Healthyish, Recipes

Thai Basil Curry

I’ve always been fond of coconut and coconut-flavoured dishes and then I met Thai curry. I was mind-blown with the flavours of coconut milk and basil. I had to learn this dish and finally, I did. Here it goes!

Ingredients

  • Vegetables (of your choice)
  • Marinated Chicken (optional)
  • 6 Tbsp Thai curry paste  
  • 1 Tsp Lemon zest 
  • 2 Cups Coconut milk 
  • Salt and pepper
  • 4-5 Basil leaves (fresh always better) 
  • 1 Tsp Cumin powder
  • 1 Tsp Coriander powder
  • Ingredients for Thai Curry Paste 
  • Spring Onion Leaves – a bunch
  • Coriander Leaves – small bunch
  • 10-12 Garlic Cloves
  • Ginger – a small piece
  • 5-6 Jalapeños 
  • 1 Tbsp Lemon juice 
  • Salt and Pepper to Taste

Preparation

Prep: 10 minutes
Cooking: 20 minutes

  1. To make the Thai paste, add the spring onion leaves, coriander, garlic, ginger, lemon juice into a mixer and grind it. 
  2. To make the Thai curry, saute all your vegetables/chicken in a tablespoon of coconut oil.
  3. Add in the Thai curry paste.
  4. Add some lemon zest, salt, pepper, cumin powder, coriander powder and cook it for about 5 minutes.
  5. Now add in the coconut milk (if you find the curry a little too thick, add little water as per your preference).
  6. Add chopped fresh basil (if you don’t have fresh basil, you could add dry basil).
  7.  Add fresh cream and serve with jasmine rice or basmati rice.

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Shloka Shenoy

I've been cooking since the age of 8 years. From making splattered strawberry milkshakes to pakodas which would eventually split apart in hot oil, growing up I looked at these episodes as some secret talent. When I entered my teens, cooking calmed me down and feeding people made me even happier. I started putting up stories of what I'd cook and my friends and family gave some very positive feedback. They motivated me so much that during the lockdown, I finally started a new page, documenting my kitchen escapades. I'm not the greatest cook but I love what I do and at the end of the day I think that's all that matters. My inspiration is my parents - both of them are amazing cooks and my sister has been my guinea pig since the very beginning. She has never pulled a face at any of my flop dishes, instead, she is always full of praises (even when the food is not edible). Today, whatever I do with food is thanks to them.