Thai Red Curry with Vegetables

Thai Cuisine is known for spicy food and has a great balance of sweet and spice in recipes. Some of the popular dishes are Thai red curry and green curry that is served with rice.  Thai Red Curry is a rich and spicy curry made with coconut milk and red curry paste. Normally, I use a store-bought red curry paste (I prefer Thai Kitchen's) as it has all the ingredients you need, so why go through the trouble of making a paste?? Add your choice of vegetables and enjoy the spicy red curry!!

Ingredients:

13.5 oz can light coconut milk (you can use regular for thicker curry)
1 medium red bell pepper, diced
2 medium potatoes, diced
2 medium carrots, diced
1/2 cup baby corn
1 small onion, diced
2 tsp red curry paste
1 tsp red chilli paste (optional)
Salt, to taste
1/2 cup fresh snow peas
1/2 cup broccoli florets
1/4 - 1/2 cup water (use less, if you want it thicker)
1/4 cup  fresh thai basil leaves

Method:

In a stockpot, add the coconut milk and simmer on medium heat for 2-3 minutes. Now, add the red curry paste and red chilli paste (adjust to taste) and boil until the raw smell of the red curry paste goes away.

Add red bell pepper, snow peas, potatoes, carrots, baby corn, broccoli florets, onion and thai basil along with 1/4 cup water and salt to taste. Simmer on medium-low heat for 15-20 minutes or until the vegetables are almost cooked. Garnish with chopped thai basil and serve hot with brown or white rice.

Makes 4-5 servings.

Roasted Red Pepper and Tomato Soup

Soup is one of the most comforting food on a cold wintry night. Several months ago, I tried the Trader Joe's Roasted Red Pepper soup among the many others and I have been hooked to it ever since. I liked the flavors although it is a bit sweet for my taste buds. I tried to replicate the soup as much as I could but with a little bit of heat added to it. The verdict... I liked my soup much better than Trader Joe's. Give it a try...

Ingredients:

1 large onion, finely chopped
2-3 cloves garlic, minced
1 cup crushed tomatoes
2 1/2 cups water
1/2 tsp crushed red pepper 
3-4 whole fire roasted red pepper, finely chopped 
2 tbsp butter or olive oil (I used butter)
1/2 cup fat-free half-and-half
Salt, to taste
Pepper, to taste

Method:

In a stock pot, melt butter and add the onions and sauté for 4-5 mins. Add the garlic and crushed red pepper and sauté for 2 mins until raw smell goes away. 

Add the crushed tomatoes, roasted red peppers (I used store-bought), water, salt and pepper. Simmer for 20-25 mins until the vegetables are tender and the flavors blend together. Adjust the seasoning and add more salt and pepper, if required. 

Add half-and-half and puree using a hand held immersion blender until smooth.  Allow the soup to boil for 2-3 mins. You can garnish the soup with chopped basil (optional). Serve hot.

Makes 5-6 servings.

Chilli Paratha

Chilli Paratha (also known as Kothu Parotta/Kothu Roti) is a popular dish in Southern India. Kothu parotta is a common street food but gaining popularity in restaurants too. The ingredients are minced and mixed repeatedly until they blend well. Kothu parotta can be prepared with or without meat. Meatless kothu parotta can be made with finely chopped vegetables to give the minced texture to the dish. It is served with onion raitha.

Ingredients:

6 Parathas, cut into small pieces
5-6 green chillies, finely chopped
1/2 cup frozen peas and carrots, thawed
2 medium potatoes, finely chopped
1 large onion, finely chopped
1/4 cup tomato sauce
3-4 tbsp tomato ketchup
2 tsp chilli powder (reduce quantity if you want it less spicy)
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp ginger-garlic paste
Salt, to taste
3-4 tbsp oil
1/4 cup cilantro leaves, finely chopped

Method:

In a deep pan, heat oil, add onions and green chillies. Sauté onions until translucent. Add the ginger-garlic paste and fry for 2-3 minutes.

Add the peas, carrot, potatoes, chilli powder, cumin powder and coriander powder (adjust spices to suit your taste). Allow the vegetables to cook until they are almost done. Add the tomato sauce (or crushed tomatoes) and salt and cook  for few minutes until it turns out saucy but not too thick.

Add the paratha pieces to the saucy mixture and toss well to coat them. Add tomato ketchup and mix well. Fry for few minutes until all the flavors blend together and add chopped cilantro and mix with the parathas. If you find the chilli paratha to be a little dry, add more tomato sauce or ketchup. Serve hot with onion raitha.

Makes 3 servings.