Veg. Tom Yum Soup

 

           This is a simple and a healthy vegetable clear soup - Thai style. It is a soul satisfying soup with some kaffir lime leaves and lemon grass thrown in for some lemony flavor. You can go ahead and add many more veggies, pasta and boiled grains for some variety. 

          Few pieces of boiled and shredded chicken or prawns can also be added for a non-veg. version. It is a complete and a wholesome light meal in itself. 

• 1/2 cup long beans, cut into 1" thick pieces
• 1/2 cup carrots, cut into 1" thick pieces
• 1/2 cup broccoli florets
• 2-3 tbsp. tom yum paste
• 5-6 kaffir lime leaves
• 2 lemon grass stack, crushed
• 1/2 cup noodles
• salt to taste
• 1/2 cup Enoki mushrooms
• 1/2 cup white part of the spring onion, cut into 1" pieces
• 1 spring onion (green portion) sliced

          Add the tom yum paste, salt to taste, kaffir lime leaves and lemon grass to a litre of water and mix well. Bring it to a boil. 

          Add the long beans, carrots, broccoli and noodles. Simmer for 2 minutes. Then add the mushroom and the white part of the spring onion. Simmer further for a minute more. 

          Switch off the frame and garnish with chopped spring onion. Serve in individual bowls for a healthy light meal along with some grilled delicacies.

Chinese style French Beans Stir Fry

 

          Chinese style French Beans Stir Fry is amazingly a very satisfying comfort dish. If you are a fan of Chinese food, you will simply love it. This simple, quick to prepare and healthy dish is popularly found in many Chinese restaurants. It goes absolutely well as an accompaniment with either Chinese fried rice or noodles. 

          Light on the tummy, it is extremely easy to whip up. Minimum of spices goes into preparing it, yet there is no compromise in the taste and flavour. Few toasted sesame seeds, sprinkled on it gives a nice crunch and flavour to this dish. For a non-veg. version, prawns or chicken may be added. So a perfect Chinese style weekend lunch. 

• 250-300 gms. French beans, cut into 2" size
• 1 tbsp. oil
• 2-3 dry red chilies
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, chopped
• 1 onion, sliced
• 1 tbsp. tomato sauce
• 1 tbsp. green chili sauce
• 1 tbsp. hot chili sauce
• 1 tsp. sesame oil
• salt & sugar to taste
• 1 tsp. cornflour mixed with some water
• 1 tsp. sesame seeds, dry roasted
• 1 tsp. coriander leaves, chopped

          Boil the beans in required quantity of water till they are fork tender. Strain and keep aside,

          Heat oil in a wok and add the dry red chilies, followed by the ginger and garlic. Sauté for a few seconds. Then add the onion and stir fry till translucent.

          Now add the beans, all the sauces, sugar and salt to taste. Give it a toss and stir fry for a few seconds more. Add the corn flour slurry and sauté till it thickens.

         When done, switch off the flame and add the sesame oil. Garnish with the sesame seeds and coriander leaves and enjoy as a side dish with Chinese fried rice or noodles. 

          

Chinese Style Chicken Stir Fry

          This is a very easy, simple and a quick recipe that can be dished out in a jiffy. It is healthy and nutritious as it has the goodness of vegetables and chicken which is a lean meat. Minimum of spices goes into it, yet there is no compromise in the taste and flavour. It is light on the tummy and goes very well either with fried rice, plain steamed rice or noodles. 

• 1 chicken breast, cubed
• 1 capsicum, cubed
• 1 carrot, cubed
• 1 onion, cubed
• 1 tbsp. oil
• 2 pinches of pepper powder
• 2 pinches of garlic powder
• salt to taste
• 1 tsp. corn flour
• 1 tsp. spring onion, chopped
• 1 tsp. coriander leaves, chopped

          Marinate the chicken with a pinch of salt for 10 minutes. Mix the corn flour in 1/4 cup water and keep aside. 

          Heat oil in a pan and stir fry the chicken for 2-3 minutes. Add the veggies, pepper powder and garlic powder. Stir fry for a minute. 

          Add 1 cup water and salt. Bring it to a boil. Cover and simmer for 1-2 minutes. Add the corn flour slurry and stir till the sauce turns slightly thick. 

          Switch off the flame and transfer to a serving dish. Garnish with spring onion and coriander leaves. Serve with hot steamed rice or fried rice.

Thai Panang Paneer Curry

          This is the vegetarian version of the popular Thai Panang curry that is originally prepared with chicken / mutton. Today I prepared it with paneer, using my homemade panang curry paste. This is quite an amazing curry that has some intense flavor and aroma coming from the lemongrass, kaffir lime leaves and coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with steamed rice.

Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal / ginger, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 2-3 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 2 tbsp. roasted peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 2 tbsp. tomato ketchup 
• 1 tsp. tamarind paste
• 1 tsp. sugar 
• salt to taste

           Blend all the above mentioned ingredients to a smooth paste by adding some water. Store in an airtight container to be used later.





Thai Panang Curry 

• 200 gms paneer, cubed
• 2-3 tbsp. oil
• 3/4 cup panang paste
• 1 cup coconut milk
• 2-3 green chilies, slit 
• salt to taste

         
          Heat oil in a pan / kadai and add the panang paste. Cover and cook on a medium flame for 2 minutes. Add salt, chilies, paneer cubes and coconut milk. 

          Simmer, covered on a medium flame for 2-3 minutes. Switch off the flame and transfer to a serving dish. Enjoy with plain steamed rice.

Satay Peanut Sauce / Dip - Malaysian Style

          This aromatic and mouth watering sauce is a perfect accompaniment to chicken satay. This Malaysian style Peanut sauce is extremely tongue tingling with all the flavors like spicy, sweet and sour. 

          Peanuts, being the main ingredient, is combined with galangal, garlic, red chilies, tamarind paste and sugar to make this delicious dip. This sauce can also be served with kebabs, tikkis or vegetable crudités. So check out the step by step pictorial recipe to prepare it.

• 1-2 lemongrass, chopped (only the white portions)
• 1 onion, chopped
• 3-4 garlic cloves
• 1" galangal, sliced (ginger can be used as a substitute)
• 6-7 dry red chilies
• 1 cup roasted peanuts, powdered
• salt to taste
• 1 tsp. tamarind paste
• 1-2 tsp. sugar
• 2 tbsp. oil

          Blend together lemongrass, garlic, galangal and red chilies along with some water into a paste. 

          Heat oil in a pan and sauté the onion till light brown. Now add the ground paste and fry on a medium flame till the oil separates.
  
          Add the peanuts, salt, sugar, tamarind paste and a cup water. Mix everything well and simmer till it thickens slightly and the oil separates. Serve along with chicken satay.

                                Heat oil & saute onion till light brown. 

                              Add ground paste & fry on a medium flame till oil separates.
  

                               Add peanuts, salt, sugar, tamarind paste & a cup water. 

                                Mix well & simmer till it thickens slightly.....

                         

..... and oil separates. 

                               Serve along with chicken satay.

Thai Panang Chicken Curry

         Today I would like to share this amazing recipe that I prepared using my homemade Panang Curry Paste. As mentioned earlier, I had the opportunity of relishing this dish recently and really fell in love with it. 

          It has such an intense and aromatic flavor, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with plain steamed rice. So check out the step by step pictorial recipe to prepare this Oriental delicacy.

Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal / ginger, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 1 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 1/2 tsp. shrimp paste (opt)
• 2 tbsp. fried peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 2 tbsp. tomato ketchup 
• 1 tsp. tamarind paste
• salt to taste

           Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an airtight container to be used later.






Thai Panang Curry with Chicken 

• 500 gms chicken with bones, curry cut
• 2-3 tbsp. oil
• 3/4 cup panang paste
• 1/2 cup water
• 1 cup coconut milk
• 5-6 kaffir lime leaves
• 2-3 green chilies 
• salt to taste

         
          Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.

          Add the chicken and mix well. Cover and cook for 2-3 minutes. Then add 1/2 cup water, salt, chilies and kaffir lime leaves.

          Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender. 

          Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes. Switch off the flame and serve with plain steamed rice.

                   Heat oil & add panang paste. Cover & cook on a med. flame for 2 min.

                                Add chicken & mix well. Cover & cook for 2-3 minutes. 

                                Add 1/2 cup water, salt, chilies & kaffir lime leaves.

                   Mix well & simmer, covered, till oil starts to float on the surface and
                   chicken is almost tender. 

                             Add 1 cup coconut milk & simmer, uncovered for 2-3 minutes. 

                                Serve with plain steamed rice.

Thai Panang Mutton Curry

          Today I was able to dish out this amazing Thai Panang Curry with the prepared homemade Panang Curry Paste that I made recently. (The recipe can be found in my website). As mentioned earlier, I had the opportunity of tasting this curry recently and really fell in love with it. 

          It had such an intense and aromatic flavour, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy had a creamy consistency and was spicy, sweet and sour. It is best relished with plain steamed rice. (The recipe of the curry paste is given below for your reference). So check out the step by step pictorial recipe to prepare this Oriental delicacy.

• 500 gms. mutton with bones
• 2-3 tbsp. oil
• 1 tbsp. garlic, chopped
• 1/2 cup Panang curry paste
• 1/2 cup thick coconut milk
• 1 cup thin coconut milk
• 1/2 cup water (opt)
• 5-6 kaffir lime leaves
• 2-3 fresh red chilies (opt)
• salt to taste
• 1 tsp. sugar
• 1 tsp. tamarind paste

          Pressure cook the mutton for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.

          Heat oil in a pan and sauté the garlic till it changes color. Add the panang paste. Cover and cook on a medium flame for 2 minutes.

          Add the thick coconut milk and the lime leaves. Continue to simmer for a further 1-2 minutes. 

          Then add the drained mutton pieces, salt, sugar, thin coconut milk and the chilies. (Add water if you need a thin gravy).

          Mix everything well and simmer till the oil starts to float on the surface. When done, add the tamarind paste and give it a stir. Switch off the flame and serve with hot steamed rice.

                                Heat oil & sauté garlic till it changes color. 

                          Add panang paste. Cover & cook on a med. flame for 2 minutes.

                          Add thick coconut milk & lime leaves. Simmer for a 1-2 minutes. 

                                Add drained mutton pieces, salt, sugar, chilies

                                & thin coconut milk. (Add water if you need a thin gravy).

                                Mix well & simmer till oil starts to float on the surface. 

                         When done, add tamarind paste & give it a stir. Switch off flame.

                               Serve with plain steamed rice.






Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 1 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 1/2 tsp. shrimp paste
• 1-2 tbsp. fried peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 1-2 tbsp. tomato ketchup 
• salt to taste

          Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.





Note:

1. For a vegetarian version, just skip the shrimp paste.

2. If shrimp paste is unavailable, go for homemade fried and ground prawns.

Thai Panang Curry Paste

          A lot of ingredients goes into making this aromatic and flavourful curry paste from which many lip-smacking Thai gravy dishes - both veg. and non-veg. can be dished out. So if you can get hold of all the mentioned ingredients, then go ahead and make this homemade style curry paste instead of opting for a store-bought one. It is worth the effort. This paste can be stored in an air-tight container in the freezer for 1-2 months. It can be frozen in ice cube trays too, which later can be used in soups and broths. 

          I recently had the opportunity of having a Thai Panang Mutton Curry and I really fell in love with this dish. It was very tasty and flavourful. So I wasted no time in gathering all the required ingredients and made a curry paste. I will surely make a dish out of this paste very soon. So be tuned in. It can also be incorporated in our Indian gravies too. Why not? That would really be a new creation. 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 1 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 1/2 tsp. shrimp paste
• 1-2 tbsp. roasted peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 1-2 tbsp. tomato ketchup 
• salt to taste

          Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.






Note:
1. For a vegetarian version, just skip the shrimp paste.
2. If shrimp paste is unavailable, go for homemade fried and ground prawns.

                Blend all ingredients to a smooth paste by adding required quantity of water. 

                   Oops!!! forgot to add peanut powder & tomato ketchup. So I added later
                   to the paste & mixed well.

                               Store in an air-tight container to be used later.