Fall has always been my favorite season. The time when nature bursts with its parting beauty, which it had been saving for the grand finale of the year.
So it's Red Thai Curry with Fragrant rice with Fall theme .Colourful Vegetables are cut in Maple shapes to give a fall effect.
Ingredients:
For Red Thai Curry Paste:
· Oil - 1 tbsp
· Shallots – 3-4
· Garlic - 8 - 9 cloves (chopped)
· Galangal - 1 big pc
· Coriander seeds – 1.5 tbsp
· Cumin seeds (jeera) – 2 tsp
· Pepper corns – ¼ tsp
· Lemon grass stalk - 1 (chopped)
· kaffir lime rind – ¼ tsp
· Kaffir leaves – 2-3
· Thai red chilli – 10 -12 (soaked and drained)
· Salt - 1/2 tsp
· Water
For Red Thai Curry:
· Oil - 1 tbsp
· Carrot – ½ cup
· Broccoli florets – ½ cup (blanched)
· Zucchini – ½ cup
· Red bell pepper – ½ cup
· Yellow bell pepper – ½ cup
· Mushroom - ½ cup
· Baby corn - ½ cup
· Brown sugar - 1 tsp
· White pepper powder a pinch
· Freshly made Thai curry paste
· Coconut milk - 400 ml
· Water 100 ml or more
· Salt to taste
· Fresh Basil leaves - 2-3 nos.
· Kaffir leaves – 2-3
· Lemon juice – 1 tbsp
For Flavoured Rice:
· Rice - 1 cup (soaked)
· Water - 2 cups
· Salt to taste
· Oil – 1 tsp
· Lemon grass stalk – 2 inches (chopped)
· Fresh Red chillies 1 tsp (sliced)
· Ginger - 1 tsp (sliced)
· Lemon Rind – ¼ tsp
· Kaffir lime leaves - 1
· Star anise (Chakri phool) - 1-2 nos.
Method:
For Red Thai Curry Paste:
· To make the red curry paste, grind shallots, garlic, galangal, coriander seeds, cumin seeds, pepper corns lemon grass stalk, kaffir lime rind, kaffir leaves, Thai red chillies, salt and water to make a smooth paste. Later add oil as well. You can preserve this in freezer.
For Red Thai Curry:
· Set a pan on medium heat, add oil and all the veggies, cook for 2-3 minutes, add brown sugar and pepper powder, toss well, add the freshly prepared red thai curry paste and cook for 3-4 minutes by mixing well.
· Now add coconut milk, water and salt, mix well and continue to cook for 3-4 minutes on medium flame. Keep stirring.
· Add fresh basil leaves, Kaffir leaves and continue to cook until the curry is boiling, add lemon juice and turn off the flame
· Red Thai curry is ready to be served with flavoured hot rice.
For Flavoured Rice:
· Set water in a pan to boil, add soaked rice, salt, oil, lemon grass stalk, fresh chillies, ginger, lemon rind, kaffir leaves and star anise.
· Cover and cook the rice for 7-8 minutes.
· Check whether rice is cooked and remove lemon grass stalk, star anise and ginger while serving.
· Rice is ready to be served with hot Thai curry.
