Having enjoyed the tangy Salad and the refreshing Soup, it was time to plunge into three of the most favoured curries of Thai Cuisine- Green, Yellow and Red Curry.
Chef showed the difference in the curry pastes, while making the three flavourful, yet distinct curries.
The basic herbs and spices that are blended to make the three curry pastes are – garlic, shallots, galangal, shrimp paste, kaffir lime rind, coriander root, cumin seeds, lemongrass, salt, white peppercorns.
There is one specific ingredient that is added to the explicit curries, to make it the colour of choice.
Green curry – Pandan Leaf extract, which gives the green colour to the curry. Not red chillies, but green chillies are added.
Red Curry – Dried Long Red chillies give the red colour.
Yellow Curry – Red chillies are added for spice; freshly ground turmeric is the key ingredient for the yellow curry.
Flexibility to combine with vegetables, meat or sea food
Whether one desires a curry with vegetables, or has an appetite for non-vegetarian stuff – feel free to experiment. The aromatic blend of spices goes well with vegetables, meats, fish and prawns alike. The extravagant taste comes from the final amalgamation of rich and creamy coconut milk with the spice paste.
These are a few common combinations-
Green Curry with vegetables
Red Curry with Chicken and Eggplant
Yellow curry with chicken and potatoes
The video shot was that of Thai Green Curry. In order to show the colourful variation the paste makes, when mixed with coconut milk, I share these photos…
Making of Thai Green Curry – VIDEO
That truly simplified cooking Thai curries. Didn’t that!!
The next on my learning list was a soup, after salad. Tom Yam is a much sort after Soup. Packed with citrusy punch and flavours of Thai herbs, it is a refreshing soup usually made with shrimps. But, Tom Yam can change roles and still be appealing to your palate-
a) Cook as a vegetable soup with shallots, tofu and mushrooms (avoiding fish sauce);
b) try other combinations like – chicken, lamb, or meat of your choice;
or c) make it a meal, with noodles in the soup.
These are the basic spices and other ingredients for preparing Tom Yam Soup- (except the pandan leaves in the end – reserved for our dessert later)
kaffir lime leaves
For the proteins-
and for garnish –
for the special Thai flavour
tom yam paste
and chicken powder, which is optional
Tom Yam Goong/Thai Tom Yam Soup with Prawns
Getting things ready for Tom Yam
Making the soup
Making Tom Yam
Boil stock (of your choice)
Add cut lemon grass, kaffir lime leaf, galangal and red chillies
While the stock boils well, add prawns and straw mushrooms
Season with lemon juice, fish sauce and tom yam paste and let the prawns and mushrooms cook well
Once done, add coconut milk and chicken powder (if preferred)
The soup is done. Add chopped parsley and switch off stove
Serve hot garnished with chopped coriander leaves.
Food Industry is huge, with a capital H. To sustain in a society of varied culinary interests, plus to sail across the ever rising wave of competition is a volcanic task. The hard work and struggle to bring up a restaurant and also, remain popular in the food industry, for several years is certainly a huge victory.
The Royal Orchid Group of Restaurants, is a Hugely successful Chain of Restaurants in Abu Dhabi. After coming to Abu Dhabi, I have seen the flavours of the restaurants under the group, spread aroma in several of the social occasions.
We have been mesmerised by the enthusiasm and zeal of the Founder and Owner of the Royal Orchid Group, the Septogenarian Mr. Vinay Varma and his Dynamic Lady Mrs. Nira Varma.
So, when the Captain of the Chain Mr. Varma, accepted my request for a learning session of some of their speciality foods, I was elated. When he left it to me, to choose from any of their restaurants, my greed to make the best use of the opportunity knew no limits.
Below are the speciality restaurants under the big roof of Royal Orchid Group.
I chose, one of my favourites- Thai. A very big Thanks to their open-mindedness..
Thai cuisine might be one amongst the most popular cuisines around the world, next only to anybody’s own native food. The freshness of ingredients and aromatic flavours of the spices, would rule your palate for several hours.
Having lived in Cambodia, we have been fortunate to have savoured several dishes of South East Asian cuisine. As a blogger, I have certainly been lucky to have learnt a few distinctive dishes and sweets of Cambodia.. like-
Neighbourhood Thailand, it’s history and flavourful food are always a big thumps up for me. I wrote three travel posts on Bangkok- its historical places and food, way back in August 2013 (The Charming Capital of Thailand). When I read that post now, I see that I’ve written about tasting Brown Rice, Crispy Fried Mushroom and Spicy Vegetable Curry/ Yellow Rice, Chicken in Spicy Curry and not to miss the desserts – Sticky Rice and Mango and Coconut Ice cream.
So, here I am, in Abu Dhabi, ready to learn a few more Thai dishes. Life has been very kind to me…isn’t it?
Royal Orchid is a Chinese and Thai restaurant, which has the logo- Inspired by the Far East. That truly suits me too! With elegant interiors and comfortable seating arrangements, it boasts of authentic Chinese and Thai flavours – straight from wok to your plates.
I requested for a workshop/demonstration on a full course Thai Meal with- a salad, a soup, a curry, a stir fry and a dessert, which I chose from few of my favourite dishes.
Chef Vituk of Royal Orchid, who hails from Thailand, was a very patient, grounded personality. After meeting a few chefs recently, I think, patience is a virtue of Chefs. And, they are more than that. They are specialists in the art of combining traditional and contemporary flavours that surprises customers. They present the simplest of dishes in exceptional ways that enthrals food connnaisseurs. Above all, they are blessed with the culinary art that embraces our appetite.
Let me share the dishes I learnt one by one.
I. Thai Green Papaya Salad – three ways
Som Tum Kai Kem – Green Papaya Salad with Salted Eggs
Som Tum Sua – Green Papaya Salad with Rice Noodles
Som Tum Phoo Plara – Green Papaya Salad with Salted Crab
I have also uploaded videos that show the making of Thai Green Papaya salad, demonstrated by Chef.
mortar and pestle
and the grating technique
The basic ingredients for the different versions of papaya salad, remain pretty much the same. Slight differences in the choice of sauces and spice level make the variations taste better.
long red chillies
Normally, fish sauce is added. But here, if one wishes to prepare a vegetarian papaya salad, omit the eggs and fish sauce. Instead use a salad dressing, which might be a combination of light soya sauce and palm sugar.
The spice level of this salad is on the higher side. I would suggest reducing the garlic and chillies, if one prefers a medium spiced salad.
The art of grating papaya for the salad
Keep the grated papaya in ice cold water, for at least 10 minutes. This helps keeping the vegetable crunchy.
1. SOM TUM KAI KEM – GREEN PAPAYA SALAD WITH SALTED EGGS
making of the salad
2. SOM TUM SUA – GREEN PAPAYA SALAD WITH RICE NOODLES
making of the salad
3. SOM TUM PHOO PLARA –GREEN PAPAYA SALAD WITH SALTED CRAB
making of the salad
Thanks Chef. That was an amazing experience. But, plenty more to come. Come along with me..