Thai Curry and Rice

Thai curry and rice served in a pineapple

To make the thai curry, gather the following ingredients:

  • 1 onion (finely chopped)
  • 1 baby corn (chopped into cubes)
  • 1 cup carrot, beans, peas (half boiled)
  • ¼ capsicum (chopped into cubes)
  • 4-5 florets cauliflower (optional)
  • 8-10 spinach leaves (do not cut)
  • 1-2 tbsp thai curry paste (green or red)
  • 1 cup coconut milk (grind ½ coconut and ½ cup water and extract juice from net bag)
  • Salt
  • Black pepper
  • 1 tsp corn flour

Add the corn flour, salt and pepper to the coconut milk, stir and keep aside.

  • 1 tsp brown sugar
  • 1 slice pineapple (cut into cubes) (optional)
  • 2 tbsp oil
  • 1 cup rice (cooked)

Lets make the thai curry:

  1. Take oil in a kadai. Fry the onions to pink.
  2. Add thai curry paste and fry well.
  3. Add all the veggies, including the spinach leaves. Sauté well.
  4. Add the coconut milk mix. Keep stirring till the curry thickens.
  5. Add the pineapple and brown sugar. Stir.
  6. Your thai curry is ready.
  • To serve it, take rice in a plate. Make a hollow in the centre. Pour the curry in the hollow. Garnish with coriander / basil leaves.
  • What I did here is, I used the pineapple to make a bowl! Superb right? Just cut the pineapple vertically, scoop out the contents, and use it as a bowl!!

Note: Thai curry paste can be purchased from any departmental store. But here I also have the recipe to make your own thai curry paste at home!

Thai curry paste:

  • 4-5 green chillies,
  • 1 tbsp dhania (dry coriander seeds) (unbroken)
  • ½ tsp jeera (cumin seeds)
  • 1 pod garlic
  • Salt
  • 1 tsp brown sugar
  • ½ tsp pepper corns
  1. Dry roast all the above in a pan, except brown sugar. Grind after adding the sugar.
  2. To make the red thai curry paste, use red chillies, but only after boiling and cooling it!
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One thought on “Thai Curry and Rice

  1. Pingback: Puchka Fillings and Thai Curry | EatArtLive

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