Usually stereotyped as spicy, Thai Cuisine actually strives to achieve harmony between of the four basic flavours: hot, sour, salty and sweet and an occasional fifth, bitter.

A rare example of fusion cuisine going right, Thai cuisine has evolved through the melding of Chinese, Indian, Malay, Portuguese and Dutch cuisines.

Thai cuisine's reputation shines through curries. Thai curries generally burn intensely, but briefly and are traditionally eaten with steamed Jasmine rice; an indigenous aromatic rice that Thais prize. If you don't have it, plain steamed rice will do as well.

Thai Curry

Serves: 2

Time taken: 20 minutes

Ingredients:

2-3 tbsp Curry paste (Red or Green)

250 gms assorted vegetables (Mushrooms, babycorn, white gourd, whatever you have)

250 gms chicken (Optional)

Handful of basil leaves,

3-4 sliced chilies

2-3 pea brinjals (optional)

250 ml 1 Pk coconut milk

How to make it:

• Sauté about 3 tbsp of Thai curry paste in a pan.
• When fragrant, add coconut milk
• Allow to boil for a minute
• Add cubed chicken pieces and OR vegetables (beans, carrots, cauliflower – whatever you have handy).
• Allow to boil for a minute
• Add shredded basil leaves
• Serve hot with steamed rice.