Thai Curry also known as 'Kaeng' is a simple yet flavorful and popular curry in Thailand. Typically prepared using a mix of veggies, meat of your choice, and Coconut milk. Vegetarians can simply skip the meat. I am sharing here my way of preparing this curry in my kitchen which may differ slightly from the traditional method. This curry is typically served with Steamed rice and is a One-Dish meal by itself.
INGREDIENTS:
Coloured bell peppers Thinly sliced
Coconut milk 200 ml
Chicken Boiled and shredded 250 gms (You can replace it with beef/pork or fish or veggies of your choice)
Thai curry paste (Red or green ) as per choice I used the store bought ones and at our home we prefer the green one over the red
Oil 2 to 3 Tbsp
Salt to taste .
1 or 2 Basil leaves for Garnish
METHOD:
1. In a pan take around a tsp of Oil and slightly pan fry the bell peppers for a minute or so.
2. Make a thin paste using the green paste and water.
3. Add this paste to the bell peppers.
4. Mix well.
5. Add your preferred meat and/or some extra veggies (Baby corn, brocolli, carrots etc go well with this dish)
6. Add the Coconut milk and mix well.
7. Add salt if required. Usually the store ought pastes have enough salt so not required.
8. Bring this to a Boil but ensure the veggies still remain crisp and not soggy .
9. Garnish with Basil leaves.
10. Serve Hot with plain steamed rice.
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