Tuesday, February 11, 2014

Hubby's Thai Green Curry with a twist

Recently a good friend of ours, spouse in tow, dropped in unexpectedly and stayed on for dinner. We caught up over a lot of things and the time just slipped by. It was when the clock turned a little over 7 PM did I realize that we had not yet decided about dinner. While we dilly-dallied as to where we could head over, my gallant hubby volunteered to dish out something funky. Of-course I had to be his sous-chef; the 'chef' had to have his mise-en-place and I scurried around getting things up and running. My kitchen slowly started singing to the lilting Thai tunes with a twist. 



The guests hummed a satiated melody and went back home singing paeans about my hubby's skills. I preened and trilled as if my very own limited (ahem) culinary prowess had been accorded heavy appreciation :D



The veggies and fruits in the fridge found a place in the dish and added the zing!



The pics I have clicked does no justice to how it tasted. I served the gravy/curry with Garlicky Brown Rice, which btw was my humble effort. And no, there were no great praises heaved on the rice but then it was collectively agreed that the combo was a smashing hit :). I will put up the recipe for the rice some time soon!

{Serves: 4, Prep Time: 20 mins, Cooking Time: 15 mins}

What's in it :- 
  • Olive Oil - 2 to 3 tbsp
  • Dried Fenugreek Leaves - 1 tsp
  • Black Cumin Seeds (shahi jeera) - 1 tsp
  • Cumin Seeds - 1 tsp
  • Fennel Seeds - 1 tsp
  • Roasted peanuts - 1 medium cup (roughly crushed)
  • Milk - 1 1/2  cups
  • Water - 1 cup
  • Tomato - 1 large (cubed)
  • Green Peas - a fistful
  • Brinjal - 1 large (cubed)
  • Cauliflower - small (small florets)
  • Onion - 1 large (cubed)
  • Green Curry Paste - 2 to 3 tbsp {I used store bought}
  • Apple - 1 medium (cubed)
  • Orange - 1 medium (peeled and cubed)
  • Sweet Lime - medium (peeled and cubed)
  • Salt - to taste
  • Sugar - a pinch




Here's How:-

In a kadai, add oil and as it warms up, add the dried fenugreek leaves, cumin, shahi jeera and fennel seeds. Once they crackle, add the milk and water and bring it to a boil. Dunk the cubed onions, cauliflower, green peas, brinjal and tomatoes. Let the vegetables cook. Then add the green curry paste and let the whole mix simmer for a while. Add sugar and salt to taste and finally dunk the fruits. Let it simmer till it thickens and then take it off flame. Now add the crushed peanuts and mix well. Serve hot with Garlicky brown rice.



E.N.J.O.Y

14 comments:

  1. Nice one Priya! Tell Sreeram that his curry looks hot and delicious. Sous-cheffing is by far more strenuous than being chief chef -- so kudos to you too :) Hope you are all well.

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  2. WOw.. Looks really good and tempting.. thanks for the recipe :)

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  3. wow wow such an wonderful twist to thai green curry :) very delicious and tempting one :) love the addition of fruits in them !!

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  4. Green curry looks simply delicious and mouthwatering. Wonderfully prepared.
    Deepa

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  5. fruity curry huh? And you seem to be back in action! love the idea of this novel green curry. Say kudos to H

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  6. Lovely presentation... I love green curry and yellow curry... and this looks wonderful. Hats off to you and your hubby :)

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  7. ada da.. anna trying to snatch all the limelight from u,,.... nice recipe.. hope to try it sometime :)

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  8. Wow! really tempting curry and nice addition of fruits to it. First time here. Nice space. Glad to follow you. Do visit mine if you find time.

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  9. oh wow, would have never thought of adding fruits or brinjal to it!!

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  10. These looks fantastic… yes definitely with a twist! Always a instant fast and unique dishes win the prize!

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  11. Awesome post, thanks for sharing this post..

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  12. Nice post, i hope everyone will like your post..

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  13. such a delicious curry gonno make it and have it with chappathi. thanks for sharing

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