Tried and tasted by Nivedita,Hi All,I remember the game we used to play in our childhood. "color, color which color do you want?" One kid will ask the other kids to guess the color by asking for the hints. It was not only colors, it might be fruits, vegetables, flowers etc. Why am I talking about this game now? Because you have to guess the vegetables and colors put in this gravy. of course without looking at the picture. And if you ask me, which vegetable do you want, my answer is all the vegetables with all the vibrant colors. Yes! I love all the vibrant color vegetables(except ridge gourd).
My younger daughter is very choosy about the food she eats. So I have to do a research(☺) on how to mix and match the vegetables so that she gets attracted towards the food and eat happily or how I can hide these vegetables in any form to feed her.
So, this is why this curry came in my kitchen. The other day she was hungry and was not in a mood to eat our regular sabji, roti. When I opened the fridge, I saw these colorful bell peppers which I bought it to make Paneer dish. It is difficult here to get colored bell peppers. We get it sometimes in the market. So whenever I I see them, I bring and store. I thought of making fried rice, there was a big no from both the kids. Suddenly I thought of making Thai curry, but when I checked the time, it was 9 in the night. No chance of any supermarket to be opened that time to get ready Thai curry paste, I thought of giving a try without curry paste. And here is the result. I was really very tasty and they both had it happily, even my husband too. Only sad part was it was not enough for four of us! :-( .
And that's why I have not given the title as THAI CURRY.
Thai and Mexican food is my favorite. But, do I hate food from any part of the world!! hehehe! NO way!
Notes :
- Before I start the recipe, You can use any vegetable you have or you like. Bamboo shoot is mainly used in Thai food. Broccoli gives the unique taste. But I do not get bamboo shoot here and was not having broccoli at home.
- It's always best to use fresh home made coconut milk. The taste always differs with the ready made one. But, if you don't have time to make the milk at home, you can use the ready pack. It takes just 10 minutes to make the coconut milk. Soon I will post the detailed recipe for the same.
- I have used the Ching's secret Red chilly paste and Green chilly paste. You can replace it with any other brand or home made chilly paste also.
- You can parboil the vegetables if you don't like the crunchy taste. But I have used directly.
Serves 4
Coming to the recipe,
Ingredients :
Oil - 1 tbsp(I have used olive oil, you can use the normal oil)
Onion - 1 big, sliced
Cabbage - 1 cup chopped
Beans - 1 cup, cut diagonally
Carrot - 1/2 cup, cut diagonally
Green, Red and Yellow bell peppers - 1 1/2 cup, sliced
Fresh green peas - 1/2 cup
Ginger and garlic paste - 1 tsp
Salt to taste
Green chilly paste - 1 tbsp
Red chilly paste - 1 tbsp + little more if you want it spicy
Fresh coconut milk - 1 1/2 cup
Water to add.
Cooked rice to serve with the curry. The curry tastes best with rice than roti or chapati. I love to have it just like that ;-)
Method:
- Keep all the ingredients ready. So that you will not miss anything to add.
- Heat the oil in a thick pan or kadai.
- Add onion and allow it to brown, Mix it in between.
- Add the ginger-garlic paste, saute it.
- Add the peas and beans first(they take more time to cook) cook on a slow flame.
- After two minutes, add the bell peppers and saute for a minute. Now add carrots and cabbage at the end.
- Mix it properly and allow to cook for two- three minutes.
- Add salt, green and red chilly paste. Mix well.
- Add the fresh coconut milk. mix well and close the lid. Cook for few more minutes.
- If you feel the curry is thick, add some water to adjust the consistency.
- Garnish it with fresh coriander leaves(optional)
Off the stove and keep it for few more minutes.
Curry is ready to serve.
I have a few recipe links from my friends from other blogs. Please do check and enjoy these curries.
