Organic Red Thai Curry From The Devang House Kitchen

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!

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Serves: 2

The Elements:

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

Base Dish

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

Formula:

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.

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