Thai delights

Want to spice up things in the kitchen? Then head over to the Thai Soul, the casual dining restaurant at Grand Hyatt Bolgatty Kochi where the unique flavours of Thailand come alive in a specially curated menu of exotic curries from various regions of the Southeast Asian country. Here you can savour the true spirit of Thai food. Savour the heavenly delicacies by pairing flavoursome jasmine rice with five exotic Thai curries, the recipes of which are given below. Chef Suppatra lends her soulful renditions in the customised ala carte menu for the food festival ‘Thai Curry Nights’ which is on till Sunday from 7 pm to 10.30 pm.

Keang ka ri gai served with ajar sauce
Yellow chicken curry

Ingredients

• Yellow curry paste     100 g
• Yellow curry powder  20 g
• Chicken drumstick      500 g
• Coconut milk      1 litre
• Fish sauce      100 ml
• White sugar      50 g
• Potatoes          100 g

Preparation

• Heat the pot, pour oil. Add yellow curry paste and yellow curry powder. Sauté for 2 minutes.
• Add coconut milk and seasoning with white sugar and fish sauce.
• Add chicken drumstick and potatoes. Cook until chicken becomes soft.
• Garnish with spring onion and coriander.

Keang som pla goong phak rum
Clear shrimp, fish and vegetable curry

Ingredients

• Homemade yellow curry paste 100 g
• Chicken stock     1 litre
• Shrimp          200 g
• Fish           200 g
• White cabbage      50 g
• Long beans      50 g
• Raw papaya      50 g
• Fish sauce     150 ml
• Sugar             50 g
• Tamarind juice      20 g
• Lime juice     10 ml

Preparation

• Heat the pot. Add chicken stock and homemade curry paste and boil.
• Season with fish sauce, sugar, tamarind juice and lime juice.
• Add fish and shrimp.
• Add vegetables.
• Cook until vegetables and seafood becomes soft.

Keang massaman nue
Massaman beef curry

Ingredients

• Massaman curry paste - 100 g
• Coconut milk - 1 litre
• Shallots - 100 g
• Potato - 100 g
• Beef - 250 g
• Palm sugar - 80 g
• Tamarind juice - 40 g
• Fish sauce - 100 ml
• Bay leaf – 5 g
• Roasted peanut - 100 g
• Vegetable oil - 50 ml

Preparation

• Heat the pot. Pour oil. Add Massaman curry paste and sauté for 2 minutes.
• Add coconut milk and seasoning with palm sugar, fish sauce, tamrind juice and boil.
• Add beef chunks, roasted peanut, potatos, shallots and bay leaf. Cook until the beef is soft.

Kaeng khae gai
Katurai curry with chicken

Ingredients

• Curry paste      100 g
• Eggplant           50 g
• Fish sauce      50 g
• Long beans      50 g
• Bamboo shoot      50 g
• Lemon Basil      10 g
• Red chillies      5 g
• Chicken breast     300g
• Vegetable oil     50 g
• Chicken stock     250 ml
• Bitter leaves      30 g
• Turai (Sponge gourd)  50 g
• Rice powder      30 g

Preparation

• Heat the pot. Pour oil. Add curry paste and sauté for 2 minutes.
• Add chicken and seasoning with fish sauce and chicken stock. Bring it to boil.
• Add vegetables and roasted rice, hot basil and red chillies.

Keang kua saparod hoi meang pou
Mussels curry with pineapple

Ingredients

• Red curry paste     100 g
• Pineapple         150 g
• Coconut milk     1 litre
• Fish sauce     80 g
• Palm sugar     30 g
• Kaffir Lime leaf     5 g
• Mussels         350 g

Preparation

• Heat the pot. Pour oil and add red curry paste and sauté for 2 minutes.
• Add coconut milk and seasoning with fish sauce and palm sugar.
• Add pineapple and after bringing it to boil, add mussels.
• Add kaffir lime leaf.