilli flakes

Instructions

  1. Add the warm water and sugar to the Yeast and leave it for 10 mins till frothy
  2. Add the rest of the ingredients to the stand mixer including the fermented Yeast and knead till it forms a dough
  3. Remove and place in an oiled bowl, cover with cling film and leave to rise in a warm place for about a half hour till it rises considerably
  4. Lightly knead the dough and divide into 8 portions
  5. Roll out each portion to an oblong shape
  6. Add the optional toppings over top
  7. Heat a tava or griddle and place the naan on the hot surface till you see bubbles then flip over and brush with butter
  8. Flip the naan over one more tile and brush with more butter
  9. Store when cool in an airtight container for one day or wrap in kitchen towel and an airtight bag and store in the fridge for unto a week
https://kravingsfoodadventures.com/tava-naans/

Prawn Masala

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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.

Prawn Masala

Ingredients

  • 600 gms/1.3 lbs Prawn of Shrimp shelled and deveined
  • 1 diced red Onion
  • 6 cloves Garlic roughly chopped
  • 1" piece Ginger roughly chopped
  • 4 Green chillies(small) roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 2 Tomatoes diced
  • 1/4 cup Curry leaves
  • Salt
  • Fresh black Pepper
  • Chopped Coriander leaves to garnish
  • 4 -5 tbsps oil

Instructions

  1. Heat some oil and saute the Onion till golden brown
  2. Add the Garlic, Ginger and Green Chillies
  3. Add the Cumin and Coriander seeds
  4. Add the Turmeric powder
  5. Add the Tomatoes and some salt, cover and cook till the tomatoes are mushy
  6. Remove, cool and grind
  7. In the same saute pan, add some more oil and add the Curry leaves and the Mustard seeds
  8. Follow this with the Prawn and cook for a minute turning over
  9. Add the ground spice paste and cook for about 3 minutes covered
  10. Add more salt to taste and 1/2 cup of water by adding water to the food processor to remove all of the masala paste
  11. Add some fresh black Pepper and garnish with chopped Coriander leaves
https://kravingsfoodadventures.com/prawn-masala-2/

Green Chutney

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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.

Green Chutney

Ingredients

  • Juice of 1/2 Lemon
  • 12 Peppercorns
  • 1 tsp each Garlic & Ginger paste
  • 1 green Chilli
  • 2 tsps each Cumin powder & Chaat Masala
  • 6 oz/ 170 gms Coriander roughly chopped
  • 1/2 cup water
  • 1/2 cup shredded fresh Coconut
  • Salt to taste

Instructions

  1. Start by grinding the peppercorns together with the chillies, garlic and ginger paste and spices
  2. Add the Coriander 1/3 at a time with the water and blend to a smooth paste
  3. Add the Coconut and salt and process again
https://kravingsfoodadventures.com/green-chutney/

Bombay Sandwich

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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.BombaySandwich_H

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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.

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Bombay Sandwich

Ingredients

  • Prepared Chutney recipe - https://youtu.be/gjoEMHNVsX0
  • 14 slices White bread, crusts removed
  • 1/4 cup soft butter
  • 21 slices boiled Potato
  • 21 slices Tomato
  • 21 slices Cucumber
  • Optional Chaat Masala for sprinkling

Instructions

  1. Spread the butter on the slices of bread
  2. Add one teaspoon of Chutney on each slice and spread
  3. On one slice layer the Tomato, Potato & Cucumber slices
  4. Cover with another slice of bread and slice in half(or more if desired)
  5. Sprinkle with Chaat Masala
https://kravingsfoodadventures.com/bombay-sandwich/

Shrimp & Tuna Ceviche

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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.
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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.

Shrimp & Tuna Ceviche

Ingredients

  • 5 oz Tuna steak
  • 5 oz Tiger Shrimp shelled and deveined
  • Citrus juice - 1 Orange, 1 Lemon and 2 Limes
  • Salt to taste
  • 1/2 red onion finely diced
  • 1/2 Avocado diced
  • 2 tbsps fresh chopped Coriander
  • Splash of Habanero sauce
  • Slices of Cherry tomatoes
  • Tobiko flying fish roe

Instructions

  1. Squeeze all the citrus juice
  2. Dice and soak the onion in water and drain
  3. Dice the Tuna steak and shrimp so they are the same size and add to a bowl
  4. Add the citrus juice and some salt and leave it for 10 mins to get a head start on the cure
  5. Add the Onion, Avocado, Coriander and Habanero sauce and mix well
  6. Cover with cling film and leave in the fridge for 1 hour to cure
  7. Serve in a Chinese spoon and garnish with a slice of Cherry tomato and some flying fish roe
https://kravingsfoodadventures.com/shrimp-tuna-ceviche/

Pistachio Pesto on Tilapa with Red Pepper

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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.

Pistachio Pesto on Tilapa with Red Pepper

Ingredients

  • 4 – 8 filets of Tilapia or any fish of your choice
  • 1/2 cup shelled and unsalted Pistachios
  • Juice of one Lime
  • 2 tbsps Olive Oil
  • 1 tsp coarse salt
  • 1 cup Coriander or Cilantro
  • 1/4 cup water
  • 1 red pepper cut in strips
  • 1/4 cup Feta cheese

Instructions

  1. Grind the Pistachios and then add the Lime and Olive Oil
  2. Add the Coriander and salt and as much water as needed to grind to a paste
  3. Salt the Tilapia and lay it over some red Pepper strips that has just been roasting in the oven for 15 minutes
  4. Sprinkle the Feta cheese over the fish
  5. Spread the pesto over the fish and bake for 30 – 40 minutes
https://kravingsfoodadventures.com/pistachio-pesto-on-tilapa-with-red-pepper/