Around 1 year back we tried Thai curry at a restaurant for the first time. We wanted to taste something different, something out of the box which we were sure, we had never tasted. I had heard about Thai curry, but I was very skeptical as I knew fish sauce is added to the curry But this particular had an option sans the fish sauce so I immediately opted for it It’s been a regular order since then. The aroma of the curry, vegetables in it, basil & the mind blowing taste of kafir lime leaves makes the curry to die for.
I found a vegetarian recipe with a huge list of ingredients. I started going through it and THEN it said fish sauce. I kept the recipe aside and started to look for a new one. I did find a few and once again went back to the humongous task of collecting the ingredients. While I was at it, I saw this line on bottles placed on a rack of Big Bazaar which said Chings Secret Red Curry Paste with a Green Dot. I thought of buying it but then hesitated as it could be very expensive. I went ahead and came back all the way to check the price. I was really surprised looking at the price tag which was Rs 140/-. It was quite unbelievable as such exotic items and preparations cost quite a bomb. I took it right away, raced home and started preparing it. I generally have broccoli, colored bell peppers, mushrooms at my place. Luckily I had picked up baby corn as well. Everything was ready to cook.
I followed the instructions with a few changes from my side and the curry was ready within half an hour. The taste was exactly like what I had in the restaurant. Plus I had the option of making it more spicier simply by adding more paste from the bottle. It’s a super quick way of making this exotic Thai curry without any effort. This fits into “anybody can cook” and “lazy cook” category . Perfect for people who don’t like to spend a lot of time in the kitchen. You could ask your husband’s to give it a go while you rest and enjoy your timeout. Don’t let me get started with aroma that fills your house!!!
Let’s do a little costing as well. I pay almost double or triple of what I had spent to buy the bottle, vegetables and coconut. The order in the restaurant serves just one person while this served 2-3 people at least. I have used only half of the paste so becomes really worth the buck.
They have put a good effort in making it look authentic. Packaging is really good. Comes in a very cute little bottle with a black lid, excellent for future food photographs.
My warning – Do not open the lid if you do not wish to make it right away, cause you CANNOT resist the aroma that springs out right into your nose and down to your tummy
This also becomes first review for a product. I hope you’ll all give it a try. The best part is that you get it at any supermarket, you don’t have run around searching for a gourmet store. And it’s quick, there is no hassle of collecting en number of ingredients. If you feel like eating a Thai curry late at night, this is it !
My verdict is, you should give it a try, specially all your vegetarians out there. I would give it 4.5 out of 5 stars.
Have a go and let me know, how yours turns out
3 tbsp Ching’s secret red curry paste (the pack says 2 tbspn but I feel you need 3)
2 cups (200 gms) of cut vegetables (I used Broccoli, Red, Yellow bell pepper & baby corn)
1 cup water
400 ml of coconut milk
Steamed rice to serve with the curry
I have followed the instructions and procedure as per mentioned on the bottle. The only change that I made was the vegetables I’ve used and I add a little more extra fresh holy-basil (It made no difference to the taste). I have also used homemade coconut milk.
- Take a large saucepan and simmer 200 ml coconut milk along with the water.
- Add the vegetables, Ching’s Secret Red Curry Paste and stir well.
- Simmer on low heat for 10 mins till the vegetables are cooked.
- Now add the remaining 200 ml of coconut milk and continue to simmer for another 3 minutes.
- Serve hot with steamed rice.
You may also serve this curry with appam or set dosa.