Tag Archives: royal orchid

Simplifying Thai Cuisine at Royal Orchid, Abu Dhabi – Workshop on Thai Green, Yellow and Red Curry (Video)

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.

NOTE: Since most of the bottled curry pastes available in the market, would have shrimp paste added to it, please check the ingredients before purchasing. If one needs a vegetarian curry paste, ask for it. There are a few brands that make vegetarian Thai green/yellow and red curry pastes.

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…

Red Curry

Yellow curry

Making of Thai Green Curry – VIDEO

That truly simplified cooking Thai curries. Didn’t that!!

Simplifying Thai Cuisine at Royal Orchid, Abu Dhabi – Workshop on Tom Yam Soup ! (Video)

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)

  • Lemongrass
  • kaffir lime leaves
  • galangal
  • red chillies
  • thai parsley
  • lemon

For the proteins-

  • prawns
  • mushrooms

and for garnish –

  • thai parsley
  • coriander

for the special Thai flavour

  • lemon juice
  • fish sauce
  • tom yam paste
  • coconut milk

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

  1. Boil stock (of your choice)
  2. Add cut lemon grass, kaffir lime leaf, galangal and red chillies
  3. While the stock boils well, add prawns and straw mushrooms
  4. Season with lemon juice, fish sauce and tom yam paste and let the prawns and mushrooms cook well
  5. Once done, add coconut milk and chicken powder (if preferred)
  6. The soup is done. Add chopped parsley and switch off stove
  7. Serve hot garnished with chopped coriander leaves.