Thai Green Curry With Rice & Cottage Cheese
- Sujata Ayer
- Aug 8, 2020
- 2 min read
This for those days when you crave Thai Curry but do not have too many vegetables in your pantry!
Yes, this was my quick fix for a Thai Curry craving without too many vegetables. We did not have the usual suspects - baby corn, mushrooms, bell peppers or any of the other vegetables that you would usually add to your Thai Curry. But..... Thai Curry it had to be for lunch!
I ended up making these super easy cottage cheese patties mixed with tomatoes, spices and coriander leaves to supplement the lack of vegetables in the recipe and make it equally filling.
You may choose to replace the cottage cheese with boiled, mashed potatoes for an equally filling and tasty side dish.
The result was quite stunning. The simplicity of the recipe seems to undermine the delicious taste of this humble spread. But the gravy was perfect, the aroma of Thai Curry filled up our home as the taste of Thai Curry filled up our tummy and soul!
One of the easiest lunch preparations if you have the Thai Curry paste and coconut milk in your pantry, this one is an easy go-to meal option for your busy weekdays. Let's begin!
INGREDIENTS
For the Thai Green Curry
3 tbsp Green Thai Curry paste
400 ml coconut milk
1 red onion chopped into long slices
1 tbsp ginger-garlic paste
2 tbsp corn starch
Juice of 1/2 lemon
2 tbsp honey or brown sugar
Red chilli powder to taste
Salt and pepper to taste
Fresh coriander leaves to garnish
2 tbsp oil for cooking
For the Cottage Cheese Patties
200 grams of cottage cheese crumbs
1 tomato, finely chopped
Bread crumbs, if availble
1 green chilli, finely chopped
Coriander leaves
Red chilli powder, salt and pepper for seasoning
Butter to cook the patties
METHOD
Heat the oil in a pan on medium heat on the stove.
Add the onions and the Thai Green Curry paste to the pan and saute together for 5 minutes.
Add the ginger-garlic paste and continue to saute.
Once the onions are lightly golden brown and tender, add half of the coconut milk and stir on low heat.
Mix the corn starch with the remaining coconut milk and pour into your pan.
Turn the heat on to medium and let it simmer.
Add all other ingredients while constantly checking the taste to adjust for the seasoning and spice levels.
Add water as per your preference if you feel the gravy is too thick.
While your curry is simmering, prep for the cottage cheese patties.
In a bowl, mix together all ingredients for the patties. Check for seasoning to taste and adjust as per your liking.
Roll the cottage cheese mix into small balls that fit into your palm and gently flatten them out with your hand.
In a shallow pan with a bit of butter on low heat, place your patties 2 to 3 at a time depending on the size of the pan.
Let them cook on both sides till slightly golden brown and remove from heat.
Once the curry has simmered for 10 minutes and reached a consistency of your liking, take the pan off the heat.
Serve warm with steamed rice.
I hope you enjoyed this recipe.
FOODLOVEBLISS.COM is my attempt at sharing my love for cooking, baking and capturing food that is simple, delicious and easy to make.
Everything you see here has been consumed by my family and friends, and hence, is tried and tested on a bunch of loyal guinea pigs.
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