Long long time ago, when life was all about me (read – before marriage and before Bebo), birthdays were given much more attention. On one such year, we have gone to a Thai Restaurant in style – all six of us, room mates. We had a great time there, all preserved in photographs fondly looked upon now.
So when I saw the recipe for Thai Massaman Curry in Aipi’s blog, it opened a flash flood of memories. I could see all six of us together, having a great time, talking about two more girls who missed out on the get together. Well well, all I can do now, is to savor the memory and cook some curry for today.
So here is the Thai Massaman Curry, adapted to suit my refrigerator’s contents.
For the paste
Red Chilies : 5-6, deseeded
Shallots/Pearl Onions : 2-3
Garlic : 4-5 cloves
Ginger : 1 1/2″ piece, peeled
Lime peel/leaves : 1/2 tsp
Coriander Powder : 2 tsp
Cumin Powder : 2 tsp
Cinnamon Powder/Stick : 1 tsp or 1″ stick
Cloves : 2-3
Tamarind Paste : 1 tsp
Coconut Milk or Water : 1/4 cup
- Deseed the dry red chillies. Soak them in warm water for 15-20 min.
- Grind everything to a fine paste, along with the soaked and drained chilies. You can use the water in which chilies were soaked to make the paste.
For the curry
Coconut milk : 2 – 3 cups
Shallots/Pearl Onions : 4-5 peeled
Egg plant : 1/2 small
Carrots : 1 medium
Baby Corn : 8-10
Beans : 8-10
Capsicum : 1 small
Soy sauce : 2 tbsp
Sugar : 2 tsp
Oil : 1 tbsp
Salt to taste
- Cut the beans, carrots and baby corn into 2″ long pieces. Dice the egg plant and capsicum into 1″ squares.
- Microwave the vegetables in a container for about 4-6 minutes, till partially cooked.
- Heat oil in a pan, add the curry paste and cook while stirring continuously till all the water evaporates and the paste becomes a more solid mass.
- Add the coconut milk and stir continuously. Add the vegetables, soy sauce, salt and sugar.
- Cook for 5-10 minutes. The vegetables should retain their crunchiness a bit.
- Serve with rice or rotis, along with ajaat.