THAI RED CURRY NOODLES - TRULY TONGUE TICKLING !!!

The three overriding attractions of Thai food are the tastes, the textures and the aromas.  When we say about aroma it mainly comes from three important pastes that are used in Thai cooking;  Green curry paste, Red curry paste and yellow Curry paste.  Next the texture should come either from vegetables or meat.  If both are satisfied then it eventually tickles our taste buds right.  Yah today's post is Red curry noodles which will surely be a good virtual treat.  Hope You all enjoy the taste, texture and aroma virtually. 

 Check out the Green curry here.  Follow the same one for making Red curry as well.  Just Substitute with this Red curry paste.

THAI RED CURRY NOODLES

Red Curry paste

Ingredients :

Red chillies - 10 ( soak in the water)
Shallots - 2 or 3
Garlic - 4
Lemon grass - 2 sliced
Ginger / Galangal - 1/2 inch
Cilantro stems -4
Coriander seeds - 1 tbsp
Cumin seed - 2 tsp
Lime Leaves - 4 or Rind of 1 lemon
Pepper corns - 10
Oil - 1 tbsp
salt - as required

Method :

1. Dry fry the coriander seeds and Cummin seeds.
2. Powder it along with pepper corns.
3. Blend all other ingredients to smooth paste adding this powdered seeds, peppercorns , salt and oil to fine paste.
4. Spoon into a glass jar, cover with plastic wrap and fitted with tight lid and refrigerate for future use.

 

Red Curry Noodles

You can use all your favorite veggies.  But these veggies which I am giving is our favorite combo.

Ingredients :

Cooked noodles - 2 cups
Red curry paste - as required ( Add according to ur spice level)
Carrots - 1/2 cup sliced
Bok choy - 2 0r 3
Shiitake Mushroom - 1/2 cup sliced ( remove the stems)
Tofu - 1 block ( shallow fry in the oil and keep it aside)
Bell Peppers - 1/2 cup cut it into squares ( Red, yellow)
Broccoli - 1 ( Make to small florets)
Basil - 1/4 cup ( is a must)
Oil  as required
Salt as required

Method :

1.  Cook the noodles as per the instruction.
2. Blanch the broccoli in the hot water and them put in cold bath.
3. Heat oil in the kadai add the veggies one by one in this order.  First fry the Carrots, Mushroom, Bell peppers, Bok shoy , add the Tofu to this add a tbsp of red curry salt gently toss well in high flame and transfer in the plate.
4.Now add little oil add the red curry paste to this add noodles mix nicely until well blended , now to this add the fried veggie mixture, at this stage check for spice level and salt.  If needed you can add more. Once everything is well blended add the basil give a quick toss.

Serve Piping hot !!!

Note :

1. Try to stir fry the veggies in high flame. 
2. Don't over fry or over cook it  just 3/4 should be fine.
3. Add the red curry paste according to your spice level.

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PARTY WRAPPERS - SOY WRAP

Hope everyone had wonderful New Year Celebration!!! Today is colorful and healthy post following my last post.  Soy Wrappers , this is made of high quality soybean Protein.  Vegetarian Friendly, gluten free, and this has 10 sheets in each packet.  Five colorful wrappers Green, Yellow, Orange, Original, Original with Sesame.  Spinach, Paprika, Turmeric extracts are used for color.  The Wrapper alone has very very mild sweet taste and the fillings are upto your creativity.  I am using this regularly with different stuffing each time and this time I stuffed with a simple salad.  You can even use the same filling that you used to make for Vietnamese roll.  See here for the Vietnamese Roll recipe.  This can be used as a dessert wrap as well.  Stuff with  fruits and serve with dollop of whipped cream. For dessert option see here the Berry Phyllo layers.  Hope you all enjoy my colorful visual treat....

SOY WRAPPERS

Simple Salad that I made for stuffing

  

Ingredients:

Bell peppers - 2 colors julienned

Cucumber - 1 julienned

Alfalfa sprouts - as required

Lettuce - shredded

Basil - few sprigs

Coriander - few springs

Boiled Egg - 2 ( quatered) absolutely optional

Pepper and salt

Chilli garlic sauce - few drops

Soy Wrappers as required

Method :

Toss all the above ingredients and wrap it the wrapper.

Enjoy the delicious and healthy treat !!!

Note :

1.  The wrapping part has to be done at the time of serving.

2. You can roll like vietnamese or spring roll, make like a cone, arrange like a layers...

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THAI GREEN CURRY (Gaeng Khao Wan)

There are so many dishes that we love in Thai Cuisine. Thai Green Curry is one of those. Basically all Thai dishes involves few common ingredients you can check the Ingredients here. The Kaffir lime leaves and Galangal is one of the Ingredients. But unfortunately these both are not available for me in near by markets. But anyway you can substitute the Galangal with ginger. Whenever Kaffir lime leaves are available in bulk dry and you can store in the refrigerator too, With that few rind of lemon gives the exact flavor to the curry.

Some brief about the Pea Eggplant. Pea Eggplant which is also called as Makheau Phuang, Bitter balls, Pea Aubergine which is also called as Sundaikkai. These tiny Thai eggplants are quite bitter. They're sold in clusters and look like large green peas. You can find them fresh in Thai markets. Very little of this is also added to Green Curry. But if you don't like the bitter taste, you can totally avoid them or can substitute with Thai Green Eggplants which is very very tasty too.

So coming to the recipe part the important thing in Thai Green curry is Green Curry paste. Here goes the flavors....

GREEN CURRY PASTE

Ingredients :

Lemon Grass - 1 ( Discard the green portion and chop the bottom part)

Galangal - 1 tsp sliced ( can substitute with Ginger too)

Coriander seeds - 1 tsp

Cummin seeds - 1/2 tsp

Shallots - 2

Black pepper - 1/2 tbsp

Kaffir Lime leaves - 4 (If using dried ones add 2 small piece of lime rind)

Cilantro - 5 sprigs

Green Chilli - 3 or If bird's eye chilli you can substitute according to your spice level.

Salt as required

Method :

1. Toast dry seeds in the pan.

2. Powder them in the blender or mortar pestle.

3. Now add the remaining ingredients and make to fine paste.

Note :

If you want to store them in the fridge, you can fry the paste in tbsp of oil, cool and store in air tight container.

THAI GREEN CURRY (GAENG KHAO WAN)

Vegetables that you can use for this Green Curry - Carrots, Red bell pepper, Bok Choy, Pea eggplant , Potato, Napa Cabbage, Zucchini, Bamboo shoots, Baby Corn, Green beans, Fried Tofu or Tofu Puff, Seitan(or you can substitute with chicken too), Snow pea, Mushrooms, Green Egg plant, Broccoli.

Ingredients :

Thick Coconut Milk - 1 can

Any of the above vegetables - few of each

Green Curry paste - 2 tbsp ( or you can use according to your spice level)

Sweet Basil - 5 or 6 ( This is very important)

Kaffir lime leaves - 1 or 2

Oil and Salt

Method :

1. Heat tsp of oil in the pan, add the curry paste.

2. Saute for few minutes until it is nicely cooked.

3. Now add little coconut milk, mix well once it is nicely incorporate, add some more mix well.

4. Now add the remaining milk and add the veggies and lime leaves to it.

5. Once all the veggies are cooked( its important not to overcook the veggies).

6. Add the fresh Basil and serve with Thai jasmine rice!!!!!!!!

Thai Green curry with Fragrant Rice is truly Delicious and enjoy the exotic flavors !!!!!

Note :

Its optional to fry the Tofu in the oil, you can add the cubed firm Tofu too. Add after all the veggies are cooked.

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THAI TAPIOCA PUDDING

Thailand as well as throughout Southeast Asia, tapioca is a common dessert. Fabulous Thai Tapioca dessert is so exotic and scrumptious tasting. Tapioca is a natural root vegetable that looks like a grain when processed, but is completely gluten-free. It is very tropical tasting, yet also light and healthy with all the good nutrients of fruits which is perfect for hot summer nights. Tropical Thai treat that is truly unforgettable!

Lychee is one of our favorite fruit and I will never miss if it is available while shopping. Lychee fruit is high in the Antioxidant , Vitamin C , Essential Minerals, Potassium. Lychee is a rare sub tropical fruit originating in South China where the lychee is very important in their culture and is famed as "the King of Fruits" and it is also throughout Thailand, North Vietnam and northern India.

THAI TAPIOCA PUDDING

Ingredients :

Tapioca pearls - 1/2 cup ( big one)
Sugar - 1/2 cup ( I used brown sugar, u can use both white or brown)

Thick coconut - 1/2 cup ( If you are using the coconut cream reduce to 1/4 cup)

Fruits - 1 cup You can use young coconut, jack fruit, longan, lychee, Rambutaan, mango,Papaya, banana etc

Fresh mint sprigs for garnish (optional)
Shaved Ice for topping - (optional)

Directions:

1. Wash and soak the Tapioca for minimum 3 hrs or whole night in 1 cup of water.
2. Add 1 1/2 cups water. When water is boiling add the tapioca which is soaked.

3. Reduce the heat so that the tapioca simmers and cook, stirring occasionally, until the tapioca turns translucent and is tender when tasted, about 15 to 30 minutes( careful not to make mushy and the tapioca changes to transparent).
4.Remove from the heat. Now stir the Coconut milk into the warm pudding and set aside to cool to room temperature refrigerate until chilled. To serve, stir the fruits into the pudding, then spoon into 4 individual dishes and garnish with mint leaves.

Note :

1. Drain the water in soaked tapioca.
2. Usually in singapore this pudding is served with shaved ice.. and it tastes wonderful too.
3. Add fruits only at the time of serving.
4. If the pudding gets thickened while refrigeration, dilute it with coconut milk or water if necessary.

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TOM YUM SOUP (VEGETARIAN) AND AWARDS

Tom yum soup is perhaps authentic Thai Dish which is spicy soup served both vegetarian and Non vegetarian. Here is the vegetarian version which I used to do regularly since we all love this because of its Lemony, Gingery and Spicy flavour. The basic broth is made of vegetable stock and fresh ingredients such as Lemon Grass, Kaffir Lime Leaves, Galangal, Shallots and Red Chili Padi. This is so Easy to make and I make this healthy with lot of vegetables and Mushroom with generous amount of herbs. Its really wonderful appetizer and you'll love it and warms you up from the inside. This is perfect for winter season. Its helps fight off cold and flu. Brief about the ingredients used in this.....


Galangal - Galangal is Ginger like spices which is widely used in south East Asia. Its so aromatic and Gingery.


Kaffir Lime and Its leaves - The rind, Juice and the leaves of this lime is used for cooking as well as for medicinal purpose. The juice is generally more acidic. The leaves can be used fresh or dried. They are widely used in Thai, Lao and Cambodian Cuisines. It has the wonderful aroma that you really feel in the soup.


Lemon Grass - Lemon grass is native to India. It is widely used as a herb in Asian cuisine. And it is commonly used in teas, Soups, and curries. Lemon grass oil is used as a pesticide ,preservatives and for perfumeries too.





Hope I bored you all with lot of stuffs. Coming to the recipe....




Ingredients :


Any vegetable stock - 3 cups (You can make your own or store bought is also good)
Galangal - 5 slices crushed slightly
Kaffir lime leaves - 3
Lemon Grass - 1 stalk
Chili padi - 1
Garlic - 1 minced
Mushroom - 1/2 cup sliced
Napa Cabbage or regular - 1/4 cup
Carrots - Few slices or Handful
Sprouts - Few or Handful
Tomatoes - 1/2 deseeded and cubed
Tofu - cubed fes pieces (optional)
Soy Sauce - 1 tbsp
Spring onion - Chopped 1 handful
Coriander leaves - 3 tbsp chopped
Chili Sauce - 1/2 tbsp
Lime juice - 1/4 Tsp
Salt and oil as required.





Method :


1. Heat oil in a pot and add the crushed galangal, lemon grass, Garlic and Chilli padi.
2. The oil will be now infused with lovely aromatic flavour.To this add the stock and let it boil for some time. Now the fragrant broth is ready.
3. Add the vegetables in this order to the broth. First add in the carrot then mushroom let it cook for some time.
4. Once it is half done, add the cabbage followed by sauces this need not to cook for long time . Just one boil otherwise the cabbage will become soggy.
5. Then add the tomato, sprouts, Tofu followed by spring onion and Coriander leaves. Once all these are added do not cook for long time, again one boil that's it. Switch of the flame and serve piping hot by adding a lime juice in it.





Note :


1. Adjust the sour , spiciness everything according to your taste.
2. You can add any vegetables you like but generally I do this way.

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PAD THAI

Pad Thai is authentic and most popular Thai dish and street food in Thailand. It is also most requested or ordered dish in the restaurants too .. We have tasted in many of Thai restaurants and we love it so much . So I started doing at home from that day. It has lovely balanced flavor of sweet, sour and spice taste with crunchy peanuts on top is so wonderful, and adding more sprouts and tofu makes the dish healthy too.

Ingredients :

Rice noodles - 1/2  packet ( Called pad thai noodles which is flat or it is also called Banh pho)

Egg - 3

Spring onions - 1/4 bunch chopped 1 inch pieces (green part)

Pickled Radish - few (optional)

Bean sprouts - 1 cup

Tofu - 1 cup cubed

Coriander leaves - few chopped

Lime wedges - 2

For Pad Thai sauce :

Garlic - 2 cloves chopped very fine

Shallots - 1/4 cup chopped finely

Tamarind extract - 2 tbsp

Brown sugar - 1 tbsp

Soy sauce - 2 tbsp

Chili sauce - 1 tbsp

Crushed peanuts - 2 tbsp

Sesame oil - 1 tbsp

Vegetable oil - 1 tbsp

Method :

1. Soak the rice noodles in the boiling water for 10 minutes as instructed in the package. Make sure not to over cook the noodles, as it spoils the whole dish.

2.Drain it and wash in the cold water.

3. Now for making sauce heat the pan with that sesame and vegetable oil

4. Add the crushed garlic and onion. Saute till golden brown.

5. Add the sauces, tamarind , brown sugar, salt and cook for some time.

6. Once it is slightly thickened keep it aside.

7. Now in the frying pan add the tofu and roast till you get golden brown.

8. Remove it and keep aside.

9. Add the egg and salt and scramble it , don't over stir it be cos we need

big chunks.

10. Now in a big pan add the rice noodles,sauce, Roasted tofu,Bean sprouts,Green onion, egg and required amount of salt toss well so that everything has to be blended well.

11. Garnish with little coriander and crushed peanuts on the top.

12. Serve hot hot with chilli sauce or pickled chilli and lime wedges.

Note :

1. You can adjust the sourness, spice level and sweet according to your taste. The measurement for the sauces which i have given is the way we love. But play and use the amount according to your preference.

2. you can do more sauce store in the fridge and use later too.

3. Since I am vegetarian I substituted soy sauce instead of fish sauce.

4. Since we like mild flavor the noodles look mild brown color.

5. For variation you can also add any veggies of your choice.

6. For lemon grass variation you can also add crushed lemon grass while the sauce is cooking and remove it when it is done. This gives nice lemon grass flavor to the sauce..

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