Each of the times i buy baby corn, i almost always promise myself i will use it differently and not chop it up for a salad. while there is nothing wrong with a salad having baby corn, there is definitely more dishes i could use it. Thai and Chinese recipes rightaway fall in the category that accommodates baby corn well and thats exactly where the thought of this thai curry came from. There’s something so exotic and comforting at the same time about Thai food. The colours are spectacular and the flavours so delicate. I enjoy them when we eat out. Hyderabad just got its very own exclusively thai restaurant called Isda thai that i would highly recommend. But for now, let me recommend to you this Massamun curry i made off the jugalbandits blog. I made a few changes to accommodate the ingredients i had on hand. But it was kickass all the same!! If you have lower heat / spice threshold, then by all means reduce the spice quantity. I have fresh and abundant supply of thai basil thanks to Deeba, and this curry made full use of it. I just found the tofu a bit stinky. Maybe the quality we get here in Hyderabad isn’t good enough. I haven’t yet sworn off this bean curd tho. I want to give it a couple more tries before i swear off it.
We had this with plain steamed rice for a Sunday special lunch. Try it, you’ll be hooked too.
Here is Jugalbandi’s recipe with my changes in brackets
THAI MASSAMUN CURRY PASTE (Namprik Gaeng Massamun)
Makes 1 cup
6 large red dried chillies (i used regular Andhra dried red chillies)
2 tsps whole coriander seeds
2 tsps whole cumin seeds
5 whole green cardamoms
1 small cinnamon stick
half whole nutmeg
5 whole cloves
1 tsp black peppercorns
3 tablespoons chopped onion
2 tablespoons chopped lemongrass (fleshy midsection)
2 tablespoons chopped garlic
1 tablespoon chopped galangal (i used fresh ginger)
1 tablespoon chopped cilantro leaves and stems ( i left this out as i didn’t have any)
2 tsps chopped kaffir lime leaves (i used regular lime leaves)
2 tsps fermented bean curds (i left this out)
1. Stem and seed the chillies. Chop them with kitchen scissors and soak them in hot water for 10-15 minutes. Discard the bitter water, and squeeze the chillies dry.
2. Roast the cumin and coriander seeds, cardamom, cinnamon, nutmeg, cloves and peppercorns until fragrant (3 to 4 minutes on medium heat in a dry pan).
3. Using a food processor, blend all the ingredients to a smooth paste, using a little water if necessary.
1/3 cup namprik gaeng massamun (massamun curry paste)
200 ml coconut milk (i used Dabur’s hommade coconut milk)
about 1 cup coconut milk (low-fat is fine)
1 cup cubed tofu
2.5 cups assorted veggies
(onions, carrots, baby corn, red and green bell peppers and ½ cup roughly cut bok choy)
1/2 cup thick tamarind paste
1/4 cup lite soy sauce
2 tablespoons sugar
3 whole green cardamoms
1 cinnamon stick
5-6 thai basil leaves
salt to taste
1. Heat 1/2 cup of the coconut cream on medium heat and cook the curry paste in it for 3 to 5 minutes until fragrant.
2. Add everything else except the bok choy and bring to a boil. (Do not add salt as the soy sauce has salt in it. Add it only after tasting at the end.)
3. Simmer covered until the veggies are cooked. Add the bok choy.
4. Check the seasonings. Add salt if you need it.
5. Garnish with the basil leaves and serve with steamed rice.