Thai Style Chicken Curry is plenty hot already, but we still like to serve a few extra fresh green chillies just in case someone isn't getting enough heat.
We usually use the narrower Japanese eggplants but on this occasion had found some lovely small round ones. Thai curry normally calls for tiny eggplants that look like largish peas. We often throw in a few peas just for looks but forgot. (The peas don't add all that much flavour; they are just there for looks. Sometimes we add corn niblets as well.)
Coconut curry is best served with rice - lots of rice if there are lots of green chillies.
This beautifully golden coloured South Indian-Style Fish Curry is made with coconut, butter and red pepper for colouring. It isn't very very hot as many South Indian dishes are but is still wonderfully spicy. (For an insanely hot but absolutely delicious curry, please look at Bengali Fish Curry.) It's best to serve the curry in its own bowl. See how the fresh coriander leaf brings out the golden colour more. A toasted chili on top looks beautiful as well. (But careful, it's hot hot hot.)
On this occasion, we used tilapia. We love the colour contrast between the white of the fish and the gold of the sauce. (We've also made this dish with scallops instead of fish - they work equally well.)
Toasted coconut and peanuts and coriander leaf are the perfect garnishes.
Scattering the toasted coconut and peanuts over the rice adds a lovely and delicious touch to golden coconut fish curry. Steamed green beans are the perfect accompaniment to this rich curry.
This is a wonderful gadget for smoothing out a curry paste. Here it is creating a Thai curry paste made with lime juice, basil, coriander leaf, mint, onion, garlic, ginger, turmeric and fresh chili peppers.
We tossed it in rice noodles with corn picked the day before and mini eggplants, garnishing with basil from the garden and toasted peanuts and coconut. It was amazing.
