My Kintsugi Plate & Thai Green Curry with Rice

You will agree that the endless human pursuit for perfection in worldly possessions, relationships or achievements is quite questionable . When we visited Japan , I was very excited to get introduced to the concept of wabi sabi or the concept of taking pleasure in the imperfections of life . I also learned that this happy acceptance of the flawed , has its expression in the world of Japanese art , as something called Kintsugi .

Wabi Sabi is a true life analogy , having its roots in the traditional Japanese tea ceremony . This can be explained , by a very simple example . Consider that you have a well-loved teacup, passionately handcrafted by an artist or handed down to you by your great - great grandmother . The tea cup is beautiful , ornate and vintage but with years of use , has cracked or chipped in places and maybe a dull yellow now . Does it mean that the cup is imperfect and would you by human nature , throw it away ? Well , the idea of Wabi Sabi says throwing away should not be the case & the acceptance of the imperfect by the human mind , will help us all make the most of life . The art of Kintsugi encourages Japanese artists to bring out of beauty in imperfection - where the fault is not hidden but highlighted .

In the art of Kintsugi , cracked pottery is filled with gold dusted lacquer as a way to showcase the beauty of its age and damage rather than hiding it.

I being me have this ethereal attachment to all my ceramics and was in a sad clout for two full days when this beautiful plate shattered . Thinking back , i asked myself if the wisdom of wabi sabi was actually true and there in , started this exercise . Over the next day , i painstakingly put together all the disjointed pieces one by one , finding child like joy in re-assembling a puzzle . Then , the cracks were patiently cemented and painted in beautiful gold paint . Once complete , i sat and saw it again in its full form - this time , I saw shape , beauty and happiness . For the moment , i shall leave you with this thought that , i believe , has tremendous power and is indeed , a real life metaphor. Do , most definitely , give it a detailed read sometime :)

Coming to my beautifully balanced Thai Green curry created in my kitchen today , this recipe is my adaptation and is an absolute favorite. If you have all the fresh ingredients , this is the easiest dish to put together . To make the best green curry paste , I would advice you to go the mortar and pestle way , instead of the blender , as that definitely makes oodles of difference , in terms of the depth of flavor . Let me take you through :

Things you will need ( Makes green curry for 02 - 03 adults )

• 200 gms of boneless chicken (breasts or thighs), cut into bite-size pieces

• 1/3 cup of baby brinjal , cut into halves

• 1/3 cup of baby tomatoes , cut into halves

• 2 tbsp of sunflower oil

• 1 cup of coconut cream

• 01 cup chicken stock

• 02 tsp fish sauce

• 01 tsp caster sugar

• 04 fresh kaffir lime leaves

• Handful of Thai basil

• Handful of Thai Eggplants ( Small Pea like things , completely optional though )

• Salt to taste

• Steamed Jasmine rice / Basmati - to serve

For the Green curry paste ( Make a paste of all of the below in a Mortal -pestle )

• 01 thumb size galangal

• 01 1 inch piece of raw turmeric

• 1/2 tsp cumin , lightly pan roasted

• 1/2 tsp coriander seeds , lightly pan roasted

• 02 - 03 birds eye chilli ( You can add more if you like your green curry spicy )

• 02 - 03 kaffir lime leaves

• 02 - 03 thai green basil

• 02 cloves of garlic

• 01 small onion

• 01 tbsp shrimp paste

• 01 - 02 stalks of lemon grass

Steps to follow :

• Heat oil in a wok and add in the freshly made green curry paste along with some salt. Saute the paste on low heat , for 02- 03 minutes till fragrant.

• To this , add in the boneless chicken , brinjal , thai eggplants and saute on low heat for 02- 03 mins .

• At this point , add in the chicken stock along with the a fish oil , baby tomatoes , thai basil , kaffir lime , sugar , salt and bring everything to a full boil .

• Lower the heat and add in the coconut cream .

• Adjust the seasoning to your taste and let the curry simmer on low heat for 15-20 mins.

• Serve hot with steamed rice ! Enjoy !

Pro-tips for Best Thai Curry : Seek out authentic ingredients - Make your own green curry paste at home - Pre - Roast the whole spices like cumin and coriander - Use raw turmeric for color and spice - Use a Mortar and Pestle for best pungency - Saute the paste till fragrant - Swap Protein for variety in taste - Finish with lots of Thai Basil and Kaffir Lime - Serve steaming hot.