Kob Khun Ka 2014

Aromatic lemon grass, coconut milk, palm sugar, kaffir lime leaves, various colours and spices- Thai cuisine consists of all this and much more. From the time I have tasted Thai food, especially Green Thai curry, I have loved it and the authentic Thai cuisine has been the highlight of my two trips to Thailand so far (more than shopping!). So when I had time on my hands and a great recipe to go as well, I gathered the ingredients and set out to cook this gorgeously divine and tasty dish. I was a little apprehensive with respect to how it would turn out since it has never been cooked back at home, but even in such situations, applying the thumb rules of
# reading the recipe again and again,
# using fresh ingredients as far as possible, and
# tasting and tweaking the recipe as per what suits your palate as you go almost always gets you good results.

After all, no recipe is carved in stone. With all this in mind I set out to prepare my first ever Green Thai curry with Chicken and Mushrooms. 

Here’s my version of the recipe.

Green Thai Curry with Chicken and Mushrooms

Serves 3-4 persons

For The Curry:

Green Curry Paste- 1 cup
Coconut Milk – 2 cups
Oil- 1 tbsp
Mushrooms- 100-150 gms thickly sliced
Chicken (boneless)- 150 gms  cut into small pieces

(Note: You can choose the veggies/ meat that you want to throw in. Popular and most used options include bell peppers, broccoli, baby corn, mushroom, cottage cheese or paneer, chicken and prawns.)
Sugar- a pinch
Salt- to taste

For The Green Curry Paste (makes 1 Cup):

Lemon Grass- 2 tbsp finely chopped
Coriander- 1 cup chopped
Onions- ¼  cup roughly chopped
Garlic- 1 tbsp roughly chopped

Green Chilies- 8-10 roughly chopped
Coriander  or  Dhaniya Powder- 1 tbsp
Cumin Seeds or Jeera Powder- 2 tbsp
Black Peppercorns- ½  tsp freshly ground

Ginger- 25 mm (1") piece
Salt- to taste

Sugar- to taste
Lemon Juice- 1 tsp
Lemon Rind- ¼ tsp, grated

Method 

• Start off by combining all the green curry paste ingredients with approximately ½ cup water and blend in a mixer. You should be able to form a fine green curry paste with thick gravy like consistency. Keep this aside.
• Heat the oil in a wok or a broad non-stick pan.
• Add the green curry paste and sauté on a medium flame to release the fragrance- for about 30 seconds to 1 minute.
• Add mushrooms, mix well and sauté on a medium flame for 1 minute. Then add the coconut milk.
  
• Add the chicken pieces, stirring to incorporate and let the curry sauce come to a boil.
• As the curry comes to a boil reduce the flame to medium low for a nice simmer. Turn the heat down and cover the pan to let the chicken pieces cook. 
• Once the chicken is cooked check the taste and add salt and sugar accordingly. Note that this curry should be a balance of salty, spicy, sweet and sour flavours. If too spicy, you could add some more coconut milk or adjust the sugar.
• Mix well and cook on a medium flame for 1 more minute.
• Voila! Serve hot with steamed rice.

Easy peasy right? Try it and surprise someone :) .  I can't wait to make it for the family back in Dehradun.

With this we come to the last post of 2014. Let's bid this year a great farewell and resolve to cook more, have even better foodie experiences and try new things in the coming 2015. Kob Khun Ka or Thainkyeww 2014. You have been extremely kind to me and have been full of joy rides. 2014 is special also because it is the year in which I finally started blogging and Daiquiri Diaries was born. Here's hoping that 2015 is even better. I wish all you foodies a fabulous and fantastic 2015!