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Ever since Farah Khan launched her YouTube channel, the videos have taken the internet by storm – keeping netizens entertained. Following videos of the director-choreographer demonstrating her versions of yakhni pulao and lemon tart, she shared another recipe for a vegetarian Thai curry – all the while being unserious. Claiming that her mother-in-law wasn’t a fan of the dish, Farah welcomed her into the apartment and got her straight to work, only to discover that it was in fact, her favourite.
Listing out a host of vegetables like bell peppers, baby corn, celery, broccoli, mushrooms and garlic, she got the famed kitchen staff, Dilip to do the chopping. As Farah and her in-law exchanged banter about how the latter only brought Mangalorean food for Farah’s husband and kids, the group of them got down to quickly cooking. Revealing that store-bought Thai curry paste and canned coconut milk were the secrets to the curry made in her kitchen, Farah also divulged that actress Tabu also relished the preparation.
As she struggled to light up the stove, the choreographer heat up some oil in which she sauteed some garlic and chillies. This was followed by the addition of baby corn that she cooked for a few minutes while sharing a tip about adding some sugar to the coconut milk before it was mixed into the curry for an enhanced taste. Mushrooms and broccoli were thrown into the mix as Farah got candid about how her children enjoyed eating chicken in everything. Once all the veggies were in the pan, the Thai curry paste which she diluted with hot water was combined.
The mixture was then simmered for a bit following which she poured in the coconut milk as well as a few leaves of fresh basil that she joked about forgetting to add due to the presence of her in-law. Once the curry came to a boil, the two women enjoyed the dish with some steamed rice. Learn how to make Farah’s version of Thai curry using the recipe below:
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Ingredients
- 1 can coconut milk
- 7-8 cloves garlic, chopped
- 3 green chillies
- ½ packet green Thai curry paste
- 7 mushrooms, diced
- ¼ cup chopped celery
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4-5 baby corn, diced
- 250 grams broccoli florets
- 1 tablespoon oil
- 2 tablespoons sugar
- 4-5 fresh basil leaves, torn
Method
- Heat the oil in a pan and saute the garlic for 2-3 minutes until lightly browned.
- Add the whole green chillies, followed by the baby corn to cook for a couple of minutes. Throw in the mushrooms and broccoli, followed by the bell peppers and broccoli.
- Continue to cook the vegetables for a few minutes as you dilute the Thai curry paste with some hot water. Tip in the diluted paste into the pan with the vegetables; cover with a lid and simmer for 3-4 minutes.
- Add the sugar to the coconut milk before pouring it into the pan and bring it to a boil just once before adding in the celery and basil.
- Cook for a couple of minutes and turn off the flame. Serve hot with steamed rice.
