Have you ever made a Thai Curry from scratch? This recipe from Devang’s Executive Chef Priyam Kumar shows how you can make this delicious Asian dish using ingredients straight from nature. It’s a favourite at Devang House, and now we’re telling you how to make it!
Thai Curry Paste
20 grams or 1 1/2 tablespoons galangal (Thai ginger)
20 grams or 1 1/2 tablespoons lemongrass, chopped
20 grams or 1 1/2 tablespoons kaffir lime (Thai lemon leaves), chopped
50 grams or 3 1/2 fresh red chilli
20 ml or 1 1/2 tablespoons lime juice
20 grams or 1 1/2 tablespoons garlic, chopped
20 grams or 1 1/2 tablespoons coriander roots, chopped
20 grams or 1 1/2 tablespoons cumin
20 grams or 1 1/2 tablespoons basil, chopped
20 ml sesame oil
3/4 cup fresh coconut, coarsely chopped
20 grams or 1 1/2 tablespoons carrot
20 grams or 1 1/2 tablespoons zucchini
20 grams or 1 1/2 tablespoons baby-corn
3 cherry tomatoes
1 1/2 tablespoons bok choy
Salt, to taste
Basil leaf, for garnish
Gather all the ingredients, wash and cut vegetables. In boiling water, add carrot. 15 seconds later, add baby corn. 45 seconds after that, add zucchini. Add the bok choy after 40 additional seconds for 20 seconds.
Then place all vegetables into an ice bath using a strainer. Cut fresh cherry tomatoes into halves.
To make the Thai curry paste: blend the Thai herbs (galangal, kaffir lime, lemongrass), coriander roots, garlic, cumin, basil, lime juice and red chilli into a fine paste. Keep aside one leaf of kaffir lime and basil for garnishing.
In a hot pan, add sesame oil and cook the paste thoroughly. Once the paste is set, flavour it with an additional leaf of kaffir lime and basil.
In a small blender, place chopped coconut, add (1/4 cup) water and blend thoroughly. Then strain through a muslin cloth.
In a hot pan, add the Thai curry paste and coconut milk and stir continuously. Add the blanched vegetables and cherry tomatoes and cook through. Add salt to taste.
Garnish with basil leaf and serve with steamed rice.
We suggest you get your organic produce from Devang here.
This article first appeared on Devang House Magazine.