INDO THAI – SPICY CHICKEN CURRY with VEGETEBLES

Indian Thai Curry 2

If I had to summarize my weekend into one word, it would be: congested. Isn’t it annoying when you feel feverish but the temperature couldn’t be more normal. The whole weekend almost flew by resting and take out food. Not sure how you feel about NyQuil, but I can sleep 2 days straight with just 2 tbsp of it. I actually did(not literally), it did feel good.

What I did miss was home made comfort food, like some rice and spicy curry. I’m pretty exhausted from all the take out. 

So after couple of days of take out food, I got up on Sunday and made my Indian Thai Curry(spicy). We enjoyed it with some coconut rice. Yum. 

I felt quite good. We went out for a movie Sunday night.  Watched Frozen with the kids -as usual the little one thought it was “too romancy”- and the teen thought it was ‘the purest form of love’. It wasn’t a bad watch, but rather colorful and funny. 

Spicy Thai curry


This is one of those curries which has been in my draft for a while along with pictures (so, no I did not take these pics this weekend). I made it, and I had to share it during the colder months.

Indo-Chinese food is quite popular all around, but this is a mix of Thai food and Indian spices.  You’ve got to try it to know how good it is. It is a wonderful treat for a Frozen evening. 🙂

INDIAN-THAI SPICY CHICKEN AND VEGETABLE CURRY

Ingredients:

For the paste:
1/2 tsp cumin
1/2 tsp black pepper
2 tsp coriander
5-6 red chillies or 2 green chillies
1/4 onion
2 stems green onions or scallions

1 can thick coconut milk
1 cup water
2 tbsp vegetable oil
1 pound chicken cut to 1 inch pieces
1/2 onions thickly sliced
1 tbsp finely grated ginger
1 tsp finely grated garlic
2 cups of mixed stir fried vegetables(snow peas, carrots, beans, corn)
4 stems green onions or scallions finely chopped
4 tbsp finely chopped coriander
2 tsp finely chopped basil

Method:

1. Fry the cumin, pepper, coriander, red chillies in a dry skillet on low flame.
 Add onion and green onion and fry well.  Grind it with 1/2 cup of water and keep the paste aside.
2. Beat the coconut cream with water well and keep aside.
3. In a large pan, add 2 tbsp oil, add the chicken pieces and fry it well for 5 minutes.  Add the ginger/garlic paste and onions.  Fry well for 2-3 minutes on medium low heat until you see the onion sweat a bit.
4. Add the vegetables and saute well.  Add the ground paste to the chicken and fry it well. Let it boil on medium flame uncovered for 10 minutes.
5. Add some water if the mixture is too thick. Let cook for few minutes covered. Once the chicken is fully cooked, add the coconut milk and mix well. Reduce to simmer, Add the chopped scallions, coriander,basil and let it bubble up for few minutes and take it off the flame and serve with some coconut rice or plain steamed rice.

Indian Thai Curry

Copyright 2013 – Food Fashion Party

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