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YB Chef / THIS WEEK / RECIPE

YB WEB DESK. Dated: 9/18/2021 8:17:54 AM

TEMPTING TASTE OF THAI

Dr. Kaviraj Khialani Celebrity Master Chef Thai Food known for its diversity and colorful first impressions is not only a cuisine to indulge into but to also adapt to in a number of ways being healthy and vibrant with a variety of recipes to suit various palates and taste buds. Thai cooking is simple, needs basic ingredients and is ready in minutes, a little precision and eye for detail coupled with a keen interest in cooking goes a long way in dishing out delectable delicacies from this exemplary melting pot of cuisine. Be it any day of the week or even a very special occasion thai curry happens to be one of the all-time favorite of many, it’s a pleasure to share one of my favorite Thai recipe with our readers to try out in their home kitchens and enjoy an amalgamation of distinguished flavors from Thailand. SOME OF THE COMMON INGREDIENTS USED IN THAI COOKING ARE: Lemon grass, fresh basil leaves, galangal or thai ginger, small pea aubergines, coconut milk, raw papaya, long green beans, variety of seafood, fish sauce, various types of thai curry paste like the red curry paste, yellow curry paste, green curry paste etc. some of the common recipes include noodles, fried rice, fish cakes, pumpkin coconut pudding, fruits in rose coconut milk as a dessert etc. Recipe- THAI STYLE RED CHICKEN CURRY. Ingredients Oil-2 tsp Ginger/thai galangal- 1 tbsp. sliced Fresh basil leaves- 6-8 no Lemon grass- 3-4 piece Lemon leaves- 3-4 no Thai small brinjal- 4-6 no Thai red chilies-2-3 slit Boneless chicken breast- 1 cup cubes Baby brinjal-1 cup cubes Carrot-1/2 cup cubes Water-2 cups Thai red curry paste-2-3 tbsp. Sugar-1/4 tsp Salt to taste Thick coconut milk- 1 and a half cup Corn starch solution-2-3 tsp Coconut cream-2-3 tsp for garnish Fresh basil- for garnish To serve with: steamed jasmine rice/ thai rice. Method: 1. Prepare all the ingredients for the red curry using chicken in this recipe. 2. Heat oil and add in all the thai basic ingredients and saute them for a few seconds, add in the red curry paste a couple of spoons of water to prevent burning, add in the chicken cubes, brinjal and carrot cubes and saute for 1-2 mins. 3. Add in water and allow the chicken and veggies to cook a little in the liquid for around 10-12 mins, now add in the thick coconut milk, salt to taste, sugar and mix well. Continue cooking for 12-15 mins and adjust thickness with a little corn starch solution if desired. 4. Portion out the red chicken curry in a deep serving plate with gravy and enjoy it with a portion of steamed thai style jasmine rice/ steamed sticky rice, garnish the curry with coconut cream and fresh basil. ________________________________ ____________________ About the Author: Chef Kaviraj Khialani is a Mumbai based foodhealth and lifestyle consultant. Having worked with esteemed brands like Taj group of Hotels, Kuwait Airways to name a few, he comes with over 22 plus years of experience with the food and hospitality industry. Specialised in over 33 international cuisines, Chef Kaviraj is an author, writer, food designer, academician and consultant.