Finally i get a chance to post one of my recipes from my draft 🙂 One thing i am confident of making is Thai curries. Frankly, its fool proof, how ever i change the ingredients or even when i make up something with what i have at home it comes out yummy! I used to think coconut milk is the secret. But this time i tried to get all the ingredients and made this truly authentic Thai curry just the way they serve in true-blue Thai restaurants in both US and UK and also a few places in India. So now i know lemongrass is the secret not the coconut milk alone! And m so loving cooking with lemongrass, out of the various spices i got to try out in here, as in Italian spices like sage and parsley that totally disappointed my taste. So here’s a Thai curry i made with Zucchini and Red Peppers and ofcourse lemongrass.
Zesty Thai Curry Recipe with Zucchini, Red Peppers and Lemongrass
Zucchini (courgettes) – 1 (peeled and cut into thin long sticks)
Red Pepper – 1 (cut into thin long sticks)
Coconut Milk – 1 cup
Onion – 1 large sized (peeled and chopped into thin long sticks)
Ginger – one small bit (peeled and grated)
Garlic – 2 to 3 cloves
Freshly Ground Black Pepper – 1 tbsp
Cumin Powder – 1 tsp
Red Chillies – 1 to 2 (depending on taste)
Lemongrass – 1 stalk (finely chopped)
Sugar – 1 tsp
Salt to taste
Butter to saute
(You can also add Bamboo Shoot, Water Chestnut, Basil and Lemon Zest if you like the flavor)
Saute red chillies, ginger and garlic in butter, then fry onions, until golden brown.
Add the red peppers and zucchini now, mix and fry well.
Bring in cumin powder, salt and pepper along with some water if required.
Pour coconut milk into the mixture, simmer and let it cook.
Sprinkle the lemongrass and sugar over the curry and mix well.
Keep stirring and turn off the fire, serve hot with Sticky Rice!
Its even better if you can make a paste out of freshly fried cumin seeds, black peppercorns, red chillies, ginger and garlic, using a mortar and pestle before you add it!