I remember meeting Shaheen on a freezing day in Delhi in Jan 2000 when Roshan and me were both doing a show at the car fair, she was this girl with a big bright smile and a happy "hi". And thankfully that has still not changed , Shaheen is forthright and very obviously vocal about her feelings, there is nothing hidden, "what you see , is what you get", i guess that's why we are friends , if something is bothering her , she will pick up the phone and just say it like it is, am so proud of how she has become this "KOOL jewellery designer" and lucky she sends me jewellery every time i need it, she loves her "shoes , bags and rocks " and not necessarily in that order, but underneath that cool garb of designer wear, my friend Shaheen is a simple "meat and potatoes "kinda chick, who will stand by her loved ones and friends and is fiercely protective about us all, she has a heart of gold , maybe that's why she is in the "jewellery business".yup we crib about eating too much food , too much chocolate , not working out, children and life in general, but stands rock solid if i ever need a back to lean on, so my dear "Shaheenie"making you something u love "spice and rice", THAI GREEN CURRY CHICKEN WITH RICE, tell Vilayat to workout extra tom....
Green curry paste
1tsp coriander seeds roasted
12 small fresh Thai green chillies
2 stems lemon grass
1 1/2 tsp galangal sliced
1tbsp kaffir lime zest
15 gms coriander root
6 cloves
30 gms onion
1/2 tbsp shrimp paste
1tbsp ground cumin seeds
salt and pepper
I did not find the Thai green chillies , so i used what is available in the market.
Grind all the above ingredients in a mixer and you can keep this for a month in the fridge in an air tight container and in the freezer for 6 months.
You are supposed to add shrimp paste to it , but will add it when i make a chicken or prawn green curry , do want to keep the paste vegetarian.
Both these recipe's are from the "Blue Elephant cook Book.
Kean Wan Kai
1 cup fresh coriander leaves
3 tbsp vegetable oil
1 1/2 tbsp green curry paste
a pinch of freshly ground coriander and cumin seeds
370 ml fresh coconut milk
1 boned and skinned chicken breast sliced into bite-size pieces
2 green aubergines, diced
sprig pea aubergines
1tsp sugar
1 1/2 tbsp fish sauce
2 kaffir leaves torn in half
6 Thai basil leaves
1/2 fresh red chili thinly sliced.
In a mixer grind the coriander leaves.
Heat oil in a wok till very hot, add the coriander paste and a pinch of the shrimp paste ,fry for a minute.
Add curry paste,coriander and cumin and stir-fry till you can smell the aroma.
lower the heat and add coconut milk a little at a time, allow it to simmer then add the chicken and let it cook.
add the green aubergines, pea aubergines, sugar ,fish sauce, kafir lime,basil leaves and chili.
Simmer for 5 minutes.
And its ready to eat..
I did not find the Thai aubergines, pea aubergines and the Thai basil leaves, so i used the small brinjals and basil available in the market.
The thai green curry is not as spicy as imagined it to be , but its yummy and well flavoured, and i love the taste of the lemon grass that permeates my taste buds, so my Dear Shaheen, if i could not come with you guys on holiday , im with you in food...
Thai green curry , out of the pan , straight from ,"Maria's Kitchen"
P.S. Roshan i cannot upload the photo from my com, its not opening...mad, mad,mad
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