My favourite dish:
“I’m always tempted by Hyderabadi biryani.”
I like to eat:
“I like to eat anywhere where the food is excellent. To me, it’s more about the food than the ambience.”
Best meal I ever had:
“In Hyderabad with my aunt. She’s good at making bagara baingan.”
My favourite cuisine:
“I like Thai food.”
My non-food passions:
It’s music, films, reading and writing.”
The dish I’d like to make for my mother on Mother’s Day:
“Thai green chicken curry.”
Thai Green Chicken Curry Recipe
Ingredients
Thai green curry paste: 20 gm
Chicken breast: 250 gm
Turmeric powder: 5 gm I Palm sugar: 20 gm
White sugar: 10 gm
Coconut cream: 400 ml
Salt to taste
Fish sauce: 2 tbsp
Thai red chili: 2
Kaffir lime leaves: 2
Eggplant (small green): 4
Pea eggplant: 6
Capsicum (red, yellow, green): 15 gm
Basil leaves: 5
Method
Boil the chicken pieces and keep aside.
Heat oil in a pan; sauté the Thai green curry paste, turmeric powder and Kaffir lime leaves.
Then add palm sugar and let it melt in the paste.
Add white sugar and coconut cream together.
Add fish sauce and simmer curry for 5 to 10 minutes.
Add all other vegetables and let it boil.
Finally, add the boiled chicken and sauté for sometime; add the basil leaves.
Serve hot with jasmine rice.
Boil the chicken pieces and keep aside.
Heat oil in a pan; sauté the Thai green curry paste, turmeric powder and Kaffir lime leaves.
Then add palm sugar and let it melt in the paste.
Add white sugar and coconut cream together.
Add fish sauce and simmer curry for 5 to 10 minutes.
Add all other vegetables and let it boil.
Finally, add the boiled chicken and sauté for sometime; add the basil leaves.
Serve hot with jasmine rice.
