THAI CORN & PEANUTS ISLANDS (VEG)

INGREDIENTS: FOR THE THAI CURRY PASTE Coriander seeds: 1 tbsp Cumin seeds: 1 tsp Ginger: 1/2″ Lemon grass, bashed: 2 Lemon zest: 1/2 tsp Dry red chilies, soaked in hot water for 15 mins: 10 Coriander stems, fresh: 10 FOR THE STUFFING Cooking oil: 2 tbsp Corn kernels, blanched: 1/4 cup Peanuts, crushed: 1/4 cup … Continue Reading

THAI FRY BABY CORN (VEG)

INGREDIENTS: Baby corn: 8 Garlic, chopped: 2 Green chilies, chopped: 2 Sesame seeds: 1 tsp Egg: 1 Thai red curry paste: 1 tbsp Flour: 2 tbsp Lemon juice of 1 Cornflour: 1 tbsp Salt to taste Oil for frying: 1 cup   METHOD Halve the baby corn lengthwise. Take a bowl, add garlic, green chilies, … Continue Reading

THAI CORN FRITTERS (VEG)

INGREDIENTS: Sweetcorn, frozen or canned: 225 gm Cornmeal: 75 gm ( 3/4 cup) Red Thai chilies, chopped & deseeded: 2 Garlic, crushed & chopped: 3 Lime leaves, slivered: 5-6 Basil leaves, fresh & hand torn: 2 Coriander leaves, chopped: 2 tbsp Cornflour: 1 tbsp Salt to taste Olive oil: 2 tbsp Sweet chili sauce: to … Continue Reading

THAI FISH FILLET

INGREDIENTS: Fish fillet: 300 gm FOR THE PASTE Onion, diced: 1 Ginger, chopped: 1/2 ” Turmeric root, fresh: 1/2 ” Lime juice: 1 tsp Peanut oil: 3 tsp Salt to taste Red chilli flakes: 1 tsp   METHOD 1) Cut fish fillet into medium sized cubes. 2) Make a paste of onion, ginger, turmeric, lemon … Continue Reading

COTTAGE CHEESE SATAY ( VEG )

INGREDIENTS: Cottage cheese cubes: 500 gm Olive oil:  2 tbsp Ginger garlic paste: 2 tbsp Lemon juice: 1 tbsp Salt to taste Turmeric powder: 1/4 tsp Curry powder: 1 tbsp Brown sugar: 1 tsp Coriander leaves, chopped: 1 tbsp FOR PEANUT BUTTER SAUCE Peanut butter: 1 tbsp Red chili paste: 1 tbsp Sugar: a pinch … Continue Reading

FISH CAKES ( THAI )

INGREDIENTS:  Fish, boiled: 500 gm Egg: 1 Cornflour: 2 tbsp Fish sauce: 1 tsp Thai curry paste: 1 tbsp Lemon grass, chopped: 1 tsp Kaffir lime leaves, finely julienne: 2 Onions, chopped: 1/2 Red chili sauce: 1 tsp French beans, boiled & chopped: 6 Salt to taste Oil to deep fry: 2 cups   METHOD … Continue Reading

THAI CHILI CHICKEN

INGREDIENTS: Olive oil: 2 tbsp Onions, chopped: 1 Egg whites: 2 Cornflour: 1 tbsp Flour: 2 tbsp Chicken boneless, cut into chunks: 250 gm Cooking oil:  1 cup Garlic, chopped: 2 Red chilies fresh, chopped: 2 Green chilies fresh, chopped: 2 Oyster sauce: 2 tbsp Chicken stock cube: 1/2 Coriander leaves chopped: 1 tbsp   … Continue Reading

THAI FISH CAKES

INGREDIENTS: Fish boneless, boiled & mashed: 500 m Bread slices, dipped in water & squeezed dry: 3 French beans, boiled & finely chopped: 6 Coriander leaves, chopped: 1 tbsp Red Thai curry paste: 1/2 tsp Carrots, finely chopped: 1/2 Green chilies, chopped: 2 Egg white: 1 Salt to taste Olive oil: 2 tbsp Spring onion, … Continue Reading

PRAWNS FRY WITH THAI SWEET CHILI SAUCE

INGREDIENTS: Prawns: 250 gms Lime juice: 1 tsp White pepper powder: 1/4 tsp Garlic, chopped: 2 Salt to taste Olive oil: 4 – 5 tsp Egg yolk: 1 Coriander leaves, chopped: 1 tsp Ginger, chopped: 1/2 ” Breadcrumbs: 1 tbsp Corn flour/ Flour: 1 tbsp Sesame oil: 5 drops FOR THAI SWEET CHILI SAUCE White/Malt … Continue Reading

THAI CHICKEN SATAY

INGREDIENTS: Chicken boneless, cut into long strips: 250 grams Salt to taste Black pepper powder: 1/4 tsp Cumin powder: 1/2 tsp Coriander powder: 1/2 tsp Sugar/ jaggery: 1/2 tsp Soy sauce: 1 tsp Red curry paste: 1 tsp Cornflour: 1/2 tbsp Coconut milk: 1 tbsp Lime juice: 2 tsp Olive oil: 1 tbsp FOR THE … Continue Reading