Thai cooking is a tempting blend of Indian, Chinese and Malay cooking. Balance, detail and variety are of paramount significance to Thai chefs.
Thai cuisine is one of the most popular cuisine in the world. In 2011, seven of Thai’s popular dishes make it to the list of ‘World’s 50 Most Delicious Foods (Readers’ Pick)’ — a worldwide online poll by 35,000 people held by CNN International.[Source: Wikipedia]
The recipe here, has a lot of components to it. So for your convenience, I have listed the ingredients and method for each of these components together, followed by an assembly section at the end! Don’t get scared by the number of steps, trust me, the effort is worth it! 😉
Preparation Time: 15 mins
Cooking Time: 1 hr
Total Time: 1hr 15 mins
Makes 2 Sizzlers
– When parboiling the vegetables for the curry, pour ice cold water over them so that the cooking process is arrested,resulting in fresh looking vegetables.
Hope you enjoy it!
Red Curry Paste
- 5 red Chilies , soaked in warm water for 10 minutes
- 1/2 cup chopped Onions
- 4 cloves garlic, peeled
- 1/2 tablespoon grated Ginger
- 1 stalk lemongrass
- 1/2 tablespoon ground Coriander Powder
- 1 tablespoon ground Cumin Seeds
- 1 teaspoon white Peppercorn
A teaspoon Salt
Ground all the above ingredients into a red curry paste.
- 1 cup long grained Rice (basmati)
- 1 Bay Leaf
- 4 tablespoon fresh Coriander. chopped
- 1 teaspoon fresh Mint leaves, chopped
- 1 teaspoon fresh Basil, chopped
- 1 green Chili, finely chopped
- 1 tablespoon Oil
- Salt to taste
- Wash and drain rice.
- Heat oil in a pan, add the rice and fry for 4 to 5 minutes. Add 2 cups of water, bay leaf and salt & cook on a slow flame, covered with a lid till all the liquid is absorbed. Lower the heat, cover the pan again. cook for 10 minutes or till the rice is done.
- Remove the bay leaf. Stir in the coriander, mint, basil and green chili. Keep aside.
Sweet Corn Cutlets
- 1 1/2 cups Sweet Corn Kernels, raw
- 2 tablespoon Red Curry paste
- 2 teaspoon Soy Sauce
- 2 tablespoon Rice Flour
- Salt to taste
- Oil for deep-frying
- Lightly crush the sweet corn in a blender.
- Add the red curry paste, soya sauce and salt and bind it with the rice flour to make a soft dough.
- Using lightly oiled hands, shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown.
- Drain on absorbent paper. Keep aside.
- 1/2 cup Onions, sliced thickly
- 1 cup Capsicum cubes
- 1 cup Zucchini, sliced
- 1/2 teaspoon Sugar
- 2 teaspoon Oil
- Salt and Black Pepper powder to taste
- Heat oil in a pan, add onions and sauté till the onions turn translucent.
- Add capsicum and sauté for 2to 3 more minutes. Then add zucchini slices.
- Add sugar, salt and pepper powder to taste & sauté till the vegetables
are caramelized. Keep aside.
Thai Red Curry
- 1/2 cup Baby Corn halved
- 1/2 cup Carrot cubes
- 1/2 cup Broccoli ﬂorets
- 1/2 cup Mushrooms sliced
- 4 tablespoons Red Curry paste
- 1 1/2 cups Coconut Milk
- 1/2 teaspoon Soy sauce
- 6 Basil leaves chopped
- 1 tablespoon Corn Flour, mixed with 1/2 cup of Water
- 1/2 tablespoon Oil
- Salt to taste
- Parboil the baby corn, carrots, broccoli and mushrooms and keep aside.
- Heat the oil in a pan, add the red curry paste and sauté for a few seconds.
- Add the coconut milk, soya sauce, basil leaves and all the vegetables and bring to a
- Add the corn ﬂour paste and salt and simmer for 3 to 5 minutes till the curry thickens. Keep warm.
- Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
- Arrange the caramelized vegetables on the sides of each cast iron plate.
- Place the warm green rice in the center and pour the Thai red curry over it.
- Place 2 hot sweet corn cutlets on one side of the plate.
- Repeat with the remaining ingredients on the second sizzler plate to make another sizzler.
- Mix 1 tablespoon oil with 1 tablespoon water.
- Pour the oil-water mixture over the cast iron plates for a sizzling effect.
- Serve immediately.