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Coriander And Thai Eggplant Fried Rice Served With Cottage Cheese Gravy And Warm French Bean Salad.

Updated: Mar 7

Today's Lunch , inspired by Thai Cuisine. The main ingredient being Galangal. Galangal belongs to the same family of ginger and Turmeric . Galangal is associated with South East Asian Cuisine.

Ingredients for the cottage cheese (paneer)gravy

500 gms cottage cheese chopped into cubes

1/4 cup finely chopped coriander leaves

1 tbsp soya sauce

1 soup cube

1 cup water

200 ml coconut milk

For the curry paste

1/2 tsp turmeric powder

1 tbsp coriander seeds

1 tsp pepper corn

1/2 tsp fennel seeds

1/2 inch galangal

4 cloves garlic

1 tbsp coriander stem

1 onion sliced

3 Thai red chilies

1 small ball of tamarind


Slice the galangal, then with the help of a mortar and pestle or mallet mash the galangal along with the cloves of garlic well . Grind all the above mentioned ingredients for the curry paste with just enough water.


To a pan add oil , once hot add the ground curry paste and 1 cup water . Allow this curry paste to cook for a minute. Add in next the cottage cheese, cook for a minute. Then add in the stock cube , coconut milk . Cook for 10 to 15 mins on medium flame. Lastly add the soya sauce and finely chopped coriander leaves. Add salt if required.

For the

Coriander And Thai Eggplant Fried Rice


40 gms Thai Eggplant ( green fresh pea eggplant)

2 cups raw rice , cook the rice and keep aside

1tbsp and 1 tsp soya sauce

2 Thai red chilies

8 cloves of garlic

1 inch galangal sliced

1 cup finely chopped coriander leaves with stem

2 tomatoes deseed and chopped finely.


Using a mortar and pestle mash the galangal and cloves of garlic. Deseed the Thai red chilies and slice thinly. To a pan add oil , once hot add the mashed galangal and cloves of garlic, saute well. Then add the finely chopped tomatoes , stir fry well add the eggplants and stir fry on medium flame. After a minute add the finely chopped coriander leaves, reserving some. Mix well. Next add the soya sauce , rice and mix well. Add salt if required.

Lastly add the finely chopped coriander leaves.

For the

Warm French Bean Salad


200 gms french beans ( do not cut , leave them whole )

1 tbsp sesame seeds

1 tbsp Thai sweet chili sauce

1/2 inch galangal mashed with a mortar and pestle.


In a pan roast the sesame seeds. Once done keep aside. Add oil and butter to the pan. Saute the french beans , occasionally sprinkling with water. Once almost done add salt and pepper to taste. Add next a tbsp of Thai sweet chili sauce and toasted sesame seeds.

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