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.
