Thai curry was a love at first bite for me. Eversince it has become one of the regular dishes I make.
I love prawns in curries but as I’m allergic to prawns I had to use chicken instead. Recently I decided to try using boneless fish cubes and the result was absolutely amazing.
Although making thai curry is super easy not everyone can make it perfect. I’ve overcooked veggies many times and failed to achieve the perfect consistency between the curry paste and coconut milk. Despite being a huge fan of low fat cooking I would say low fat coconut milk is an absolute no. It fails to give that rich slightly creamy texture to the curry that I adore.
The vegetables in this curry need to be half cooked so that they retain their natural colour and are a little crunchy. However, it depends on the vegetables you’re using. Bell peppers, mushrooms, broccoli, brussel sprouts, etc need to be cooked for only 2 to 5 minutes, depending on your preference. Carrots and greenpeas, on the other hand, need longer time. I put veggies like carrots along the meet in the pot and after 5 to 8 minutes add the rest of the veggies.
And it goes without saying that buying the right curry paste is crucial.
Here’s my recipe. Hope you enjoy it.
3 tbsp cooking oil
100 gm thai red curry paste
400 ml coconut milk
400 gm boneless cubed fish
500 different cut vegetables (I used green pepper, fresh mushrooms, broccoli, brussel sprouts, baby corns and carrots)
1. Heat the oil in a pot.
2. Add thai red curry paste and fry for one minute.
3. Add coconut milk and incorporate the curry paste in it.
4. Add fish cubes, carrots and baby corns (I was using fresh baby corns which need to be cooked)
5. After 5 minutes when fish is half done add the rest of the veggies and cook for another 5 minutes.
6. Serve hot with steamed rice.