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Spicy Soup, Chicken Curry with Long Beans & Vegetable Curry - Thai Cuisine
 Spicy Soup Ingredients Roasted Lemongrass -5gm ?Roasted garlic-5gm ?Roasted Thai ginger-5gm ?Roasted Lemon leaves -3gm ?Roasted green chillies-3gm ? Roasted bird chillies-5gm ?Veg stock-200ml ?Lemongrass diced-50gm ?Coriander root paste-10gm ?Button mushrooms-15gm ?Cabbage diced-10gm ?Lemon juice-10ml ? Coriander leaves-5gm ?Salt - 10 gm ( or to taste ) ?Fried garlic-5gm Method Make a fine paste using roasted garlic, ginger, lemon grass, lemon leaves, green and bird chillies. Heat the stock in a pan and add the prepared paste, salt, coriander root paste and lemon grass. Add the mushrooms, cabbage and cook for a minute. Add lemon juice and serve hot garnished with fried garlic and coriander leaves.  Chicken Curry with Long Beans Ingredients Minced /Ground chicken-200gm ?Long beans diced-50gm Brinjal - 2 , cut into cubes ( optional ) ?Fresh red chilli chopped-10gm ?Garlic chopped-10gm ?Bird chillies-10gm ?Lemon leaves flakes-5gm ?Basil leaves-5gm ?Fish sauce-25ml ?Sugar to taste ?Soy sauce-5ml ?Refined oil-40 ml Method Heat non-stick frying pan, add oil, garlic, chillies, bird chillies, lemon leaves, and fry till garlic turns brown. Add the ground chicken, brinjal Soy sauce, fish sauce, sugar and stir-fry on a slow fire. Add the long beans. The chicken should form into lumps. Finally add the basil and cook for a minute. Check the seasoning (should be spicy and sweet) and serve hot with rice.  Vegetables Curry Ingredients Button mushrooms-40gm ?Tofu/Bean curd-40gm ?Green peas-25gm ?Snow peas-25gm ?Carrot slices-20gm ?French beans diced-20gm ? Coconut milk-4 cups ?Oil-20 ml ?Salt to taste ?Sugar -to taste ?Coriander leaves-5gm ?Basil leaves-10gm ?For Red curry paste: ?Lemon grass-1 no ?Lemon rind-1/2tbs ?Dried red chillies-20gm ?Shallots-15gm ?Cumin seeds -2tsp ?Thai ginger -5 gm ?Garlic- 5gm Method Coarsely grind all the ingredients of red curry paste. Blanch the mushrooms, green peas, snow peas, beans, and carrots and refresh them in cold water. Heat a little oil in a saucepan. Add the curry paste, sugar, salt and cook till sugar and the salt melts. Add the coconut milk, reduce the curry and add the tofu and blanched vegetables. Cook for a minute, check the seasonings and finish with a hand full of basil. Serve hot with steamed rice.  related searches : Spicy
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