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.

Ingredients:

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

Method:

1. Deseed the dry red chillies. Soak them in warm water for 15-20 min.
2. 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

Method:

1. Cut the beans, carrots and baby corn into 2″ long pieces. Dice the egg plant and capsicum into 1″ squares.
2. Microwave the vegetables in a container for about 4-6 minutes, till partially cooked.
3. 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.
4. Add the coconut milk and stir continuously. Add the vegetables, soy sauce, salt and sugar.
5. Cook for 5-10 minutes. The vegetables should retain their crunchiness a bit.
6. Serve with rice or rotis, along with ajaat.

Linked to Bookmarked Recipes – Every Tuesday,  Hearth and Soup Hop.