I have never tasted Thai food. So to give it a try picked this packet of Kaeng Thai Green Curry paste.
We loved it. This will be on our menu many times I know and why not? When it made Dad comment that this is so familiar for our Indian palate. The curiosity to try the green curry had begun here Thai Green Curry (Gaeng Keow Wan).
What I loved about making a Thai meal is after coming home early I was working and Dad announced at 7.30 pm that he was hungry. I told him give me just 20 mins. First I put the rice in the pressure cooker. While it whistled away I cut the veggies, baby corn, spring onions, long peppers and simmered them in 200 ml coconut milk for 5 mins. Then added the curry paste simmered for another 5 mins. Tasted the paste while adding it was high on sodium and had too much of fire for our capacity. I also meant to use the 300 ml of coconut milk that I still had left. So in went it. Then adjusted a bit of salt and let it simmer for 7-8 mins.
While the curry simmered I had put off the pressure cooker after 3 whistles and it had cooled off too. Next I opened the cooker and scooped out steaming hot rice into a bowl and poured hot curry over it. Why would it not win our hearts tell me?