Spicy Soup, Chicken Curry with Long Beans & Vegetable Curry - Thai Cuisine

Roasted Lemongrass -5gm
?Roasted garlic-5gm
?Roasted Thai ginger-5gm
?Roasted Lemon leaves -3gm
?Roasted green chillies-3gm ?
Roasted bird chillies-5gm
?Veg stock-200ml
?Lemongrass diced-50gm
?Coriander root paste-10gm
?Button mushrooms-15gm
?Cabbage diced-10gm

?Lemon juice-10ml ?
Coriander leaves-5gm
?Salt - 10 gm ( or to taste )
?Fried garlic-5gm

Make a fine paste using roasted garlic, ginger, lemon grass, lemon leaves, green and bird chillies.

Heat the stock in a pan and add the prepared paste, salt, coriander root paste and lemon grass.

Add the mushrooms, cabbage and cook for a minute. Add lemon juice and serve hot garnished with fried garlic and coriander leaves.

Heat non-stick frying pan, add oil, garlic, chillies, bird chillies, lemon leaves, and fry till garlic turns brown.

Add the ground chicken, brinjalSoy sauce, fish sauce, sugar and stir-fry on a slow fire. Add the long beans.

The chicken should form into lumps. Finally add the basil and cook for a minute. Check the seasoning (should be spicy and sweet) and serve hot with rice.

Button mushrooms-40gm
?Tofu/Bean curd-40gm
?Green peas-25gm
?Snow peas-25gm
?Carrot slices-20gm
?French beans diced-20gm ?
Coconut milk-4 cups
?Oil-20 ml
?Salt to taste
?Sugar -to taste
?Coriander leaves-5gm
?Basil leaves-10gm

Coarsely grind all the ingredients of red curry paste.

Blanch the mushrooms, green peas, snow peas, beans, and carrots and refresh them in cold water.

Heat a little oil in a saucepan.

Add the curry paste, sugar, salt and cook till sugar and the salt melts. Add the coconut milk, reduce the curry and add the tofu and blanched vegetables.

Cook for a minute, check the seasonings and finish with a hand full of basil. Serve hot with steamed rice.