Thai Pumpkin Soup

Ingredients :

• 1.5 kg pumpkin, peeled and chopped
• 4 tbsp sunflower oil
• 1 onion, sliced
• 1 lemongrass
• 1 tbsp ginger, peeled and grated
• 4 tbsp Thai red curry paste
• 400 ml coconut milk
• 800 ml vegetable stock
• lime juice and sugar for seasoning
• 1 red chilli sliced, for garnishing
• 1 tsp chopped coriander

Preparation :

• Heat oven to 200^O C. Place the pumpkin in a roasting tin with half the oil and seasoning, and roast for 30 minutes. Pumpkin should be soft and tender.
• Add the rest of the oil in a sauce pan and sauté onions, ginger and lemongrass on a medium flame. Cook gently till it softens. Stir in the curry paste, and stir for a minute.
• Add the roasted pumpkin. Keep aside 3 tbsp coconut milk for later use and add the rest along with the stock into the sauce pan.
• Bring to a simmer, cook for a few more minutes and then remove the lemongrass.
• Allow to cool. Once cooled, blend in a blender, to a smooth consistency.
• Return to the pan, heat and adjust seasoning as required.
• Remove from pan, drizzle with lime juice and sugar if needed.
• Garnish with 1 red chilli and chopped coriander

Serves 6

Thai Red Chicken Curry

Ingredients :

• 2 small onions
• 1 stalk lemongrass
• 1 tbsp vegetable oil
• 3-4 tsp red Thai curry paste
• 4 boneless and skinless chicken breasts, cut into bite-size pieces
• 1 tbsp fish sauce
• 1 tsp sugar
• 4 kaffir lime leaves
• 400 ml coconut milk
• 20 gm fresh coriander
• 2 Red Chillies for garnish

Preparation :

• Thinly slice onions and cut the lemongrass into very fine slices.
• Heat the oil in a wok for a couple of minutes, and add the onions. Fry onions until translucent. Add curry paste to the onions, and cook for a minute, stirring all the time.
• Add chicken pieces and coat with the curry paste. Then add fish sauce, sugar, kaffir lime leaves and coconut milk.
• Bring slowly to the boil. Reduce heat and simmer, uncovered, for 20 minutes until the chicken is cooked. Frequently stir the curry when simmering.
• Add roughly chopped coriander leaves to the curry. Garnish with red chillies on top
• Serve with jasmine rice

Serves 4

Chicken Soup with Coconut Milk (Tom Kha Gai)

Ingredients : 

• 3 chicken breast pieces, cut into strips

• 2 cups coconut milk

• 1 cup chicken stock

• 1 stalk fresh lemongrass, washed and chopped in chunks

• 1 onion, peeled and chunked

• 2 cloves of garlic

• 3 pieces of galangal peeled and sliced thinly

• 2 tsp chillies, finely chopped

• 2 kaffir lime leaves, chopped

• 1 tbsp fish sauce

• ½ cup coriander leaves,

• 1 tsp sugar

Preparation :

• In a sauce pan, mix the coconut milk, stock, onions, lemongrass, galangal, garlic, half the chilli, sugar, kaffir lime leaves. Over a medium heat, bring to a boil. Simmer for around 30 minutes. Stir occasionally.

• Remove the pan from the heat, and pour the broth through a strainer to elminate all the chunky pieces. Pour the broth back in the sauce pan, and put on heat again.

• Add chicken, remaining chillies and simmer for another 8-10 minutes. Also add the fish sauce.

• Continue stirring until chicken is cooked and well mixed.

• Add the coriander to garnish. Add salt if needed.

• Serve warm

Serves 4

Thai Beef Curry with Rice

Ingredients :

• 450 gm beef fillet, fat removed

• 1 tbsp vegetable oil

• 2 tbsp Thai green curry paste

• 2 red peppers, cut into strips

• juice of 1 lemon

• 2 tsp fish sauce

• 2 tsp demerara sugar

• chopped coriander

 Preparation : 

• Cut the beef fillet into thin slices. Heat oil in a wok, and add the green curry paste and cook for 30 seconds
• Add the beef slices and stir-fry for 3-4 minutes. Add pepper and further stir-fry for a few more minutes
• Add lemon juice, Thai fish sauce and sugar.
• Continue cooking till beef is tender.
• Serve with boiled rice, garnished with coriander

Serves 4

Chicken with Basil in Coconut Curry Sauce

Ingredients :

• 1/2 tsp each of ground coriander, cumin, cinnamon, ground cardamom

• 1 tsp black pepper, freshly ground

• 1 tsp salt

• 1/4 tsp chili powder

• 1/4 tsp turmeric

• 1/2 kg skinless, boneless chicken pieces

• 1 large red onion, chopped

• 5 cloves garlic, minced

• 2 peppers, seeded and minced

• 2 tbsp olive oil

• 500 ml coconut milk

• 2 tsp cornstarch

• 1 tsp Worcestershire sauce

• 3 tbsp fresh basil leaves, chopped

• 1 tbsp finely chopped fresh ginger

 Preparation : 

• Mix together all the dry seasonings and set aside.

• Cut chicken into small bite sized pieces and cover with the spice mix. Let it rest for half hour for the chicken to catch the flavours.

• In a wok or a skillet, heat 1 tbsp oil on medium heat. Add onions and peppers and cook for a few minutes. Then add the garlic and cook for a minute or so. Remove the onions, peppers and garlic and keep aside.

• In the same wok, add 1 tbsp oil and heat on medium heat. Divide the chicken pieces into two batches, and cook them in batches. Brown the chicken pieces on each side.

• Once cooked through, remove the chicken, and add to the bowl of onions and peppers.

• Mix a few tablespoons of coconut milk with the cornstarch to dissolve the cornstarch. Add rest of the coconut milk to the wok, along with the cornstarch mixture. Cook on medium heat, stirring frequently, until it starts bubbling over. Add the Worcestershire sauce.

• Add chicken mixture, basil and ginger to the wok. Cook for 2 – 3 minutes to cook through.

• Serve with jasmine rice.

Serves 4