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THAI SIZZLER

Thai cooking is a tempting blend of Indian, Chinese and Malay cooking. Varying form the soothing coconut to fiery chillies, these flavours of Thailand on one platter are sure to stimulate your tastebuds and your appetite too!
 
Preparation Time : 15 mins.
Cooking Time : 60 mins.
 
Makes 2 sizzlers. For the sweet corn cutlets
 1½ cups tender sweet corn kernels, raw
 1 to 2 tablespoons red curry paste, recipe below
 2 teaspoons soya sauce
 1 to 2 tablespoons rice flour
 salt to taste
 oil for deep frying
 
For the green rice
 1 cup long grained rice
 1 bay leaf
 4 tablespoons chopped coriander
 1 teaspoon fresh mint, chopped
 1 teaspoon fresh basil, chopped
 1 green chilli, finely chopped
 1 tablespoon oil
 salt to taste
 
For the Thai red curry
 ½ cup baby corn, halved
 ¼ cup carrots, diced
 ½ cup broccoli florets
 ¼ cup mushrooms, sliced
 3 to 4 tablespoons red curry paste, recipe below
 1½ cups coconut milk
 ½ teaspoon soya sauce
 6 to 8 basil leaves, chopped
 1 tablespoon cornflour, mixed in ½ cup water
 ½ tablespoon oil
 salt to taste
 
For the caramelized vegetables
 ½ cup onions, sliced thickly
 1 cup capsicum, cut in to cubes
 1 cup zucchini, sliced
 ½ teaspoon sugar
 2 teaspoons oil
 salt and pepper to taste
To be ground into a red curry paste
 5 red chillies, soaked in warm water for 10 minutes
 ½ cup onions, chopped
 4 cloves garlic, peeled
 ½ tablespoon ginger, grated
 1 stalk lemon grass
 ½ tablespoon ground coriander (dhania) powder
 1 tablespoon ground cumin seeds (jeera)
 1 teaspoon white pepper
 ¼ teaspoon salt
 
Other ingredients
 1 tablespoon oil mixed with 1 tablespoon water
 
For the sweet corn cutlets
1. Lightly crush the sweet corn in a blender.
2. Add the red curry paste, soya sauce and salt and bind it with the rice flour to make a soft dough.
3. Using lightly oiled hands, shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown.
4. Drain on absorbent paper. Keep aside.
 
For the green rice
1. Wash and drain the rice.
2. Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.
3. Add 2 cups of water, the bay leaf and salt and cook on a slow flame, covered with a lid till all the liquid is absorbed.
4. Lower the heat, cover the pan again and cook for 10 minutes or till the rice is done.
5. Remove the bay leaf. Stir in the coriander, mint, basil and green chilli. Keep aside.
 
For the Thai red curry
1. Parboil the baby corn, carrots, broccoli and mushrooms and keep aside.
2. Heat the oil in a pan, add the red curry paste and saute for a few seconds.
3. Add the coconut milk, soya sauce, basil leaves and all the vegetables and bring to a boil.
4. Add the cornflour paste and salt and simmer for 3 to 5 minutes till the curry thickens. Keep warm.
 
For the caramelized vegetables
1. Heat the oil in a pan, add the onions and sauté till the onions turn translucent.
2. Add the capsicum and saute for 2 to 3 more minutes. Then add the zucchini slices.
3. Add the sugar, salt and pepper and sauté till the vegetables are caramelized. Keep aside.
 
How to proceed
1. Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
2. Arrange the caramelized vegetables on the sides of each cast iron plate.
3. Place the warm green rice in the centre and pour the Thai red curry over it.
4. Place 2 hot sweet corn cutlets on one side of the plate.
5. Repeat with the remaining ingredients on the second sizzler plate to make another sizzler.
6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
7. Serve immediately.
 
 

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