Loved Watching Thai Curry? How About Trying These Recipes Of The Dish?

The Hiran, Rudranil and Soham starrer was a laugh riot. We got you three interesting recipes you can try to impress your guests.

thai curry

Loved the adventures of Hiran Chatterjee, Rudranil Ghosh and Soham Chakraborty in the laugh riot that is the Bangla film Thai Curry? Did the country of Thailand grab your attention? Love Thai food? We’ve got you recipes of some delicious Thai curries that you can whip up in your kitchen and leave your family and friends licking their fingers.

Scroll down and check them out.

Thai Green Chicken Curry
Thai Green Chicken Curry

Thai Green Chicken Curry

Ingredients:

150 g chicken leg, boneless

25 g green curry paste

5 g cumin powder

5 g coriander root

5 g kaffir lime leaves

15 g cooking oil

½ can coconut milk

5 g pea aubergine

20 g pak choy

20 g snow peas

10 g ginger

5 g sweet basil leaves

5 g red chilli

10 g palm sugar

6 ml fish sauce

150 g white sugar

Method:

Warm a large skillet over medium-high heat. Add oil and then add green curry paste. Stir-fry briefly to release the fragrance. Add coconut milk, cumin powder and kaffir leaves. Sauté with the green curry paste for a few minutes. Add chicken to the curry sauce and stir occasionally. Let it simmer in low-medium heat for five minutes. Then add all vegetables and let it slow cook for another 10 minutes. Add fish sauce or salt for more saltiness, sugar for sweetness. Garnish with coconut cream, basil leaves and fried chili before serving.

Recipe Courtesy: Prakash Chettiyar, Executive Chef, JW Marriott Kolkata.

Veg-Dumpling-Sour-Thai-photo
Veg Dumpling Sour Thai Curry

Veg Dumpling Sour Thai Curry

Ingredients:

For dumplings/vegetable balls:

50 g carrots

50 g onions

50 g cauliflower

50 g corn flour

Salt, to taste

Pepper, to taste

Water

For Thai Curry:

20 g mushroom

20 g bamboo shoot

10 g asparagus

10 g broccoli

10 g cabbage

1 Thai red chilli

10 g lemon grass

3 leaves of kaffir lime

1 g basil

1 cup fresh tomato juice/puree

60 ml coconut milk

5 g galangal

1 tbs lemon juice

1 tbs light soy sauce

Method:

Take water in a bowl and add corn flour. Stir it well till it becomes consistent for binding. Add chopped onion, cauliflower, carrots to the corn flour bowl followed by salt and pepper. Mix it well and make small round vegetable balls/dumplings. Heat oil in a pan and fry these vegetable balls/dumplings. Your dumplings are ready.

For the Thai Curry, put oil in a pan and add red chilli paste, followed by tomato juice/puree and cook for 5 minutes. On the other oven, boil vegetables such as onion, garlic, carrot, cabbage, broccoli stems in water and prepare a stock. Add the stock to the pan, then add coconut milk. Add the fried vegetable balls/ dumplings to the pan and then add blanched mushrooms, bamboo shoots, asparagus, kaffir lime, lemon grass and galangal. Sprinkle salt and pepper as per taste. Add some lemon juice and light soy sauce for the tangy touch. Garnish with basil and Thai chilli. Serve hot with sticky rice or noodles.

Recipe Courtesy: Chef Sumit Sethi, Crowne Plaza Today New Delhi Okhla

Red-Thai-Curry-Veg
Thai Red Curry Veg With Steamed Rice

Thai Red Curry Veg With Steamed Rice

Ingredients:

For the Red Thai Curry paste:

25 g lemon grass, chopped

25 g coriander, chopped

1 kafir lime, chopped

50 g onion, chopped

50 g garlic, chopped

50 g Thai ginger, chopped

10 g coriander seeds, whole

10 g turmeric powder

200 g red capsicum, roasted

1 bay leaf

20 g Kashmiri chilli, whole

10 g jeera, whole

10 g black peppercorns, whole

1 lemon rind, grated

Salt, to taste

For the Red Thai Curry Veg:

Ingredients:

150 g red Thai curry paste

100 g coconut milk

50 g baby corn

50 g carrot

80 g broccoli

50 g mushroom

50 g zucchini, yellow

25 g pak choi

10 g basil

1 lemon

5 g red chili, fresh

150 g steamed rice

Method:

Combine all the ingredients and blend in a mixer to make a fine paste. Keep aside. Heat oil in a broad non-stick pan. Add red curry paste and saute on medium flame for one minute. Add the fresh vegetables like broccoli, baby corn, mushroom, carrot and zucchini. Mix well and cooked on medium flame for two minutes. Add the coconut milk. Mix well and cook on a medium flame for one minute. Now add the sugar and salt. Mix well and cook on medium flame for one more minute. Serve with steamed rice.

Recipe Courtesy: Bimal Mahajan, Executive Chef, The Brewhive, Kolkata.

For more entertainment, watch Baccha Shoshur on ZEE5.

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