There are countless ways to cook a prawn dish, and
of course, I’m one of those people who just has to experiment. Why? Because my
love for Zen Cuisine is so deep, and well, I’m just that adventurous when it
comes to food. Variety is the spice of life, right? Cooking, after all, is not
just about food—it’s about keeping the mind and soul sharp. You know, keeping
the gears turning so the ol' brain doesn't wither away and slip into the
dangerous zone of mind contentment. Because we all know what happens then - boredom
sets in, and suddenly, the devil's workshop is open for business. Gossip,
backstabbing, and rumor-mongering, anyone?
So, next time
someone’s talking behind your back, just remember - it’s not their fault. Their
mind isn’t working properly. Misery loves company, and a poorly functioning
mind just loves to drag others down.
But don’t worry - you can stay on the right side of things. Be part of Ms. Nava’s Zen
Cuisine! Challenge yourself to try new recipes, mix and match ingredients, and
get creative with what’s in your pantry. Got some oats and cereal? Perfect.
The vibrant, aromatic Thai Red Curry Paste is the
heart of many delicious dishes. Once you've made this paste, you’re almost
ready to whip up a flavorful Thai Red Prawn Curry. It’s a versatile paste,
perfect for adding your choice of seafood, chicken, or pork. While I can't say
for sure if it works with beef, I can definitely vouch for my Thai Red Mutton
Curry. In fact, I’ve made it countless times, along with prawn and egg
variations (THAI SPICY EGGPLANT).
Thai Red Curry Paste Tips Make a batch and store it in small containers in
the freezer. This way, you can take out just what you need, avoiding thawing
and refreezing a larger container. This helps maintain the paste's color and
flavor, and it also prevents spoilage. Always use a dry spoon to scoop the
paste out - since it’s preservative-free and all-natural, it’s sensitive to
contamination.
The basic ingredients include chilies, lemongrass,
galangal or ginger, onion, garlic, and shrimp paste. You can also add coriander
stems, coriander seeds, and cumin seeds if you like. I personally reserve
coriander seeds and cumin seeds for my Thai Green Curry Paste (THAI GREEN EGG CURRY & THAI GREEN CRAB & BASIL PEPPER CRAB).
I don’t add herbs like coriander leaves, basil,
kaffir lime leaves, or spring onions directly into the paste. I prefer to vary
these herbs when cooking the actual curry dishes, which gives me flexibility in
the scent and flavor.
The best part? All the herbs I use in my Thai Red
Curry dishes are organically grown right here at Nava’s Zen.
A video for making Thai Vegetarian Red
Curry Paste is attached and also available on our YouTube channel.
From this Thai Red Curry Paste, I’ve made: Thai Red Prawn Curry Egg Anchovy Thai Red Curry
Below are two more recipes, but feel free to
experiment and create your own version.
Authentic Thai Red Prawn Curry Ingredients For the Red Curry Paste 3 dried red chilies 3 fresh red chilies 5 garlic cloves ½ inch ginger 1 medium red onion ½ inch roasted shrimp paste (belacan) 1 large stalk of lemongrass Blend these ingredients with a bit of water to form
a thick paste.
For the Prawns ½ kg medium prawns, deveined (heads removed, tails
left on, pat dry) 1 tsp turmeric powder Mix the prawns with turmeric powder and set aside.
Other Ingredients 2 medium tomatoes, finely chopped ¼ cup thick coconut milk Palm sugar, to taste A few kaffir lime leaves, shredded ½ tbsp fish sauce ¼ cup oil Salt, to taste (adjust after tasting) ½ cup water
Add the turmeric-coated prawns, followed by palm
sugar, fish sauce, and salt.
Simmer until prawns are almost fully cooked. Stir in the coconut milk and kaffir lime leaves. Cook for a few more minutes, stirring occasionally,
then remove from heat.
Thai Red Mutton Curry (Oil-less and Pressure
Cooked) Ingredients For the Red Curry Paste Dried red chilies (adjust to taste) 1 tomato 2 stalks of lemongrass 1 inch galangal 1 inch ginger 6 garlic cloves Blend these ingredients with water to make a smooth
paste.
For the Mutton ½ kg mutton, cut into bite-sized pieces Water, as needed Place the mutton and enough water into a pressure cooker. Cook until the mutton is tender.
Other Ingredients ½ cup thick coconut milk Fresh coriander leaves Basil leaves Spring onion Salt, to taste
Method Cool down the cooker under running water or once the pressure is released, open the cooker and
stir in the red curry paste. Season with salt and simmer for a few minutes.
Pour in the coconut milk and allow the curry to
heat through. Remove from heat, and stir in coriander leaves,
basil leaves, and spring onions. Cover and let the curry sit for an hour to allow
the flavors to soak into the mutton before serving.
I've never made pizza dough in my life, and
frankly, I don't see the need to learn. We're not big pizza fans at home - it’s
more of an occasional treat that we usually grab from a pizzeria for
convenience. With so many varieties and toppings available, it's easier to buy
than to make from scratch. But with some bread slices nearing their expiration,
I decided to whip up these bread pizzas instead. My zen garden is overflowing
with daun kaduk, also known as Thai betel leaves, which are a nutritional
powerhouse in cooking.
These leaves
are packed with antioxidants, anti-inflammatory benefits, and support digestive
health, making them a great addition to any dish. Thai betel leaves are easy to
grow - maybe it’s time you considered adding them to your garden?
Ready to indulge in effortless dessert yumminess? While some go for
elaborate creations, Ms. Nava’s sweet treats are all about creativity and
simplicity. Why complicate things when you can whip up delightful desserts with
ease?
For me, “It’s About Time” to embrace the
straightforward yet scrumptious joys of dessert-making. And speaking of
simplicity, bananas are a staple in my kitchen. Shhh, don’t tell anyone, but
bananas are my go-to for a quick energy boost in the morning. When those
bananas start to show signs of aging, I transform them into irresistible
desserts. And yes, pancakes are not just for breakfast in my world.
Let's rewind to what I mentioned earlier about Indian Crab Soup, also
known as Nandu Rasam or Crab Rasam. This time, I took a break from the typical
Indian-style curried crab dishes and ventured into something different - Thai-style
crab. Cooking Thai dishes isn’t new for me (THAI VEGETARIAN EGGPLANT), and here we have Thai Green Curry
Crab! It’s not the usual saucy, thick gravy kind of curry. Instead, it’s a
dry-style dish, bursting with the quintessential Thai flavors and infused with
the aroma of Thai basil leaves.
Whether you call it banana blossom, jantung pisang,
or vazhakoombu, this vibrant flower comes from the end of the banana bunch and
features a striking deep purple or red hue. Inside, it reveals tender, edible
layers perfect for salads, curries, and various dishes. With its unique texture
and mild, slightly sweet flavor, it holds a special place in my heart as
"jantung pisang," meaning "heart of the banana." Just as
the heart chakra symbolizes love in yoga, seeing the banana blossom developing
on my trees fills me with warmth. It reflects the love I pour into every plant
at Nava’s Zen, our organic urban garden.
Ah, it's kuih-muih time again (EFFORTLESS MALAY DESSERTS: MADE SIMPLE) with Kuih Kosui Gula
Melaka! This traditional Malaysian dessert is a sweet, steamed cake made from
rice flour, coconut milk, and flavored with palm sugar (gula melaka). The
result is a soft, chewy treat with a rich, caramel-like sweetness from the palm
sugar, usually served in small, bite-sized pieces with a delightful, slightly
sticky texture (PULUT INTI C;LASSIC).
However, it's
important to be aware of the impact of sugar and rice on health. Both can
contribute to weight gain and obesity if consumed excessively. Sugar,
especially from sugary foods and drinks, adds empty calories and can lead to
weight gain and increased hunger. Similarly, rice, particularly white rice, is
high in carbohydrates and can contribute to overeating due to its high glycemic
index.
.jpg)
