Tryst with Grub

Coconut milk is an integral part of Malayali Cuisine. Interestingly enough it is used quite a lot in Thai Cuisine. I was introduced to Thai food back when I was a graduate student. It tingled my palate immediately. Those acquainted with their food would know that their red, green and yellow curry pastes are a staple and one can whip up wholesome meals with them. I am sure most Bengalureans are aware of Fresh Menu. This one is inspired by their menu.

For the brown rice, slice a couple of medium onions and tomatoes. Ensure you have soaked the brown rice for a decent amount of time. It takes a bit more time to cook but is a slow burning carbohydrate and is considered an healthier option for those of us who cannot stay away from rice. Saute the onions and tomatoes in some oil. Add the brown rice, a stock cube and enough water and allow to cook.

For the Thai Curry, chop some green and yellow zucchini, capsicum and mushrooms. Saute the veggies in some oil. Pour in 200 - 300 ml of coconut milk followed by some water. Add around 2-3 tablespoons of  Thai Red Curry Paste. Once the gravy comes to a boil, add in the prawns or seafood of your choice. Allow the gravy to simmer slowly till the prawns are cooked.