Thai Khow Suey Curry Paste | Tom Yum & Tom Kha Paste

Thai Khow Suey Curry Paste

A deep rich paste with a base flavor of turmeric married with the natural sweetness of onions and spice of red chilis. This paste has a lot of room for play. It can seamlessly be converted into beautiful yellow curry by play of a few additional ingredients.

Thai Khow Suey Curry Bowl Recipe:

Serves 4-6

Ingredients:

1. 20g each: Carrots, Zucchini, Baby Corn, Button Mushrooms

2. 100g Tofu (pan sear for added texture)

3. 1 Birds Eye Chili (optional)

4. 2-4 Garlic Cloves (optional)

5. 3-5 Stems of Fresh Coriander

6. 400ml Coconut Milk

7. 100ml Water or Veg Stock (optional)

8. ½ Tbsp Neutral Cooking Oil

9. 1-2 Tbsp Light Soy Sauce

10. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

11. ¼ Tsp Jaggery

12. ¼ Tsp Cinnamon Powder

Method:

1. Pound garlic, chili and coriander stem and set aside. Sauté the curry paste along with the pounded garlic, chili & coriander stem. 

2. Once fragrant add all the vegetables & tofu. Coat well with the paste.

3. Season with sugar, cinnamon powder & soy sauces mentioned above.

4. Add water or veg stock & coconut milk and simmer for 10 minutes on medium low heat. 

5. Laddle over boiled noodles & serve with condiments such as: spring onions, celery leaves, coriander leaves, chili oil, fried garlic, fried onion, lime juice and peanuts.

_________________

Tom Yum & Tom Kha Paste

A light, salty and citrusy paste with bursting with flavors from lemongrass, galangal, kaffir lime leaves and garlic. Inarguably a pantry favorite.

This hot and sour soup is derived from two words "Tom Yum"; Tom refers to the boiling process, while Yum means 'mixed'.

Tom Yum & Tom Kha Soup Recipe:

Serves 4-6

Ingredients:

1. 20g each: Carrots, Cabbage, Baby Corn, Mushrooms

2. ½ Cooking Tbsp oil

3.1 Stalk Lemongrass (lightly bruised)

4. 3-5 Kaffir Lime Leaves

5. 1 Inch pc Galangal (sliced)

6. 1 Small Tomato

7. 1-2 Fresh Red Chili

8. Handful Fresh Coriander Leaves & Stems

9. 100ml Coconut Milk

10. 400ml Water or Veg Stock (optional)

11. 1-2 Tbsp Light Soy Sauce

12. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

13. 1 Tsp Lime Juice

14. ¼ Tsp Jaggery

Method:

1. Gently pound lemongrass, galangal, garlic, chili and coriander stem and set aside. Sauté the soup paste along with the above garlic, chili & coriander stem. 

2. Once fragrant add all the vegetables. Coat well with the paste. 

3. Season with jaggery & soy sauces mentioned above. Tear in kaffir lime leaves.

4. Add water or veg stock & simmer for 10 minutes. Bring down the heat and add coconut milk if you want to convert the Tom Yum broth to Tom Kha broth. This step is optional. 

5. Add tomato and simmer on medium low heat for 2-5 minutes. Adjust seasoning to taste.

6. Squeeze fresh lime juice and garnish with coriander leaves before serving.

Pan India Delivery.