Sweet Potato Thai Curry | Thai Cuisine | Red Thai Curry Paste Recipe | Curry Recipe By Varun Inamdar - video Dailymotion

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Sweet Potato Thai Curry | How To Make Sweet Potato Red Thai Curry | Red Thai Curry With Sweet Potato | Thai Cuisine | Thai Food | How To Make Thai Food | Thai Recipe | Authentic Thai Recipe | Spicy Thai Curry | Homemade Thai Curry Paste | Thai Curry Recipe | Asian Cuisine | Coconut Sweet Potato Thai Curry Thai Curry | Red Thai Curry | How To Make Thai Style Curry At Home | How To Make Thai Curry | Thai Curry Paste | Asian Cuisine | Asian Recipe | Asian Food Recipes | Sweet Potato Thai Curry Recipe | Veg Recipe | Sweet Potato Curry Recipe | Sweet Potato Recipe | Curry Recipe | Get Curried | The Bombay Chef | Varun Inamdar  Ingredients: 8 Kashmiri Dried Red Chillies 2 inch Lemon Grass (sliced) 1 inch Galangal  (sliced) Kafir Lime Leaves (chopped) 10-12 Coriander Stems & Roots (chopped) 5-6 Shallots (sliced) 6-8 Garlic Cloves (peeled) 10-12 Birds Eye Chillies 2-3 Sweet Basil Leaves 2-3 Thai Basil Leaves 2-3 Thai Coriander Leaves 1 inch Krachai (sliced) 500 ml Thin Coconut Milk 1 piece Lemon Grass (sliced) 3-4 Sweet Basil Leaves 1 Kafir Lime Leave 5-6 Birds Eye Chillies 3 tbsp Sugar  1 tsp Light Soy Sauce 8-10 Pea Aubergines juice of ½ Lemon 1 inch Galangal (sliced) Salt (as per taste) 500 gms Sweet Potatoes (cut into pieces) Water (as required) 500 ml Thick Coconut Cream

Transcript

00:00 Hello you lovely people, this is me the Bombay Chef Varun Inamdar.

00:02 And welcome to 'Get Curried'.

00:04 Well I've just come back from Phuket, in Thailand of course.

00:07 And of course when you're in Thailand,

00:09 There's one thing that you just cannot miss.

00:11 And that is a Thai Curry.

00:13 Well today I'm showing you a Red Thai Curry with Sweet Potatoes.

00:17 Let's begin.

00:18 Sweet Potato Thai Curry.

00:20 Whenever you're making a Thai Curry,

00:28 First things first, you always need a Thai Curry paste.

00:30 Now whether you're making it green in colour,

00:32 Red in colour or yellow in colour.

00:34 Of course which is known as Masaman Curry.

00:37 You primarily need the curry paste.

00:39 Now today of course I'm going to make the Thai Curry paste in-house.

00:42 And let me quickly show you the ingredients for that.

00:45 So let's begin with the Thai Curry paste.

00:47 In this case today, red in colour.

00:49 First things first, of course I'm going to take a mixer grinder.

00:52 And to that I'm going to add in Kashmiri Red Chillies.

00:55 Let's remove the stalks off.

00:57 And snip these into a couple of pieces.

00:59 Do not need to roast these.

01:01 This is just about perfect.

01:03 A generous 2 inch piece of Lemongrass.

01:08 Of course I'm also going to keep a little aside for later use.

01:11 Let's slice this roughly.

01:13 I'm also going to retain a little aside for later use.

01:17 A little knob of Galangal.

01:21 This adds in a typical camphor like aroma.

01:25 Let's move on to a couple of Kaffir Lime leaves.

01:28 Couple of stems of Coriander.

01:39 Including the root.

01:41 The root in this case is for that intense earthiness.

01:45 Wash it nicely, clean it and put it to use.

01:48 Moving on to some Shallots or Red Onions.

01:51 Choice is completely yours.

01:53 Couple of Cloves of Garlic.

01:58 Couple of Chillies, in this case Bird's Eye.

02:01 I'm typically using Bird's Eye in this case for that intense spice in the curry.

02:06 Next I'm going to use a combination of 2 varieties of Basil.

02:10 In this case Sweet Basil and Hot Basil or Thai Basil.

02:14 Couple of leaves including the soft stem.

02:18 And Hot Basil or Thai Basil.

02:22 Now ideally your Thai Curry paste can actually start rolling in right at this stage.

02:29 But I'm adding in a couple of more ingredients and this is completely optional.

02:33 The first one is a Thai Coriander.

02:36 Which looks something like this.

02:38 It's a sawtooth like crinkly Coriander.

02:42 And along with this a tiny knob of Karachai again completely optional.

02:47 Let's snip this up like so.

02:49 This also adds in a wonderful fresh note to the Thai Curry.

02:53 Let's cover this and grind this into a fine and smooth paste.

02:58 Our Thai Curry paste is done and ready.

03:01 Let's move on straight to making the Thai Curry now.

03:04 First things first I'm going to add in this paste into the pan.

03:08 The pan is off as usual.

03:10 Again the pan is off at this point in time.

03:12 And the beauty of this curry is it does not begin with oil.

03:16 It begins with the paste.

03:18 We add in all the ingredients including the water and the core ingredient.

03:22 In this case the Sweet Potato.

03:24 Which I'm going to cut into little dices.

03:26 And that's it you boil it till the Sweet Potato is cooked.

03:29 And with that your Sweet Potato Thai Curry is done and ready.

03:32 Well this is just the beginning.

03:33 Let's move on to the rest of the ingredients.

03:36 Beginning with thin Coconut Milk.

03:40 Let's add in a couple of thick slices of Lemongrass.

03:44 Now thicker in this case because you can ideally remove these while eating.

03:49 Let's add in a couple of Basil Leaves.

03:52 Kaffir Lime just snipping it.

03:55 Couple of Thai Red Chillies.

03:58 Sugar or Palm Sugar depending on what you're looking at.

04:02 Now originally in the recipe you would use Fish Sauce.

04:06 But just to counterbalance I'm adding in a touch of Light Soy Sauce.

04:10 Pea Aubergine.

04:12 Now this is also optional if you can lay your hands on this nothing like it.

04:16 If not then you can avoid this completely.

04:18 Just snip the stalks off and there you go.

04:21 A thick wedge of Lemon.

04:24 A couple of slices of Galangal.

04:28 Salt as required.

04:33 And lastly our core ingredient and in this case Sweet Potato.

04:38 Wash it nicely, scrub it if required.

04:42 And cut this into thick roundels.

04:44 Let's transfer these in our Thai Curry.

04:48 And along with this a cup full of water.

04:52 And finally we turn the flame on.

04:54 Give this one quick stir to ensure all of this gets mixed.

04:58 And starts bubbling to glory to ensure the Sweet Potatoes also cook.

05:02 This will take at least 15 minutes on medium flame.

05:05 Do not worry about the colour because we're going to top this up with Coconut Cream.

05:10 It's been 15 minutes let's have a quick check.

05:13 Well the Sweet Potato seems to be perfectly done and cooked.

05:18 Let's now add in the Coconut Cream.

05:21 One quick stir.

05:23 30 seconds on high flame.

05:25 And with this our Thai Curry is done and ready.

05:28 It's been 30 seconds and with this off goes the flame.

05:32 You may ask what do I serve this with?

05:35 Well simple steamed rice, Jasmine Rice, of course you can lay your hands on.

05:39 Try this, make this for your family, make this for your friends.

05:42 And impress them with a Sweet Potato this time.

05:45 I'll bite, Thai Curry. Bye for now.

05:48 [Music]

Sweet Potato Thai Curry | Thai Cuisine | Red Thai Curry Paste Recipe | Curry Recipe By Varun Inamdar

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