Khao Lak contd. | Thai Green Curry with Chicken and eggplants

As I begin to recollect my Khao Lak experience, reports of a strong earthquake and a Tsunami warning come flashing in all over the news media. A sense of panic struck. Considering I was there just over a week ago made matters worse. All I hoped for was the damage to be minimal and the tsunami averted.

I breathed a sigh of relief once the Tsunami warnings were lifted and reports confirmed that things were under control.

The joy of idling away an entire day by the beach knows no bounds. The clock stops ticking. Hunger takes a back seat. It almost feels like every part of your body is on that much needed vacation!

We continue our little party at the poolside bar. The poolside bar is one of the best places to hangout in this resort. The cocktails are inviting but the part I enjoyed most was sitting on the bar stools inside the pool. There is something so casual and refreshing about it.

Later that evening, we took a so-called taxi (songthaew in Thai) to explore the Khao Lak market. It’s a rather small market area with rows of individual shops. In particular, I was interested in a boutique shop named ‘Kanyarak’, after reading about it online. All the desperate attempts to find the shop were futile. Frustrated, we decided to stop for a drink. As luck would have it, the shop I was looking for was right opposite the restaurant where we stopped for a drink. ‘Kanyarak’ has an impressive collection of designer stainless steel cutlery and dining ware (no plates though!). Be sure to carry enough cash or a credit card if you intend to shop 🙂

On the last day, we spent the afternoon at the ‘White Sand beach’, a 20 min songthaew ride from our Resort. The beach holds true to its name. Although it has its share of tourists, it is still less crowded than the Resort. The shacks at the entrance of this beach where the songthaew dropped us, serves some really authentic and spicy Thai food. Undoubtedly, the best we had in our trip.

We concluded our vacation with the last few hours spent at the spa, bringing us to the end of an absolutely gastronomical and rejuvenating retreat.

As the old adage goes: a picture is worth a thousand words. Here is a snapshot of some of the heavenly food we had during our trip.

Green Curry Chicken or Keng Khiao Wan Gai Recipe

I wouldn’t shy before concluding that Green curry or Kaeng khiao wan is one of the most popular Thai Curries across the world. The main reason for such universal appeal, in my opinion, is the ever-so-faithful combination of all the different herbs and spices used to make the Green Curry paste as well as the fact that it is mostly a mild curry.

Be forewarned: My version is on the spicy side of the spectrum. Please tone it down by reducing the number of chillies or use less-hot chillies in your Green Curry Paste if you prefer a mild curry.

Some restaurants like to add carrots and potatoes in this curry. I am not too big a fan of that in this context. Mine is a simple version with baby eggplants and green round eggplants. You may want to add more vegetables as you like.

Serves: 4

To print this recipe, click here.

Ingredients:

Green Curry Paste: 4 tblsp [To make it at home: Refer to my previous post : How to make Green Curry paste]
Boneless chicken: 300 gms (sliced into 2″ pcs)
Low fat Coconut milk: 2 1/2 cups (substituted by:  1 & 1/2 cups of coconut cream and 1/2 cup of water)
Kaffir lime leaves: 10 – each leaf roughly torn in two (tearing these leaves gives an  instantaneous aroma)
Galangal (Thai Ginger): 1″ pc, lightly crushed
Sweet Basil leaves: a big handful
Baby egg plants: 1/2 cup; Stem removed and washed.
Small round green egg plants: 5 (can be substituted with any other egg plant): Cut into quarters
Oil: 1 tbsp
Palm sugar: 2 tsp
Fish sauce: 1 tbsp or more depending on your preference

For Garnish:
1 big red Thai chilli (remove seeds and cut into thin strips)
3-4 tsp of coconut milk

How I did it:

Heat oil in a deep bottomed dish. Add the green curry paste and fry for 3 mins on medium-low heat.

Next, add 1/2 cup of coconut milk. Continue to cook until the coconut milk is almost assimilated into the green curry paste (5 mins).

Next add the chicken and fry for 2 mins until the chicken is nicely coated with the curry paste and begins to turn white. Now add the remaining 2 cups of coconut milk. Let it boil on medium heat for about 5 mins.

If using coconut cream, use 1 1/2 cups of coconut milk in all. Add 1 cup water. Coconut cream is thick in consistency so adding water helps to achieve the desired consistency.
Add the eggplants followed by palm sugar, torn lime leaves, galangal and 1 tbsp of fish sauce. Fish sauce is salty so make sure you taste the curry before adding more.

Note: the shrimp paste already has salt. So, if you have added shrimp paste in your green curry paste, do not add too much fish sauce at first. Let it cook for another 5 mins on medium heat. Stir in between. Do not overcook the eggplants as they become too mushy when overcooked.

Cooking Green Curry Chicken

When almost done, check the seasoning. Adjust palm sugar and fish sauce as per your liking.

Once done, turn off the heat. Add a handful of sweet basil leaves. Give it a good stir.

Garnish with a swirl of coconut milk and red chilli strips. Enjoy with steamed rice.

Prawns with coconut milk and spices (Prawn Malai Curry)

October 2003

A close friend ‘D’ had a sudden craving for Prawns. Not just any prawns. It had to be Prawn Malai Curry. I didn’t really know how to make it. But the sheer opportunity of making something new excited me. I was more than happy to cook, if only I knew how.

In less than 24 hours (from what I recall), I got the recipe from his mother straight into my inbox. This is D’s grand mother’s recipe. This is an authentic Bengali recipe and one that I have made many times now! Thank you aunty!

The part I enjoy most is the involvement & enthusiasm everyone has in making this curry. Talk about team effort! Over the years, this has become a ritual and I look forward to it..:)

D get’s the prawns. The biggest and freshest available (though to this day my husband ‘R’ argues that the prawns he gets sometimes are the same size..:P) D and R don’t sleep the night before. They drive down to a particular seafood wholesale market at 3am where one can find the freshest catch of the day. It is a wholesale market where the fresh catch comes in before it is sent to other shops / restaurants in the city. Some of the biggest King prawns I have ever seen! One needs to buy in wholesale.. So, most of the time this dish is cooked – it is a BIG feast ! The only exception to this festivity is when it’s a last minute plan or a feast is somehow not possible (a rare possibility!)

Step 2 is the cleaning up.. And that is R’s forte. After the prawns come home, R spends a good amount of time cleaning it up thoroughly! You do realize that when I wake up… lazy… all of this has already happened ! D & R really go all the way to make it happen. I see the fresh and clean prawns… waiting so eagerly to be soaked in the most amazing coconut cream curry ever!

This is one of my most treasured recipes simply because it is one recipe that has no age or spice boundaries… It has been loved by my 2-year old son as much as it has been appreciated by Indians and by non-Indian friends alike.

To print this recipe, click here.

Ingredients:

King Prawns: 500 gms – the bigger the better! (smaller prawns are also fine) – The prawns in this picture are from the local grocer.. which reminds me haven’t had a feast in a while!
Onion paste: 1 medium sized onion ground to a fine paste
Ginger paste: 1 tbsp
Garlic paste: 1/2 tsp (this is my personal preference and not part of the original recipe. you can ignore it if you like)
Coconut milk: 1/2 cup. I vary this depending on my guests’ spice tolerance level. If I want a more authentic and spicy taste, I stick to 1/2 cup. However, sometimes I add more coconut milk when I need to tone down the spice.
Turmeric Powder: 1/2 tsp
Chilli Powder: 1/4 tsp or more depending on your spice tolerance level
Cumin seeds: 1/2 tsp
Garam Masala Powder: 1/4 tsp
Cinamon stick: 1/2 inch
Dried Bay leaf: 2
Sugar: 1/4 tsp
Oil: Use a neutral oil (I use a blend of Canola and Sunflower oil)

How I did it:

  • Wash, de-vein, clean prawns. I like to remove the head and the vein but leave the tail behind. Put 1/4 tsp of turmeric powder and sprinkle a little bit of salt on the prawns. Mix this gently and keep it in the refrigerator until the Masala is ready.

  • Use a heavy bottomed pan to cook this curry. Add oil. Once hot, add the bay leaf, cinnamon stick, sugar and cumin seeds. Let the cumin seeds crackle for about 10-20 seconds. Add the onion paste. Fry this until it turns brownish and sticks together as lumps. Do this on low heat to avoid burning. This may take 10 to 15 mins.

  • To this fried onion paste, add the ginger paste, garlic paste, turmeric, chilli powder and salt. Fry this for 1-2 minutes until it is cooked and blends in with the masala.
  • Take out the pre-marinated Prawns and add it to the masala now. Stir this to ensure that the prawns are coated well with the spices and the prawns turn a nice pink/brownish color. (2 to 3 mins).

  • When the prawns turn pinkish, add the coconut milk. If you are using thick coconut milk like I did, you should add 1 cup of warm water along after adding the coconut milk. This curry is about your preference of coconut and spices. Remember that we have added sugar earlier, prawns are naturally sweet and coconut milk is also sweet. I strongly suggest you go slow on the coconut milk and taste it before adding more coconut milk. If the gravy is thick, add hot water into this to bring it to the right consistency. I alter the quantity of coconut milk and water to suit the palate of my guest.

  • Add some garam masala powder (a spice mix readily available in an indian grocery store) to this curry now. Let it cook on medium heat for another 7-8 mins until the coconut milk is cooked and comes together with the curry. Prawns cook really fast, so make sure you don’t overcook them.

Goes best with steamed white rice 🙂