Roz Ka Khana

Thai Food. This was the theme at the Christmas get together at my friend, Mona’s home this past year. I offered to make something, knowing fully well I’d be making something that I’d never tried before. I’ve made Indo-Chinese (Veg. Haka noodles and Veg Manchurian) dishes before but not authentic Thai. Well, this was a challenge, kind of like a Food Blog event, so when Mona asked me if I could help with the fried rice, I was all for it. I didn’t let her know that I’d never made it before, of course..she was expecting at least 100 people:). The good news was that I wasn’t the only one making it, so to keep things consistent between the two cooks making the rice, I suggested if Mona could share the recipe with both of us. Probably a stealthy way of letting her know that I was going to try it for the first time, ever!

Anyways, she sent me the recipe as promised and I tried it the afternoon of the party. Read on to see the verdict of the Thai Veg Fried Rice that I made, thanks to Mona!

Ingredients:

3 cups cooked Basmati rice

4 nos. baby corn, sliced thin

1 large capsicum, sliced thin

2-3 tablespoons green curry paste

2-3 Thai green chillies ,chopped

1 large green bell pepper, sliced thin

Ginger and garlic paste – 1 tsp each

6 spring onions, chopped

2 tablespoons soy sauce

1 tablespoon oil (I used Wok Oil available in Asian stores)

salt and pepper to taste

Chopped basil leaves – 1/2 cup

Method:

1. Heat the wok for a few minutes, then add the wok oil. Once you hear the oil sizzle a little, add the baby corn and capsicum and stir fry for 2 to 3 minutes.

2. Add the green curry paste, chillies and spring onions.

3. Add the rice, soya sauce, salt and pepper.

4. Serve hot

You can add a little more green curry paste and soy sauce depending on how spicy you like the rice.

GREEN CURRY PASTE

Makes 1 cup.

Ingredients

10 green chillies, chopped

6 clove garlic, peeled

1 onion, chopped

3/4 piece of ginger, peeled

1 cup chopped coriander

Rind of 1 lemon, grated

Juice of 1/2 lemon

1 tablespoon ground coriander

2 tablespoons ground cumin

2 stalks lemon grass

1 teaspoon salt

1/2 teaspoon pepper

1. Grind all the ingredients in a mortar or a food processor using a little water.

2. Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.

3. Use as required.

Verdict: Let’s just say I only got to taste a spoon. It was all gone at the party before I knew it! I would add a little more green chilies for additional spice, but that’s only because we tend to eat our food spicier than normal.