Ah! The sweet smell of VICTORY over snobs...or is that my Thai Yellow Curry?:)

 CSK. Leonine Dhoni .His Pride. Respect!♥

We won! And how...A stadium full of Mumbaikars were silenced by our Men in Yellow (Sore losers! they didn't even stay for the post-match ceremony!)Was ecstatic that our boys debunked the ghosts of IPLs past and put to rest the theory that only a team wearing a shade of blue would win the finale! The only blue aspect were the blues the Mumbai Indian's found themselves cloaked in! Ha! In your face Mumbai Indians...

Anyhoo , in all that overwhelming pre-match tension I found something to distract myself with. I decided to make some Thai Yellow Curry as I had all (...almost all) the right ingredients at home.For the longest time , I've been a fan of Italian food and now off late I've really come to enjoy the brown sugar & coconut milk rich Thai food. It's probably the ease of preparation and the scrumptious end result mingled with the distinctive flavors that adds to it's appeal.

So here's the actual dope - The Kaeng Thai Yelllow curry paste that I used had ginger , garlic, kaffir lime ,  green & red chillies, lemon grass , galangal , soybean oil ,  turmeric , coriander , cumin( jeera) , sugar , shallots and cardamom. This information is for the purists who like to make their masalas and pastes fresh or for those who don't have the paste handy! So once this paste is ready , you dice carrots , mushrooms , aubergine , onions , bell peppers & baby corn (tofu lovers can add some tofu...I'm not one) and put them aside in a bowl(everything except the onions). I was told to add chinese cabbage , basil leaves & fish sauce...but sadly I couldn't find those!

And now for the actual procedure:

• Add some peanut oil/ regular vegetable oil to the bowl of veggies and douse them in the yellow curry paste and let it marinate for a bit. 
• Next take a big wok and pour some more oil in , once the oil is all hot , add the diced onions to the oil and let it sweat until golden brown.
• Quickly , add the marinated veggies to the onions and add some pepper & salt. 
• Wait for about 5 minutes for the vegetables to get done. I like my vegetables cooked. This raw stuff is best eaten in sushi-form!( Sigh! How I wish we got good sushi here:( ) .
• K, once the veggies are done and the raw smell is all gone , reduce the heat just a bit and add lots of luscious Kaeng Thai coconut milk. I don't know if coconut milk is fattening but it sure as hell is addictive!
• Once the potion comes to a boil , turn the flame to very low heat , cover and let it simmer for about 5 minutes(we don't want anything to curdle now , do we?!).
• Post that wait comes my  favorite part... stir in 1 large teaspoon of demerara sugar and add the basil leaves (if you have real basil leaves in your kitchen , you have my undiluted envy & respect). I added mint leaves ( heck , the mint leaves are just as fine a substitute and do smell divine!:P)
• Check the seasoning and salt and you're done. Serve it hot , hottt  with rice. Jasmine rice preferably, for , its heady & enticing fragrance.

Until next time , put the whistle for my Chennai boys & Happy cooking!:)