Curry is a favorite dish in Thai restaurants throughout the world and for good reason. Based on a delicious paste of fresh and dried herbs and spices, curry is unique and unlike any dish in Western cuisine. The endless combinations and fresh taste make curry a popular dish.

Ingredients

500 Gms Boneless-Chicken 

50 Gms Green Curry Paste

1 Onion

1 Small Egg-Plant (Quartered)

½ Cup Peas

1-2 Cups Thick Coconut Milk

3 Cups Chicken Stock (you can substitute this with 4-5 chicken cubes)

2 Tsp Fish Sauce

2 Pinches of Palm Sugar

1 Tsp Lemon juice

2 Tsp Oil

Salt to Taste

Method

1. Heat oil in a wok. Add the onions and fry till light pink (please check the note below).

2. Add the green curry paste (I used a ready-made packet of green curry paste however, if you wish to use fresh paste which is usually preferred, I have provided the recipe for it).

3. Add the coconut milk and stir. Let it boil. Add the chicken stock/chicken cubes and the chicken. Add the egg-plant, peas and cook till chicken is tender.

4. Add the Fish sauce, palm sugar and lemon juice.

5. Cook it on medium flame till the chicken and the vegetables are completely cooked and oil floats on top.

6. Adjust salt.

7. Serve hot with jeera rice or naan.

For the Green Curry Paste

Ingredients

2 Green Chilies

1 Inch Galangal

2 Stalk Lemon Grass

4-5 Tbsp Coriander Leaves (Chopped)

2 Tsp Cumin Seed

3-4 White Peppercorns

1 Tsp Chopped Coriander Root (or substitute coriander stems if unavailable)

¼ Tsp Lemon Rind

1 Tbsp Lemon Juice

6-7 Basil Leaves

Method

1. Mix all the above ingredients into a fine past with little water.

Note: I added the onions with the gravy but if you want an original form of Thai curry, fry the onions in oil and when they are light pink, remove and grind it into a paste. Fry this paste again in the same oil and then continue as from point no.2.

Ingredients

3 Whole Eggs

3 Eggs (Separated)

1½ Sugar

2 Tsp grated lemon zest

½ Cup Freshly Squeezed Lemon Juice (4 lemons)

Kosher salt

1 Cup Heavy Cream

½ Cup Bottled Lemon Curd (at room temperature)

Sweetened Whipped Cream, Recipe follows

Sliced Lemon for Garnishing

For the Sweetened Whipped Cream

1 Cup Cold Heavy Cream

1 Tbsp Sugar

½Tsp Pure Vanilla Extract

Method

1. Sweetened Whipped Cream: Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
2. In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.)
3. Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
4. Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tbsp sugar and continue to beat until the whites are stiff and shiny.
5. Carefully fold the beaten whites into the cold lemon mixture with a rubber-spatula.
6. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.
7. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep soufflé dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters.
8. Chill and serve cold.

This is a quick and simple way of making tasty rice kheer.

Ingredients

½ Cup Rice (Soaked Over-night)

3 Tbsp Condensed Milk

¼ Tsp Cardamom Powder

3-4 Pinches Saffron

13 Tbsp Evaporated Milk

4 Tbsp Mava/ Khoya/ Powdered Milk

2 Cups whole Milk

2-3 Pinches Nutmeg Powder

1 Tsp Custard Powder

Method

1. Bring the soaked rice to a boil, add the cardamom and a pinch of the saffron, keep the heat on very low and let the rice cook until it's quite over-cooked. Do not stir it during this stage, just let it boil. Only stir if you absolutely have to, like if one side is getting drier than the other, then give it a gentle stir.
   Once the water is almost completely gone and the rice grains are really soft and long, turn off the heat and let the rice cool for 15mins. Then add the 2 cups milk and nutmeg powder, and then grind it all in your blender or processor until almost completely smooth.
2. Pour this mixture back into the pan and add the evaporated milk, sugar, condensed milk and custard powder. Bring to a boil but on low heat, stirring often to make sure it doesn't stick to the bottom of the pan.
3. Add the grated mavo/khoya or powdered milk. Simmer for a few more minutes whilst stirring.
4. Garnish with flaked almonds and pistachios, and some pooris on the side. 

Prawns in Hoisin Sauce is similar to stir-fry prawns. Hoisin sauce is a sweet n sour Chinese sauce. The word hoisin is a romanization of the Chinese word for seafood "海鮮" as pronounced in Cantonese. Hoisin sauce ingredients include starches such as sweet potato, wheat or rice, and water, sugar, soybeans, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents. Traditionally, hoisin sauce is made using sweet potato. Despite the literal meaning of "seafood", hoisin sauce does not contain fish.

This is a quick recipe and one has the freedom to add their own veges like carrots, mushrooms, broccoli, sweet-corn, etc. It serves as a wonderful starter and goes well with garlic bread. 

Ingredients

500 Gms Prawns (Peeled and de-viened)

1 Tsp Olive Oil

3-4 Garlic Cloves (Chopped)

3 Spring Onions (Chopped)

½ Cup Green Peas (Boiled)

1 Medium Capsicum (Cut in squares)

3 Green Chilies (Cut in slices)

½ Cup Baby Corn-Optional

2 Tsp Hoisin Sauce

1 Tsp Hot Chili Sauce

1 Tsp Honey

½ Tsp Soya Sauce

Method

1. Heat olive oil in wok. Swirl it around. Add the garlic, green chilies and fry them for half a minute
2. Add spring onions and capsicum and mix till they are soft. Take it off the pan.
3. Add the prawns to the pan. Allow to cook from one side then flip it and let it cook from the other side.
4. Add all the veggies, soya sauce, hoisin sauce, Chili sauce and honey to the prawns and mix for about 4-5 minutes. Adjust salt.
5. Serve hot with some french fries or sliced tomato on the side with Garlic Breads.

Hint: You can add your own veges like carrots, broccoli, mushrooms, etc.

If you want to save time and effort boil the prawns in microwave.

This is a fantastic chicken curry that can be made on any occasion. It tastes similar to butter chicken and that’s what makes it tasty. You can also make it with boneless chicken. Enjoy this delicacy with parathas, naan or rotis.

Ingredients

1 Whole Chicken

1 Tsp Ginger-Garlic Paste

50 Gms Butter

1 Onion-Optional (Chopped)

2-3 Green Chilies

1 Cup Thick Coconut Milk

½ Cup Tomato Ketchup

2 Tbsp Cashewnut Paste

1 Tbsp Kasuri Maithi

1 Tsp Turmeric Powder

1 Tsp Coriander Powder

1 Tsp Cumin Powder

½ Tsp Red Chili Powder

¼ Tsp Garam Masala Powder

1 Tsp Chicken Masala Powder (Tandori Masala will also do)
Salt to taste
Coriander Leaves to Garnish (Chopped Finely)

Method

1. Clean and wash the chicken. Boil it with ginger-garlic paste and little water.
2. Heat butter in a pan. Add the green chilies. Add the onions and sauté till light pink. Add all the dry masalas.
3. Add the cashew-nut paste, mix. Add coconut milk and mix. Add the chicken and tomato ketchup.
4. Let the chicken cook completely till oil floats on top.
5. Adjust the salt and serve hot garnished with coriander leaves on top.