Baby Potatoes in Thai Red Curry
As I Have already told you I make the Mushroom Peas Pulav very often. I make the Spicy Baby Potato In Red Curry with it.
I used to buy Thai red curry from the supermarket and use it for this dish. One day, I was watching the Cookery Show by Menu Rani Chellam and she taught how we can make Thai Red Curry at home.
I made it once and after that I never buy the readymade Red curry paste.
Here is the recipe to make Baby Potatoes in Thai Red Curry
Ingredients
Onion- 2
Baby Potato - 2 cups (Boiled,peeled and poked)
Dry Chillies - 8
Lemon Grass/Lemon Rind - Little
Garlic - 6
Galangal - 2 inches (You can use normal Ginger also)
Corinader seeds - 1 Tablespoon
Jeera/Cumin Seeds - 2 teaspoon
Peppe corns - 1/2 Teaspoon
Salt and oil.
Method
Boil the Onion in water. Meanwhile in a dry kadai, dry roast Coriander seeds,Cumin seeds, peppercorns.
No Need to roast them too much, just roast them till the aroma comes.
Remove the onion from the water. In a blender, add the roasted ingredients,onion,ginger,dry chillies,Lemon Grass and grind it. This is the Thai Red Curry. You can store in freezer for up to 10 days.
Meanwhile, take a kadhai and add a teaspoon of oil and toss the boiled,peeled and poked for couple of minutes with salt.
In a kadhai, add some oil, add the Thai Red Curry and cook till the raw smell goes off. then add the Potatoes,salt,coriander leaves and serve with your Mushroom Peas Pulav.
As I Have already told you I make the Mushroom Peas Pulav very often. I make the Spicy Baby Potato In Red Curry with it.
I used to buy Thai red curry from the supermarket and use it for this dish. One day, I was watching the Cookery Show by Menu Rani Chellam and she taught how we can make Thai Red Curry at home.
I made it once and after that I never buy the readymade Red curry paste.
Here is the recipe to make Baby Potatoes in Thai Red Curry
Ingredients
Onion- 2
Baby Potato - 2 cups (Boiled,peeled and poked)
Dry Chillies - 8
Lemon Grass/Lemon Rind - Little
Garlic - 6
Galangal - 2 inches (You can use normal Ginger also)
Corinader seeds - 1 Tablespoon
Jeera/Cumin Seeds - 2 teaspoon
Peppe corns - 1/2 Teaspoon
Salt and oil.
Method
Boil the Onion in water. Meanwhile in a dry kadai, dry roast Coriander seeds,Cumin seeds, peppercorns.
No Need to roast them too much, just roast them till the aroma comes.
Remove the onion from the water. In a blender, add the roasted ingredients,onion,ginger,dry chillies,Lemon Grass and grind it. This is the Thai Red Curry. You can store in freezer for up to 10 days.
Meanwhile, take a kadhai and add a teaspoon of oil and toss the boiled,peeled and poked for couple of minutes with salt.
In a kadhai, add some oil, add the Thai Red Curry and cook till the raw smell goes off. then add the Potatoes,salt,coriander leaves and serve with your Mushroom Peas Pulav.
0 comments:
Post a Comment