Do you love Indian food? Do you love Thai food? Indian-Thai Fusion? Yes, yes and yes!
If you don’t have Everyday Indian: 100 Fast, Fresh and Healthy Recipes in your collection, you should!
I found this cookbook at Aggie’s Kitchen (see link below). Aggie made Indian-Thai Fusion Shrimp. The combination of spices was exciting and the final dish looked so incredible.
I have many Indian cookbooks but find that most recipes are too heavy with butter, cream or oil. I didn’t really need another one collecting dust. But…this book promised a healthy and fresh approach to Indian cooking. I had to check it out and quickly. Off to the Tattered Cover (the most amazing indie bookstore in Denver), a peek at a few recipes and we were on our way to pay!
I chose the same dish but made a few changes. They say imitation is the best form of flattery, right? I hope Aggie agrees.
For the Fusion Curry Paste, I used red chilies and I swapped chicken for the prawns (that’s what I had on hand!). I also added two tablespoons of Fage Zero yogurt before serving for a creamy sauce. The results were out of this world. Complex, spicy (very) and creamy. It hit all the notes and will be on my plate again and again. This cookbook will not be collecting dust. I just might have to create a healthy Indian category as I cook my way through this wonderful book!
Adapted from Everyday Indian:
Fusion Curry Paste
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
2 fresh red Thai chili peppers (original recipe calls for 1 dried red chili pepper)
1/2 tsp cardamom seeds
Preheat the oven to 300 degrees. Combine all the ingredients on a rimmed baking sheet and toast for 15 minutes. Let cool and process to a fine powder in a small grinder.
1/2 cup fresh cilantro
2 tbsp finely chopped lemongrass
1 tbsp grated ginger
1 tbsp grated garlic
1 tbsp lime juice
1 tsp lime zest
2 red chilies (original recipe calls for green chilies)
1/4 cup water
Put all the ingredients in a food processor, processing until you have a paste. Add the spices and process until all the ingredients are mixed. Store in an airtight container in the refrigerator for up to a week or freeze for up to 8 weeks. I made a double batch and froze what I didn’t use for another quick meal.
Indian-Thai Fusion Chicken
1 TB grapeseed oil (my new favorite high temp oil)
2 TB Fusion Curry Paste (recipe above))
2 boneless chicken breasts, cubed (original recipe calls for uncooked prawns)
Place oil and curry paste in a non-stick pan over medium heat and cook for 1 minute. Add the chicken and cook until done, about 15-20 minutes. Before plating, stir in two tablespoons plain non-fat or low-fat greek style yogurt (thick yogurt). Garnish with fresh chopped cilantro. I served with a simple spinach salad and cardamom scented sweet potatoes.
Cardamom Sweet Potatoes
Peel one small sweet potato, half and slice thinly. Blanch until soft. Add 1/2 tsp grapeseed oil to saute pan, add potatoes, salt and pepper (to taste), 1/4 tsp of crushed cardamom seeds, toss to coat. Heat through and serve.