Red Curry Paste

Indonesian delights

While Chinese and Thai food is extremely popular in India, there are very few restaurants outside five stars serving other South East Asian cuisine. While Indonesia is represented by the ever-popular Nasi Goreng, the country has a very rich cuisine thanks to the influences of many people, especially the Dutch, who have had a presence here over the centuries.

Indonesian Fried Rice (Nasi Goreng)

Almost every Indonesian household and of course, restaurants, have different methods of cooking Nasi Goreng. In India it is usually served with a fried egg on top and some prawn crackers. Spoon the rice into four deep bowls and cover with one fried egg each. Garnish with cucumber sticks and serve immediately.

Bali Fried Chicken (Siap Megoreng)

In Bali, this is practically a national dish and is offered in reverence to deities during religious festivals. It is usually grilled or barbecued, although it can also be pan-fried, the latter method being easier unless you are using the barbecue. You can use Thai red curry paste for this and if you want it more authentic then add 1 teaspoon of shrimp paste.

Ingredients Spatchcock each chicken by cutting down the backbone and spreading out the bird so that the breast is one broad piece and the bird lies flat on the work surface. Whisk together the curry paste and coconut milk and bring to the boil with the lemon grass, bay leaves, salt and peppercorns. Simmer the chicken in this blend for about 8 minutes or till done. If the pot is not big enough then cook in two batches.

Remove the chicken and drain. Heat the oil in a large wok or frying pan and fry the chicken until the skin is golden brown. Turn once or twice to make sure they cook thoroughly. In the last few minutes, drizzle the lime juice over the chicken and serve warm with a chilli dipping sauce and lime halves on the side.

Stir Fry Clams in Red Curry Paste with Basil « Tes at Home

I was lucky to be born in such a beautiful land, abundance and diverse. Nam Phong River slithered through the countryside where every life surrounding it could never be more treasure. Everywhere it flowed, the cold, crystal moistures wetted the muddy soil allowing lives to sprout from the ground. The extraordinary beauty swept the heart of a famous songwriter/ singer, Yard Napalai and inspired him to produce lyrical masterpiece that forever linger in the cold currents.

I live barely a few miles from Nam Phong River that responsible to my amazing childhood. A walkable distant from the river made my friends and I spend days after days swimming otherwise browsing through the trees and bushes on both banks or watching fishermen toss their nets in the water.

A friends said “Could you ever feel so much love from nature?” while diving down the sparkling stream and gathered handfuls of coarsely sand in our hands up to the surface. We opened our palms revealing few clams hidden in the sand. We were less than 10 but “clam diving” seemed to be a born-instinct that never required adult supervision. By the time our mouths turned purple and hands became wrinkle, we would have our buckets fill with clams. Living the calm, peach, beach and the elucidated river, we returned home fulfilled our promise to bring something for dinner.

Stir Fry Clams with Red Curry Paste and Basil

Ingredients (4 servings)

1 kg Clams- washed

1 tbsp Thai red curry paste

1 tsp sugar

2 tsp fish sauce or to taste

A handful fresh basil

1 1/2 tbsp oil

Preparation

These clams were not from my Nam Phong River, but a backwater beach somewhere in India. The smell and taste of them gave me a clear flashback to my old paradise with my childhood friends jumping in the river one by one. It was so real that I could almost felt the wet sand down my feet.

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