24 October, 2007

Curries from Thailand

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Veg & Tofu Thai Green Curry


"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."
- Marcel Boulestin

One thing I have learnt from my ‘almost’ two years of kitchen adventure is learning how to balance and harmonize flavours. Even the fresh ingredients, such as herbs, spices and vegetables, can differ depending on their freshness, the soil and climate condition where they are grown, the way they are packed and stored etc. Same chilli I had bought few days back was less spicy and the tomatoes were more juicer than the one from my previous shopping trip to same old supermarket. Similarly, tamarind puree from same brand may differ in degree of sourness depending on how thick or thin it is made while the colour of chilli powder may be brighter than the last pack you consumed. For any cook, amateur or experienced, it is important to make adjustments in the quantity used to bring out the right flavour of the ingredients to suit your taste buds rather than blindly following the given recipes religiously. Recipes should serve as guidelines as they cannot speak for our taste preference or the variance in the ingredients we get from different places. Rather following the cooking instructions, I follow my instinct and my palate as it is these two which tells me what I would like in a particular dish, a hint of this a dash of that which creates a perfect harmony between flavour, aroma and the complete satisfaction of creating something which my loved ones enjoy.

Following your instinct and taste should not be limited to the ingredients you are familiar with, to the food which you are grown up with or to the one’s which you have had tasted hundred times. For me it is more important when I create a foreign cuisine where the ingredients used can vary considerably from batch to batch, brand to brand and seasonality. Never hesitate to cut down the number of chillies if you can’t take too much of heat, increase the amount of lime juice if you enjoy sharp and sour taste. Don’t panic if you are short of one or two ingredients. Add or omit herbs and spices to suit your taste and adjust the flavour according to your preference. Play around with the ingredients until you get the right combination of flavours that are most suited to your palate.

One cuisine which I feel I can safely tweak to my preference is Thai food. For a hard core south Indian who has more than average percentage of coconut milk flowing in her blood stream, Thai curry is as dear to me as any Rasams and Sambars. Who wouldn’t fall for a subtle blend of hot, salty, sweet and sour flavors of Thai curry which makes the taste buds tingling? When cooked with home-made curry paste it’s a cherry on icing. Don’t hesitate to make these curries if you are short of any ingredients and pick vegetables of your choice depending on your taste and seasonality. I am posting the substitutes for few ingredients which otherwise is not easily available in few places and I can safely vouch for these as I have tried them myself. I am sending these two curries to Margot of Coffee & Vanilla who is hosting Vegetarian Awareness Month.

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Veg and Tofu Thai Green Curry
Prep Time: 15 mins
Cooking Time: 15-20 mins
Serves: 3-4


Ingredients:
1 cup Tofu, cubed
½ cup Red & Green Bell Peppers, thinly sliced
½ cup Baby Corn, sliced
½ cup Sugar Snaps/French Beans, chopped
½ cup Mushrooms (I used Shiitake)
½ cup Green Peas
½ cup carrot, thin stripes
½ cup Yam/Sweet Potato
1 can Coconut Milk
2 fresh/frozen/dried Kaffir Lime Leaves, snipped into thin strips
1½ tsp Dark Soy Sauce
1 tbsp Oil
Salt to taste
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Green Curry Paste

For Green Curry Paste:
1 stalk lemongrass, sliced (lower half)
2 Tbsp ground Coriander Seeds
2 Tbsp Vegetarian Fish Sauce/Soy Sauce
1 tsp Brown Sugar (optional)
3-6 Green Chillies, deseeded (adjust acc to taste)
1 small Onion
1-2 Garlic Cloves
1 tsp Lime Zest
1 thumb-size piece Galangal/Ginger
1 cup/1 bunch Fresh Coriander, including Stems
1 cup fresh Holy/Sweet Basil, including stems
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Veg & Tofu Thai Green Curry

Method:
Grind all the ingredients below green curry paste to smooth paste adding little coconut milk at a time.
Heat oil in wok or deep frying pan and add ground paste and sauté it over medium flame for about one minute.
Add coconut milk, kaffir lime leaves and tofu and turn down the heat. Allow the curry to simmer, stirring occasionally for about five minutes.
Add all the vegetables, salt to taste and cover and cook for another 10 to 15 minutes till the vegetables are well cooked.
Stir in soy sauce and lime juice if required and simmer for 2-3 minutes.
Garnish with fresh basil and coriander leaves and serve hot with Jasmine or sticky rice and enjoy.
Tips:
1. Vegetarian Fish Sauce is a mixture of soy beans, salt, sugar, water, chilli, and citric acid which acts as a preservative. I make my own Veg Fish Sauce when I am short of strore bought by adding ½ cup Soya Sauce+1 tbsp Sugar+1 tbsp Red Chilli Paste+ ¼ tsp Citric Acid/1 fresh Lime Juice.
2. Galangal is available as fresh/dried/paste form in local oriental stores or Asian stores and sometime in supermarkets. If you don’t have Galangal in your pantry use Ginger and 1 tsp Lime juice instead. I usually add small piece of ginger along with galangal which gives extra flavour and kick to the curry.
3. Sambal Olek is basically a spicy chilli paste. You can make your own Sambal Olek at home by grinding
10-15 Red Chillies (with seeds) + 2-3 tbsp White Vinegar + 1-2 tsp Salt (OR)
10-15 Red Chillies (with seeds) + 2 tbsp Rice Wine Vinegar + 1 tbsp Palm Sugar + Salt (OR)
10-15 Red Chillies (with seeds) + 2 tbsp Lime Juice + 2 tbsp Sesame Oil + Salt
Store this paste in a sterilised glass jar and store it in fridge. It usually lasts for few weeks.
4. Kaffir Lime Leaves are usually available in Chinese/Vietnamese/Thai stores as fresh or in frozen section. Dry Kaffir Leaves are available in any big supermarket in their dry herbs or oriental food aisle. When they are not available substitute them with lime zest and juice.
5. Lemon Grass is available as fresh/frozen/dry/paste. You can substitute them with lime zest and juice.
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Veg Thai Red Curry

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Veg Thai Red Curry
Prep Time: 15 mins
Cooking Time: 15-20 mins
Serves: 3-4


Ingredients:
½ cup Carrot, thinly sliced
½ cup Mushrooms (I used Shiitake Mushrooms), sliced
½ cup Potato, diced into a 1 cm cubes
½ cup Baby Corns, sliced
½ cup Sugar Snaps/French Beans, cut into 1 cm pieces
½ cup Green Peas
½ cup Red Bell Pepper, cut into small pieces
½ cup Spring Onion Greens, thinly chopped
1 can Coconut Milk
2 tbsp Sambal Olek/1 tbsp Red Chilli Paste
2 fresh/frozen/dry Kaffir Lime Leaves, snipped into thin strips (Optional)
1 tbsp Oil
Salt to taste
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Red Curry Paste

For Red Curry Paste:
1½ tbsp Coriander Seeds
3 Green Cardamom Pods, (only the seeds)
4-5 Dry Red Chilies, adjust acc to taste
¼ tsp Black Pepper
2 Garlic Flakes
1 small Onion
1 inch Galangal/Ginger
2 sticks Lemon Grass (lower half)/ ½ Lime zest + 2 tbsp Lime Juice
2 tbsp Tomato Paste
1 tbsp Tamarind Juice
½ cup Coriander Stems (not leaves)
2 tbsp Basil/1 tsp Dry Basil Powder
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Veg Thai Red Curry

Method:
Dry roast coriander seeds, cardamom seeds, dry red chilies and black pepper over a medium heat for around 1 minute.
Grind the above roasted spices with garlic flakes, galangal, lemon grass, tomato paste, tamarind juice, coriander stems, onion and basil to a smooth paste.
Heat 1 tbsp of oil in a pan and add ground red curry paste and sauté it over a medium flame for around a minute.
Add all the vegetables except for spring onion greens and pour water so that the vegetables are just covered and cook over a medium flame for around 5 minutes till the vegetables are half cooked.
Then add coconut milk, salt to taste, kaffir lime leaves, sambal olek and cook for further 10-15 minutes till the vegetables are cooked.
Switch off the flame and chopped coriander leaves, greens of spring onion and serve hot with aromatic Jasmine Rice.

Jasmine Rice is one of the two main types of rice grown in Thailand; the other is sticky rice (which is not the same as sushi rice). Jasmine rice is an aromatic long-grain rice with almost translucent grains and often it is called as milagrosa or mali rice. For a perfectly cooked scented Jasmine Rice the trick is to use less water. By this way the rice is actually being steamed instead of boiled during the second half of the cooking process.

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Aromatic Jasmine Rice


How to Cook Jasmine Rice:
Prep Time: 5 mins
Cooking Time: 15-20 mins
Serves: 2



Microwave Method:
Rinse the rice by gently moving your fingers through it until the water runs clear and drain.
Put 1 cup Jasmine rice into microwave container with a lid.
Add 1½ cups of boiling water to the rice and cover the dish with lid and cook on full power for around 13-15 minutes.
Remove from microwave and let stand for 5 minutes and fluff with chopsticks or a fork before serving.

Stove Top Method:
Rinse the rice by gently moving your fingers through it until the water runs clear and drain.
Put 11/2 cup of water to boil and add 1 cup of Jasmine rice.
Cover tightly, lower heat and simmer for 18-20 minutes
Remove from the heat and let stand for a few minutes and fluff with chopsticks or a fork before serving.

Tips:
The amount of water to add can vary depending on the rice. New crop rice – rice grown in the same year – is not as dry and needs less water.
Cooking jasmine rice in a rice cooker can be tricky. Try reducing the amount of water called for in the rice cooker's directions - even to a 1:1 ratio if necessary.
1½ cups jasmine rice gives about 3 1/2 cups cooked rice.
Cold jasmine rice is very good for making fried rice.
(Source: about.com)

96 comments:

  1. Sia....Excellent Post......Loved every dish...thanks for the recipes.....I wil give them a try...Both of us like these curries a lot......So,I will surprise him by making one of these some day...:-)

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  2. So, is this the green curry and jasmine rice that you had mentioned earlier? All the curries look super yummy. As usual the presentations look like the one we see in restaurants. Thanks for sharing all these great recipes.

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  3. yum..looks soo good..i really feel like going all out and making this for dinner!!! maybe i will wait for the weekend ;) thanks for the recipe

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  4. Mmmmm, I am getting the aroma of your thai curries just by looking at them. Looks awesome, I am pretty sure it would have tasted awesome. It looks just like the ones that you get at Thai restaurants.

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  5. Amazing! just what I was looking for!! and what's missing is Panang Curry, which I'm gonna post soon:)

    Thanks so much Sia..this was very informative...now my thai collection is complete!:)

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  6. Wow! All those curries look so good and authentic! All these beautiful pics are making me hungry :)

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  7. And this is bookmarked. I should thank you for this post, Sia. Kinda like one stop shop. Do you have the recipe for yellow curry paste too? Two other questions are where do you get frozen kaffir leaves? And, what brand of veg fish sauce you use? I can't seem to find veg fish sauce and it takes forever to decipher the ones in my local Chinese store.

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  8. Lovely curries, Sups! Your home made pastes look super-good! They surely would have enhanced the flavor a lot! Wish i could get some fresh kaffir lime leaves and galangal too..... I've been in the Thai cooking mode too recently :). Made some sweet potato stew a cpl. of days back. You make me crave some Thai style dinner again! If only those pictures could transform into food in my platter :-D.

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  9. very informative post and good for reference too! as usual very tempting pics. Lot of ingredients in the list are not in my pantry:) the coconut milk base sounds similar to kerala cuisine.

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  10. I was seeking some good Thai curry paste recipes and I feel like hugging u for this post. Those pictures are mind blowing and I cant wait to try them soon.... Bkmd!

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  11. I has been in a Thai food craze, too! Your curries look excellent! YUm!

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  12. Nice !!! What a treasure of recipes. Make it like once a month and store 'em !! yep, that's what i am going to do :)

    Thanks a lot sweetie.

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  13. Wow... all the curries look wonderful!!!
    And bookmarked :)

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  14. Sia..I like your attitude very much...!
    Your green and red curries sounds great...!!I like the red curry ...thanx for sharing the recipe...:))

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  15. Hey, nice! Wondered if you'd been to Thailand on holiday when I saw the title.

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  16. I have no words for those pics now. fantastic, wonderfull, (I have to go back and learn them to praise u n Ashakka). Both curries sounds/looks good.

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  17. @sirisha,
    That was really quick comment girl:) try both the curries and I am sure u will love them. And suprising ur hubby is a gd idea too;) let me know when u try these.

    @kribha,
    Yup kribha. This is the one I had mentioned to u before. try this jasmine rice and i am sure u will like it:)

    @rajitha,
    thank u:) u can make it now and enjoy, why wait till weekend? ;) do let me know when u try it:)

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  18. @deepa,
    thanks girl:) i prefer the homemade thai curries than the restaurants here as we can adjust the flavors acc to our taste:)

    @mansi,
    u gonna post panang recipe? thats so cool. i will look forward to it:)

    @tee,
    thanks tee:) i am so sorry my post made u hungry ;) do try them out.

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  19. Hi! Thanks a ton! Have been googling for thai recipes since a long time. Thanks a lot for the post! Will surely try out :-)

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  20. @suganya,
    u r welcome girl:) i still have to try yellow curry and as soon as i am satisfied with the results i'll post the recipe:)
    u will find kaffir lime leaves in any chinese/thai stores. i got few fresh ones and immediately i stored them in freezer. u will also get the dry kaffir lime leaves in any supermarket chinese counter. check in dried herbs section as i got my dry galangal, kaffir line and lemon grass from there. they r bit pricy than the fresh ones but helps a lot when i dont have fresh/frozen in hand.
    and i got veg fish sauce from my chinese colleague who got it from chinese store. there is no english name in the label so i'll not be able to write abt the brand. it tastes quite similar to soya sauce as veg fish sauce is a mixture of soy beans, salt, sugar, water, chili, and citric acid. u can prepare it at home by adding soya sauce+sugar+red chilli paste and citric acid/lime juice as i have tried it and it has come very close to the taste of veg fish sauce. hope this helps.

    @musical,
    thanks musie:) look out for dry kaffir leaves in ur supermarkets in dry herb or oriental section. and as for galangal, i buy them from my usual indian shop. many a times i had passed through them w/o noticing and when i started looking for fresh galangal i found them next to ginger and fresh turmeric roots. u can always substitue galangal with ginger and lime zest and i prefer ginger to galangal which gives more flavour and kick:)
    and plz plz...share ur potato stew recipe.

    @sharmi,
    thanks sweetie:) dont hesistate to try it if u dont have some ingredients as u can easily substitute them with others i have mentioned here.

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  21. hmmmmmmmmmmmmmmmmm yummy... bookmarked Sia... next on the list... like you, I'm another mangalorean with coconut milk running in my blood!!

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  22. This is one cuisine that I've been wanting to try for a long time...you know what, I even bought the fish sauce ages ago...somehow haven't been able to dish it up...your post has been really inspiring along with being informative...and yes, while cooking, I too tend to follow the same instincts.

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  23. @padma,
    i am really glad i could be of some help :) try thai red curry if u like it spicy and sweet taste and green for little milder one:)

    @anh,
    thank u anh:)

    @mythili,
    oh yes, if uhave curry paste in hand its breeze to prepare the curries:)

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  24. @cinnamon,
    thank u:)

    @raks,
    thank u raks:) i too prefer red curry over green one. do try it someday:)

    @sra,
    ~sighs~ if wishes had wings... ;)

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  25. hey Sia.. lovely recipes.. well i hvnt tried too much thai food but this sounds tasty will surely give it a try..thanks for the posting..

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  26. @lakshmi,
    oh stop it girl:) try the curries when u get time and i hope u will be plesantly surprised with the results:)

    @ashu,
    a warm welcome to monsoon spice. i am glad to know u got what u have been looking for. do let me know when u try them:)

    @raaga,
    LOL... cant imagine my life w/o coconut;) good to know there is one more person who seconds my thoughts;)

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  27. All those amazing thai dishes look incredible Sia.
    I felt as if i was looking at a thai menu in restaurant!!
    So many dishes to choose from!!!!

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  28. Love Thai curries except Fish sauce added! I prefer red curry. Looks great Sia!Have a great weekend. Hugs!:))

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  29. Decadent Thai curries Sia... This is one Thai meal I wish I was tasting instead of just looking at.. :)
    Simply Superb.

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  30. shilpa(Aayisrecipes)October 25, 2007 2:53 pm

    Ohh I love Thai cuisine. I need to make these sometime.

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  31. I will have to try out that red curry soon! I love Thai food and this is perfect , Sia! Thanks so much:-)

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  32. Sia, how did I miss this post? The Thai curry pastes especially the red one look awesome. Can't believe you have been cooking only for 2 years, you cook such amazing food with a lot of passion for sure :) I agree instinct plays large part in cooking.

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  33. what a superb set of dishes. and your pictures are drool-worthy. sia, i am planning to do a thai series on jugalbandi. will link to your post when i do.

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  34. Not a great fan of thai food but all of those vegetables floating in the gravy are tempting - will try both the green curry and the red curry sometime.

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  35. lovely curries, sia!
    love the lemon grass green paste :)

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  36. Beautiful post and so many recipes and dishes with such a great and rich look!! and whatever you wrote in the intro, its absolutely true :)

    Shn

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  37. Sia this is awesome, love both the curries. Beautiful delicious presentation....Thanks for the recipes.

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  38. Absolutely loved your post and all the dishes. I was looking for the thai green curry paste too. Thx for sharing

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  39. excellent post sups! we love thai food at home. my personal favorite is curry rice - made from yellow curry. my kids love pad thai!
    Shoudl surely try u're recipes. Delicious looking pictures too!

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  40. Sia dear, mouth watering, I love thai food especially the red curry. My to-do folder is full with your recipes,hoe I get to try this

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  41. You made your own Thai curry paste? That's amazing! I jut finished dinner of Thai green chicken curry, but the paste came out of a bottle...

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  42. Excellent post. Well done!!!

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  43. Awesome Sia, Wow you made curry pastes also, these days I'm depending on store bought pastes:). Green Curry is my husband's fav. BTW nice pictures. They look very tempting.

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  44. Making curry paste at home....wow !! three cheers to u !! i am so in love with this cuisine.

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  45. well half the stuff I wasn't able to read properly...:)....but your post sure is tempting...

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  46. You have been tagged,for fantastic four MEME...Waiting for the MEME from u..

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  47. wooooooooow such droolworthy curries...am so hungry now... i love your substitution ideas...im so inspired to make these at home.... thaaaank you sia....

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  48. What a delicious post! I have been using canned curry pastes, but your homemade ones look awesome, and you make the method sound simple.

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  49. wonderful pics as always .... and very informative post. will try them soon.

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  50. @sunita,
    give nice shake to fish sauce and make these curries suni:)

    @smn,
    try it and i am sure u will love it. sweet, sour, spicy and salty tastes will surely blow ur mind:)

    @padmaja,
    LOL... there r just two curries here girl. but i am gonna post more thai recipes pretty soon:)

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  51. @ashakka,
    i use vegetarian fish sauce ashakka which i quite like it and yeah, i too prefer red curry:)

    @laavanya,
    then u should give it a try pretty soon girl ;)

    @shilpa,
    will look forward to ur post shilpa when u make thai curry:)

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  52. @tbc,
    u r welcome dear:)

    @ISG,
    sometimes even i wonder if its just close to 2 yrs since i started cooking but yeah, i have a long way to go :) i have just learnt the basics of cooking and there r many more chapters to be covered;)

    @bee,
    i can't wait to see what u guys gonna come up with. will eagerly wait for ur thai series:)

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  53. @lakshmi,
    u r the first one i have come across who is not very fond of thai food ;) try them n see if it changes ur opinion.

    @richa,
    thanks girl:) err... thats not just lemon grass green paste;)

    @mishy,
    thanks mishy:) i know u r the one to follow instict rather than instruction. n girl, u dont even own any cook books rt? :) i bow to u..

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  54. @madhu,
    u r welcome dear:)

    @rina,
    glad i could post the green curry paste for u all:)

    @latha,
    u got to post that curry rice recipe and also pad thai. i still have so many things to try:)

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  55. @sreelu,
    LOL... i too hope u try some of the recipes bookmarked;) i know even my bookmarked folder is overflowing and sometimes i get confused thinking what to cook!

    @mallika,
    i prefer homemade to readymade as i can change the flavours acc to my wish:)

    @pushpa,
    thank u:)

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  56. @shivapriya,
    if i have most of the ingredients in hand, i prefer homemade curry paste to the store bought one. homemade is more refreshing and tasty than the ready made one IMO:)

    @pooja,
    thank u. i too am in love with thai cuisine:)

    @srivalli,
    LOL... i too felt the same in the begining and hesitated to cook thai food at home. but not any more... try it sri. i have listed substitutes for some ingredients. i am sure u will be able to find the substitues.

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  57. @raks,
    thanks for tagging me:) i will take up the tag sometime n post:)

    @rachna,
    i am glad to know my post is useful to u. i can assure u its quite easy to make it at home. do try them and let me know how u like it:)

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  58. WOW SIA!you have outdone yourself girl!

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  59. Totally drooling here. Love Thai food but have never made the pastes at home before.
    This is so so good....can I have some :D

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  60. This is a real classic post sia..Love the pretty looking thick curries..!!!Love thai food..thanx for sharing these awesome recipes,Sia :)

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  61. OHhhhhhhhh, this is such a great post....both green and red curry.....we so love thai food. Am bookmarking these recipes Sia:)

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  62. Hi Sia, first time leaving a spicy note here, but have been visiting your beautiful blog for quite some time now....this was an amazing post....so much information ! Also, looks like you are a Havyaka too...I am one :) from North Kanara, my native place is kumta.internet mele havyakaru sikkida heLi rashi khushi aatu :) take care !

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  63. Thai curry is looking delicious!:)) Nice presentation sia!:))

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  64. Hi Dear Sups,
    HATS OFF!!!! I WAS REALLY WONDERING HOW U MADE THIS MANY RECIPES THAT TOO OTHER CUISINE....

    PERFECT TIPS AND AMAZING PRESENTATION...I WANT TO MAKE THIS POST COMMENT SOMETHING DIFFERENT THAN MY USUAL COMMENT....TO SHOW MY HAPPINESS....SO TYPING ALL LETTERS IN CAPS:::))))))

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  65. AWESOME !!! Wowie!! I did nto eat Thai food here only because of the fer of 'fish' sauce! thanx to ur version, I will be able to try this at home!! ~hugs~

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  66. wow Sia, these curries justlook so amazing.
    The red curry especially looks out of this world.
    I love Thai food. In fact I am looking for an excuse to go to Thailand. invited lecture maybe? YES!

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  67. Hey Sis, thanks for this great post. Will be linking to it tomorrow when I post.

    You are one great cook.

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  68. Hi Sup! The Thai curries look yum! I buy the green, red and masamman curry pastes from a Thai grocer near me. I'm sure making them fresh is even better! Hope you're doing well.

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  69. I am still drooling at the pics dear..:D.. awesome :clap: :clap:

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  70. Your thai curry pastes are Drop Dead Gorgeous, Sia. I'm speechless :):):)

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  71. Wow Sia ! Are you sure you have only 2 years of experience cooking? Both the curries look delicious. I have learnt so many things as well. At first I was thrown off by veg fish sauce, until I saw your notes :-). I was surprised to see corriander seeds in Thai cooking. All in all beautiful recipes and top of the world pictures.

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  72. Sia- I love the colors of your curry pastes!! I am so hungry for curry right now - its 3am and I'm on the couch (can't sleep - jetlag) and all I can think about is curry curry curry. damn!

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  73. wow Sia sakath post kane! loved both the curries dear :)have been really busy these days again you missed my post !bye have a great weekend!

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  74. Yummy!!! I make it the same way but oh - it's not really made by you till you make your own paste! Thanks for the paste recipe. Definitely going to try it - looks so straight forward!

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  75. @nupur,
    after trying out the homemade curry paste i never ventured into cooking with readymade ones nupur. :)

    @swaroopa,
    thank u :)

    @bindiya,
    ~blush~ :)

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  76. @sandeepa,
    u can have all san:) try the curry with homemade ones and u will never want to buy readymade stuff.

    @bharathy,
    thank u girl:) i hope u do give it a try.

    @priyanka,
    glad u like them dear:) do let me know when u try.

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  77. @chhaya,
    i am really glad that u left a note here. engau haange, internet li innobba havyaka sikkidu heli kushi aatu:)

    @latha,
    thanks maami:) (hope u dont mind me calling u maami:)

    @USHA,
    LOL... U REALLY MADE ME HAPPY U KNOW:) AND TO SHOW MY EQUAL HAPPINESS I TOO AM POSTING A REPLY IN CAPITALS ;) THANKS SWEETIE:)

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  78. @manasi,
    i am really happy to know u will try it at home girl:) i hope u like them as much as we do.

    @saju,
    ha ha... thats a good reason not to cook thai food at home;) LOL...

    @cynth,
    ~blush blush~ r u gonna post thai series then? will look forward to it.

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  79. @vani,
    now that u have mentioned masamman curry paste i got to check the recipe for it:) i am doing gd vani, thanks for asking:) hope u and little M r doing gd.

    @siri,
    lol... i wish u could stop drooling and start cooking them;)

    @linda,
    thank u dear:) i hope u do give them a try linda coz i am sure u will love them.

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  80. @redchillies,
    well, actually i have less than 2 yrs of cooking experience;) glad u liked them:) yeah, first even i was not sure abt vegetarian 'fish' sauce and was quite fishy abt it;) later it was my colleague who told me its actually vegetarian. thai food has many similarities with indian cooking. they dont use as many spices as we do but the taste is something we can very much relate to indian cooking.

    @jaden,
    jaden my girl!!! u r still awake at 3 in the morning???? it happens to me when i get back from my india trip and takes me minimum 1 week to adjust to new time setting:) hope u had gr8 trip.

    @roopa,
    ~sighs~ i know, i hardly get time to bloghop these days:( feel like i am walking on a tight rope. gonna be like this for few more months:(
    will come n chk ur blog as soon as i get some time... tc girl:)

    @m &m's,
    yup, we cant say we made thai curry until we make the paste from scartch can we? ;) do let me know when u try them. its really simple and straight forward.

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  81. Sia, thank you for your beautiful entries.

    Greetings from London, Margot

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  82. i just dye for thai food thanks for wonderfull recipes

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  83. anusharaji(www.talimpu.com)October 30, 2007 4:45 pm

    omg
    green n red curry pastes are abs. darlings...
    luv hte post esp the way u explained how one should be flexible.
    i thought fish sauce has smt to do with fishes ;)
    those curries are looking beautiful too

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  84. The pictures are simply superb sia!!!!congrats for the new website!

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  85. Very interesting notes and recipes Sia. You have presented is so well as usual. Eye catching. Viji

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  86. @margot,
    a warm welcome to my corner margot. will look forward to the round-up:)

    @sagari,
    welcome to my blog:)

    @raji,
    gd to see u:) even i was not sure abt vegetarian fish sauce until i got all green signal from my friend here:)

    @swapna,
    thank u girl:)

    @viji,
    thanks viji. i hope u give it a try sometime:)

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  87. Hi Sia, tried out the thai red curry over the weekend.. awesome! :) Thanks for the recipe!

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  88. @ashu,
    glad u enjoyed the red curry ashu. thank u for letting me know :)

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  89. Hi sia, beautiful thai curries :) looks really good :)

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  90. Sia, u have got good collection of recipes, lovely photos, good tips and i even liked ur recipe index idea. good work sia, keep it up.

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  91. hey sweetie, will try the stove top jasmine soon, thanks deary! does it come out all fluffy? coz all these days my jasmine came out so mushy & chewy, i had used 2cups water, can't wait to try ur measurement :)
    do u use jasmine in idli/dosa/adai as well?

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  92. @ richa,
    just read ur comment. i use just 1 and half cups of water for 1 cup of jasmine rice. first time i tried it with 1:2 ratio and ended up having bit mushy rice. since then i cook it on MW using the above ratio and it turns out quite fluffy. i would highly suggest you to try it cooking in MW. make sure that you wash the rice propely till you get clean water as it is quite starchy.
    i have never used it in making dosa, idli as it is quite expensive here in UK and i sually use basamati rice or sona masuri for idli and dosas. and now with rice shortage, i have switched to broken basmati rice for dosa and idli and guess what, it works just fine.

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  93. wow! can't blv basmati is cheaper than jasmine there! out here basmati is the most expensive, in fact as far as i know jasmine costs less than half of basmati out here ;) anyway, will try MW method first :) i'm still not convinced about the effects of m/w, so use it sparingly, but will gv it a try ;)

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  94. I made this recipe and it was delicious. Only thing I want to point out is that durig blending of red curry paste ingredients, onion was omitted out in the recipe directions. Otherwise a superhit !

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  95. that is an excellent post:) I love thai curries and you have given a very helpful substitution too :) Thanks for these tips:)

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  96. i just love love love love green curry paste as I love the combination of all these herbs and spices. I also love love baby corn in all my dishes. Your greenc curry paste looks so yummy and eatable! I am craving it right now.

    Shobha

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