Saturday, March 15, 2008

Yay!!! My 100th Post!!!

Here is a milestone in my blogging. I have reached my 100th post!!! Like many other bloggers, even I didn't think I'll be blogging so long. There were times when I thought I should quit blogging and concentrate on something else. But, I just don't understand the power behind this. It's got me addicted.

So, what's kept me going inspite of so many hurdles? It's all of your encouragement through comments. "Appreciation". Who dosen't like this? There are so many dishes that even my hubby has failed to appreciate(mostly he wil be engrossed in TV or talking to my son), but you guys are awesome. You have always been there for me. You are all the best!!! So, I want to take this opportunity and thank each and everyone of you who spent time on my blog going thru recipes, writing your valuable comments and given me suggestions to improve.So, here is a big "THANKYOU" for everything.

Ok, without further delay let's go to the recipe. This time I tried "Thai Red Curry". This has always been my favorite in thai dishes. I tried this recipe(red curry paste) from the cookbook "Authentic Thai Food". It was really good although I missed few of the authentic ingredients . So ,I wanted you guys also to try it. So, here is the recipe.

Chicken- 2 breasts
onion- 1/2 (sliced)
green bell pepper- 1/2 (sliced)
red bell pepper- 1/2 ( sliced)
mushrooms- 5 (sliced)
Pineapple- (canned, drained, cut into big chunks)
You can use babycorn, bamboo shoots or anyother veggies too of your choice. Thai basil- 6 leaves(I used regular basil)
coconut milk- 1 can

For curry paste:
small red chillies-13 (seeds removed,soaked in water)
shallot-3 tbsp (chopped)
garlic- 4tbsp(chopped)
galangal-1tbsp(thai ginger,chopped)
lemon grass-2 tbsp (I did not get it, so I didn't use it)
kaffir lime rind-2 tsp (I used fresh lime peel)
corriander root- 1 tbsp (I used stems the closest part)
white peppercorns-20
corriander seeds- 1 1/2 tsp(ground,roasted)
Cumin- 1/2 tsp(ground,roasted)
Shrimp paste- 1 tsp
sea salt- 1tsp

Blend all the ingredients for curry paste with 2 tsp oil and little water. The paste should be smooth and thick. Mix it evenly with coconut milk.

Cut chicken into strips and flatten it a little with a hammer. This will tenderize the meat. Heat oil in a kadai and fry chicken until it is no longer pink. Add some salt. Then add all the veggies except pineapple and basil. Stir fry it. When the veggies are half done add the coconut milk mixture and bring it to a boil. Test for salt and chilli level. Add more if you want to. Finally add pineapple and basil. Mix well and serve with white rice or fried rice. Enjoy!!!

One thing before I end this post. I wanted to participate in the "click" event hosted by Bee.Here is my contribution for the event. Please guys don't laugh. Have a nice day!!! And once again a big "Thankyou". Hugs. :))

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