Green Prawn Curry

I decided to cook Thai dishes just the other day. Made some green prawn curry, minced basil chicken and cucumber salad. I thought my green curry turned out well, but it wasn't spicy enough for me. I guess I was too cautious when adding in those chillies (that's also why the green curry is pale in color) Sigh! Anyway here's how I prepared it..

Ingredients:
Prawns
Kaffir lime leaves - 4
Fresh basil - 5
Coconut milk
Capsicum (cut into chunks) - 1
Green curry paste:
Thai green chillies - 4 (add more if you prefer your curry to be spicy)
Shallots - 1/2
Garlic - 4 cloves
Ginger (grated) - 3 tbsp
Lemongrass - 1 stalk
Ground coriander - 1/2 tsp
Ground cumin - 1/2 tsp
Shrimp paste - 1 tsp
Fresh coriander leaves (chopped) - 1 cup
Pepper - 1/2 tsp
Fish sauce - tbsp
Sugar - 1 tbsp
Lime juice - 2 tbsp

Place all the "green curry paste" ingredients together in a food processor and blend it into a paste. Set aside.
Cut the lime leaves into strips.
Heat the wok with some oil and add the green curry paste.
Stir-fry briefly till fragrant , then add 3/4 of the coconut milk, reserving 2-3 tbsp per serving portion for later.
When the curry sauce comes to a boil, reduce heat to medium, until you get a nice simmer.
Add prawn and cover. Allow to simmer 3-5 more minutes stirring occasionally.
Add capsicum and lime leaves.
Taste for salt, adding 1-2 tbsp fish sauce if not salty enough.
Serve this curry with some warm rice.

Comments

Sardine Peratal

Sardine comes very handy when there's nothing left in the fridge to cook. We normally keep a few tins for 'emergencies'. Here's a simple sardine recipe! Ingredients: Sardine - 1 big tin Onions (sliced) - 1 Garlic (chopped) - 3 cloves Dried chilies (cut into 1-inch lengths) - 3 Cumin seeds - 1 tsp Curry leaves - 1 spring Chili powder - 2 tbsp Tamarind juice - 1/4 cup Salt and pepper to taste Pour out the sardines onto a plate and remove the middle bones. Heat some oil and sauté cumin seeds, onions, garlic, dried chilies and curry leaves until fragrant. Add chili powder and tamarind juice. Keep stirring. Add a little water if necessary. Put in the sardines and break them up a little. Season with salt and pepper and cook for about 5-10 minutes. Dish out and serve.

Chicken Sambal

Phew! I'm finally able to update this blog after a 3 month hiatus! Hope you enjoy this chicken sambal recipe! Ingredients: Chicken - 15-20 medium sized pieces Dried chillies - 8-10 Red onion - 2 Garlic (crushed) - 1 clove Ginger - 2 inch piece Shallots -3 Tomato - 1 Chili sauce - 3 tbsp Lemongrass - 2 stalks Salt to taste Sugar to taste Blend half of the red onion, shallots, garlic, ginger and deseeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste. Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked. Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well. Season with salt, and sugar. Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.

Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.

My Kitchen and Me

Search This Blog