One of the most popular Thai dishes which is really easy and quick to make. Spicy, healthy and light, it’s very rare that a dish fits in well in all these three categories which is what makes it so popular. So here you go:-
Serves – 4
- Oil – 1 tbsp
- Red Curry Paste – 2-3 tbsp (you can follow this recipe to make it at home)
- Coconut Milk – 1 can (14oz/400ml each)
- Thai Chilies – 2 finely chopped
- Brown Sugar – 2 tbsp
- Soy Sauce or Fish Sauce – 1 tbsp
- Baby corn-1/2 cup
- Red Bell Pepper – 1/4, sliced
- Green Bell Pepper – 1/2, sliced
- Mushrooms – 1/4 cup
- Broccoli – 1/2 cup
- Tofu or Chicken Breasts- 1/2 cup
- lemon grass -1 stalk finely chopped
- Green Onions – 5 stalks finely chopped
- Garlic Cloves – 3-4 minced
- Basil Leaves – 1 bunch and some extra for garnishing
- In a pan, heat the oil. Once hot, add garlic and chilies and sauté for a few seconds. Add in the red curry paste and mix well.
- Add the coconut milk and mix again. Then add in the sugar, soy sauce or fish sauce.
- If you are making a non-vegetarian dish, then add the chicken now, cover and allow chicken to cook partially.
- If you are making it a vegetarian dish, skip steps 3 and add the vegetables to the gravy. Add baby corn, red bell pepper, green bell pepper, lemon grass and mushrooms. (Leave broccoli at this stage.)
- Let it cook for a minutes and then add tofu.
- Add the basil leaves and cook for another 3-5 minutes. And then add broccoli.
- Cook till chicken / tofu is cooked.
- Garnish with a few more Thai Basil Leaves and serve hot with some steamed rice.
This delicious snack is so quick and easy to make. You can serve it at parties or have it as a family meal.
All you’ll need is:
- 3-4 tablespoons olive oil
- 8 large mushrooms
- 2 links of italian sausage (casing removed) (Replace with paneer for vegetarian version)
- 3 garlic cloves (minced)
- 6 scallions (chopped)
- Some grated Parmigiano Reggiano
- Freshly chopped rosemary (keep some sprigs for garnishing)
- Salt and pepper as per taste
- Pre-heat the oven to 400 degrees F.
- Remove the stems from the mushroom and keep aside.
- In a skillet, heat the olive oil and add the minced garlic. Sauté it for a minute.
- Add the sausage and crumble it using a wooden spoon. Cook it till it turns brown and then add the scallions.
- Cook for another 2-3 minutes, add the chopped rosemary, mix well and finally turn off the heat.
- Fill each mushroom generously with this sausage mixture and sprinkle some freshly grated Parmigiano Reggiano on top.
- Season them with some salt and pepper and arrange them in a baking dish.
- Bake them for about 20-30 mins. Garnish with some fresh rosemary sprigs before serving.
Another one of my absolute favorites-Spicy Masala Chicken curry or Dhabe wala Chicken(as I prefer to call it). This amazing Indian Curry dish is spicy, full of flavor, has rich thick gravy and is mouthwateringly aromatic. Even though I’m always in favor of healthier and seemingly less fatty alternatives but there are certain dishes where I just don’t compromise on flavor and stick to its true original recipe and this dish is definitely one of those. So here is the recipe –
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 1.5 lb chicken thighs or 3 lb chicken legs
- salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 4 cloves garlic finely grated
- 2 tablespoons finely grated peeled ginger
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon ground coriander
- 1 teaspoon kashmiri lal mirch or red chili powder
- ¾ teaspoon ground cardamom
- 4-5 cups water or chicken broth(for more flavorful results)
- 1 cup canned tomato purée
- ½ cup heavy cream
- 2 small potatoes-quartered
- Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)
Heat ghee in a heavy bottomed pan over medium heat.
Add onion, garlic, and ginger to pan and cook, stirring occasionally, until onion is golden brown, 8–10 minutes. Add tomato puree, garam masala, cumin, turmeric, coriander, red chili, salt, pepper and cardamom and cook, stirring often, until tomato puree is beginning to darken, about 5-6minutes.
Add broth or water and cream to pot. Bring to a boil, reduce heat, and add the chicken. Simmer, partially covered, skimming occasionally, until chicken is almost done and liquid is slightly thickened, approximately 1hr.
Add potatoes to the pan and cook, partially covered, until potatoes are fork-tender, chicken is fully cooked, and liquid is thick enough to coat a spoon.
Top with yogurt and mint, and serve with naan, flatbread, or rice.
(For best result, if you are using leg pieces you should saute the chicken for 7-8 mins in a separate pan before adding to the broth.)