My Cooking Wonders

Yet another thai favorite made up my wonders list. Thai fried rice taste the best when the rice is one day old. So if you have any left over rice in the freezer this dish is worth trying. My hubby dear is a big, bigger and biggest fan of any kind of fried rice and when it comes to Thai basil fried rice, he loves this dish as much as he love our biryani. So this dish I am making it for him today. Thai basil fried rice with chicken for hubby dear and the recipe for you guys. Ingredients 4 cups cooked jasmine rice or long grain rice (let the rice cool before using it in the fried rice recipe, day old cooked rice make the best tasting fried rice) 6 big cloves garlic 4 to 8 Thai chili peppers (I used 8 because I like it spicy) 4 tbsp oil 1 lbs chicken (cut into bite sizes) 3 tbsp oyster sauce 2 tbsp fish sauce 1 tsp sugar 1/2 tsp ground black pepper Garnish 1 cup assorted bell peppers (julienne) 1 Jalapeno (cut into thin rounds) 1/4 onion sliced 4 green onions...

Today I am trying to make the Thai red curry with chicken from scratch. By scratch I mean I even attempted to make the curry paste at home. You can go ahead and buy the red curry paste from Asian stores but I am little skeptical as I do not eat Shrimp and most of the red curry paste brands listed Shrimp paste in their ingredients. So I decided to make my own. Below is the recipe for Thai red curry Chicken and there is also a link available on how to make red curry paste. Chicken can be substituted with any kind of meat or sea food. For vegan version substitute chicken stock with vegetable stock and chicken with veggies of your choice like firm Tofu, egg plants, mushrooms, yellow squash,  zucchini and bell Peppers. Ingredients 2 boneless chicken breasts (about 1 pound) 1/4 cup sliced bamboo shoots (optional)  1 carrot sliced 1 medium onion chopped 1 small red bell pepper, finely chopped (optional)(I used 2 each of red and yellow small sweet peppers) 3 tbsp red ...

Ingredients 8 large red dried chillies 
1 tablespoon whole coriander seeds 
2 tsps whole cumin seeds
 3 tablespoons chopped shallots
 (2 small shallots) 3 tablespoons chopped fresh cilantro leaves and tender stems
 2 tablespoons chopped lemongrass (fleshy midsection) 
2 tablespoons chopped fresh Thai chillies, preferably red(I used 2 red Jalapenos) 2 tablespoons chopped garlic
 (around 8 big cloves) 
1/2 teaspoon salt 1 tablespoon chopped galangal
(Thai ginger) or use same amount of regular ginger 2 kaffir lime leaves chopped(or 1tbsp kaffir lime zest)(see at the bottom for substitution) 1/2 tsp black peppercons or 1/2 tsp ground black pepper Method Remove stems from the chilies.  Then soak them in a bowl of warm water until soft. Drain well and set aside. Roast the cumin and coriander seeds until fragrant. Chop up the rest of the ingredients. Using a mortar and pestle, or a food processor, blend all the ingredients to a smooth paste, using a little w...