Sukhumvit Wok ... Thai green curry paste goes hakka



Don't you love it when you get an idea for a dish, improvise on the way and end up with something lip smacking at the end of it?
Well here's the story of Sukhumvit Wok, which I named after the busy central district of Bangkok where we had a lovely holiday a few years back. And some great food.

I bought a pack of green Thai curry the other day from Pali Market at Bandra (Rs 30, 0.6 USD). Both K and I are big fans of Thai green curry. I toyed with the idea of something different with it rather than adding coconut milk and make a curry out of it. I toyed with the idea of making a hakka style noodle out of it. A different take and good for those who, for some strange reason, don't like the nectar of the Gods, coconut milk.
I then decided to go the whole hog and went to the market and picked up Thai ingredient such as Thai Brinjals (very pungent and I earlier though they were chillies), bird chillies and basil.
It all came to me as I began cooking. I merged Thai ingredients with the Chinese hakka genre of cooking. The end result was another Karmakar Original.
Ingredients:
  • 250 g finely chopped boneless chicken (leg cut). Could be substituted with prawns, tofu or mushrooms
  • Thai Green Curry paste (its ingredients include shrimp paste so vegetarians excuse)

  • A pack of noodles - boiled and strained in thrice the amount of water. Put the noodles in boiling water and take it out in two minutes the moment it begun to soften a wee bit. Hold it under running cold water to ensure that the noodles stay separate. It's important that this doesn't become soft as we wouldn't be using too much of oil. Plus a girl once walked out on me because my noodles turned out soft. I got it right after that and she has not stormed out since then
  • An egg
  • A handful of Thai Brinjals, plucked from the stems and 4,5 finely chopped basil leaves and 6 bird (red) chillies slit into half. Thai brinjals are tiny little green balls available in most malls in Mumbai and local markets such as Pali Market. For some reason, local restaurants or even five stars, don't add it to their green curries, though it is de rigeur in Thailand

  • Two tea spoons of vinegar, lime juice
  • Salt and pepper
  • 3 table spoons olive oil

Process: ten - fifteen minutes

  • Heat the olive oil in a non stick pan
  • Add the curry paste. It could splatter, take care
  • Once it darkens, add the chicken and stir
  • Once the chicken cooks (turns from pink to yellow, about 5 minutes), break the egg and drop it on the chicken. Stir as the egg coats the chicken and hardens
  • Add the brinjal, chillies and basil leave, stir
  • Add the noodles on top of the meat and then slowly tuck the noodles into the meat so that the dry paste and meat permeates the boiled noodles
  • Add salt and pepper and lime juice, stir and garnish with some chopped basil leaves and split bird chillies
  • A bit of fish oil would be a lovely finishing touch but we were out of it

I loved it !!!!

One could argue that the Thai curry paste was not home made but thinking of the mix counts for something I am sure

Comments

Why does everything have to be home made ? I think making it your own along the way and having a yummy dish is what counts! I am sure you had fun with the thai style noodles...
Manasi said…
This is so bookmarked! I toss in the Thai/Chinese powder soup mix in my egg noodles. Adds so much flavor.
I love Thai Brinjals but I don't see them in the markets often.
Scarlett said…
I made Thai red curry with the same Red Curry paste & it turned out decent except I couldn't find coconut milk in the market so I had to use coconut milk powder & that made the curry really thick.
The knife said…
Hey Somoo, yes cooking should be fun, amen :)

Hey Manasi and I've seen Brit chefs use Campbell soups for their butter chicken. Actually saw a chef in a delhi restaurant in telly use ready made Thai paste in a fish dish

Hey Scarlett... i thought of you when i wrote this because i thought u don't like coconut milk :) Cal is a bit distributionally challenged in life

btw Mr sardar wanted to know who is 'Scarlett' :)

@Jessica ... the place where I stay, bandra, has folks from all places inlcuding expats and is quite well stocked. I am on Thai brinjal fest right now - tossed some with pumkin, bird chillies and basil as a sandwich filler
Pinku said…
nice....happy...doable recipe...
The knife said…
happy eating :)
Scarlett said…
@The Knife - I don't like coconut milk in Indian food. For instance, I don't like the Mangalorean & other coastal curries of India b/c they use coconut milk. I don't like the coconut in Maharashtrian food as well. But I love Thai food & you can't make Thai food without coconut milk, can you? :)

I know, I'm just strange like that.

As for Cal, it's 'very' distributionally challenged, not a little. Most of it has to do with the non-cosmopolitan nature of the city. No offence to you or any other Bong reading this, but I think there are very very few Bongs (at least among the ones living in Cal) who can think beyond fish & alu bhaja - which explains the non-availability of ingredients used to cook international cuisine & also the lack of good non-Indian & non-Chinese restaurants in the city.

AND I can't believe that Mr Sardar of all people reads your blogs & asked about me! Hope you didn't tell him who Scarlett was, did you? Hahahahahahaha :D
The knife said…
@Scarlett... coconut milk give a nice, balmy feel to Thai currie or even Indian one's like moily. I think the excessive spice or grated coconuts used in indian curries kill it at times.

I am not sure about the non-experimental part...I guess its true to an extent but consumerism used to be weaker in Cal and people were more into savings than spending.

I remember travelling miles trying to buy Tropicana for K when we to Cal after our marriage.

Mr Sardar had read my blog. I gave him a copy. He treated me to a garlic dosa and an ice tea, i was through with lunch, and is waiting for me to write my next post on Sardar.

Your secret is safe with me. After all I am sure you would want missal when you are in town again :)
t said…
knife, your passion for cooking and your writing is as delicious as your cooking :)
The knife said…
Hey T, thanks a ton, specially since I write most of them when the copy machine is alseep and I am half asleep.

Need to work on home recipes with the domestication of N's tummy
RShan said…
Very very nice....and yes - food of the gods is an apt description for coconut milk. If you have tried making Thai curry paste from scratch (you can make a large quantity and freeze it!) I guarantee you wont come back to this :)

Miri
Anonymous said…
great idea using the curry paste for hakka noodles -- so unhakkaish!
The knife said…
Thanks Anon...

Miri...its amazing how coconut milk can transform stuff...how do you make curry paste? I would love to