Thai Sizzler

Thai cooking is a tempting blend of Indian, Chinese and Malay cooking. Varying form the soothing coconut to fiery chillies, these flavours of Thailand on one platter are sure to stimulate your taste buds and your appetite too!

Preparation Time: 15 mins.
Cooking Time: 60 mins.
Makes 2 sizzlers.

For the sweet corn cutlets
1½ cups tender sweet corn kernels, raw
1 to 2 tbsp red curry paste, recipe below
2 tsp soy sauce
1 to 2 tbsp rice flour (chawal ka atta)
salt to taste
oil for deep-frying

For the green rice
1 cup long grained rice (basmati)
1 bayleaf (tejpatta)
4 tbsp chopped coriander (dhania)
1 tsp fresh mint leaves (phudina), chopped
1 tsp fresh basil, chopped
1 green chilli, finely chopped
1 tbsp oil
salt to taste

For the Thai red curry
1/2 cup baby corn , halved
1/4 cup carrot cubes
1/2 cup broccoli florets
1/4 cup mushrooms (khumbh), sliced
3 to 4 tbsp red curry paste, recipe below
1 1/2 cups coconut milk
1/2 tsp soy sauce
6 to 8 basil leaves, chopped
1 tbsp cornflour , mixed in 1/2 cup water
1/2 tbsp oil
salt to taste

For the caramelized vegetables
1/2 cup onions, sliced thickly
1 cup capsicum cubes
1 cup zucchini, sliced
1/2 tsp sugar
2 tsp oil
salt and black pepper (kalimirch) powder to taste

To be ground into a red curry paste
5 red chillies , soaked in warm water for 10 minutes
1/2 cup chopped onions
4 cloves garlic (lehsun) , peeled
1/2 tbsp grated ginger (adrak)
1 stalk of lemongrass (hare chai ki patti)
1/2 tbsp ground coriander (dhania) powder
1 tbsp ground cumin seeds (jeera)
1 tsp white peppercorn
1/4 tsp salt

Other ingredients
1 tbsp oil mixed with 1 tablespoon water

1. When parboil the vegetables for the curry, pour ice cold water over them so that the cooking proces is arrested,resulting in fresh looking vegetables.