Thai Red Curry Recipe
Vegetables in Thai Red Curry
ingredient: Serves 6
* 1 small head cauliflower, cut into florets (3 cups)
* 1 cup green beans, stems removed and cut into 2-inch pieces
* 1 Tbs. canola oil
* 1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
* 1 14-oz. can light coconut milk
* 1–2 Tbs. Thai red curry paste
* 2 Tbs. brown sugar
* 2 Tbs. tamari or low-sodium soy sauce
* 1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
* 20–30 fresh Thai basil leaves
Directions
1. Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.
2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
3. In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.
Nutritional Information Per 1 person
Calories 141
Protein 3g
Total Fat 9g
Saturated Fat 4g
Carbs 13g
Cholesterol 0mg
Sodium 341mg
Fiber 3g
Sugar 8g
Thai Red Curry Recipe, An enduring Thai classic – and with good reason – and easily adapted for vegetarians too.
Preperation and cooking times: Serves 6, Ready in 30 mins
Thai Red Curry Ingredients:
* 1 tbsp olive oil
* 3-4 tbsp red curry paste
* 400ml coconut milk
* 2 large potatoes , peeled and cubed
* 300g butternut squashes , cubed
* 150g green beans
* 12 button mushrooms , halved
* 250g cherry tomatoes
* 4 boneless and skinless chicken thighs , cut into cubes or
* 200g raw prawns , peeled
* handful coriander
* fish sauce
* Making it low fat:
Rather than overloading this with 400ml high-fat coconut milk, you could use 200ml coconut milk, 200ml milk (plus the additional 250ml milk).
(low fat alternative)
Thai Red Curry Cooking Instructions:
* Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant.
* Add the coconut milk and milk, stir well and bring to a simmer.
* Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to.
* Simmer for 5 minutes.
* For the veggies, transfer half the curry to another pan.
* For the non-veggies, add the chicken or prawns to the remaining half.
* Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce.
* Serve both curries with the coriander sprinkled over and steamed jasmine rice.
Thai Red Curry Recipe
thai-red-curry
Thai red curry has a flavor that’s a complex blend of spicy, sweet, citrus, creaminess from the coconut milk and a slight musky taste from the fish sauce and coconut palm sugar. Once you’ve made the thai red curry paste, the final dish is a snap!
Ingredients:
1 lb of chicken breasts or chicken tenders
10 oz of canned bamboo shoots (6 oz drained)
½ cup fresh opal basil or thai basil (sweet basil/Italian basil will work in a pinch)
1 ½ tsp coconut sugar
3 tbsp homemade red curry paste
2 cups coconut milk
5-6 heirloom potatoes (we used Mountain Rose Potatoes)
2 tbsp fish sauce (aka nam pla)
How to Make Thai Red Curry:
1. Cut the chicken and potatoes into bite sized pieces. Drain the bamboo shoots and julienne them (cut them into matchstick thin pieces) if they didn’t come in the can that way.
2. Saute the potatoes for about 15 minutes before adding the chicken. Saute until the chicken is browned on all sides and the potatoes are tender.
3. Deglaze the pan with the coconut milk. Add the red curry paste, fish sauce, and coconut sugar. Bring the mixture to a boil, stirring occasionally. Reduce to a simmer & cover. Simmer until the chicken and potatoes are completely cooked through.
4. Salt to taste.
5. Just before serving, tear the basil leaves up into bite sized pieces and mix them into the curry.
6. Serve with jasmine rice, garnished with more basil, opal basil microgreens or lemon basil microgreens.
Makes 5 hearty servings.
ingredient: Serves 6
* 1 small head cauliflower, cut into florets (3 cups)
* 1 cup green beans, stems removed and cut into 2-inch pieces
* 1 Tbs. canola oil
* 1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
* 1 14-oz. can light coconut milk
* 1–2 Tbs. Thai red curry paste
* 2 Tbs. brown sugar
* 2 Tbs. tamari or low-sodium soy sauce
* 1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
* 20–30 fresh Thai basil leaves
Directions
1. Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.
2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
3. In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.
Nutritional Information Per 1 person
Calories 141
Protein 3g
Total Fat 9g
Saturated Fat 4g
Carbs 13g
Cholesterol 0mg
Sodium 341mg
Fiber 3g
Sugar 8g
Thai Red Curry Recipe, An enduring Thai classic – and with good reason – and easily adapted for vegetarians too.
Preperation and cooking times: Serves 6, Ready in 30 mins
Thai Red Curry Ingredients:
* 1 tbsp olive oil
* 3-4 tbsp red curry paste
* 400ml coconut milk
* 2 large potatoes , peeled and cubed
* 300g butternut squashes , cubed
* 150g green beans
* 12 button mushrooms , halved
* 250g cherry tomatoes
* 4 boneless and skinless chicken thighs , cut into cubes or
* 200g raw prawns , peeled
* handful coriander
* fish sauce
* Making it low fat:
Rather than overloading this with 400ml high-fat coconut milk, you could use 200ml coconut milk, 200ml milk (plus the additional 250ml milk).
(low fat alternative)
Thai Red Curry Cooking Instructions:
* Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant.
* Add the coconut milk and milk, stir well and bring to a simmer.
* Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to.
* Simmer for 5 minutes.
* For the veggies, transfer half the curry to another pan.
* For the non-veggies, add the chicken or prawns to the remaining half.
* Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce.
* Serve both curries with the coriander sprinkled over and steamed jasmine rice.
Thai Red Curry Recipe
thai-red-curry
Thai red curry has a flavor that’s a complex blend of spicy, sweet, citrus, creaminess from the coconut milk and a slight musky taste from the fish sauce and coconut palm sugar. Once you’ve made the thai red curry paste, the final dish is a snap!
Ingredients:
1 lb of chicken breasts or chicken tenders
10 oz of canned bamboo shoots (6 oz drained)
½ cup fresh opal basil or thai basil (sweet basil/Italian basil will work in a pinch)
1 ½ tsp coconut sugar
3 tbsp homemade red curry paste
2 cups coconut milk
5-6 heirloom potatoes (we used Mountain Rose Potatoes)
2 tbsp fish sauce (aka nam pla)
How to Make Thai Red Curry:
1. Cut the chicken and potatoes into bite sized pieces. Drain the bamboo shoots and julienne them (cut them into matchstick thin pieces) if they didn’t come in the can that way.
2. Saute the potatoes for about 15 minutes before adding the chicken. Saute until the chicken is browned on all sides and the potatoes are tender.
3. Deglaze the pan with the coconut milk. Add the red curry paste, fish sauce, and coconut sugar. Bring the mixture to a boil, stirring occasionally. Reduce to a simmer & cover. Simmer until the chicken and potatoes are completely cooked through.
4. Salt to taste.
5. Just before serving, tear the basil leaves up into bite sized pieces and mix them into the curry.
6. Serve with jasmine rice, garnished with more basil, opal basil microgreens or lemon basil microgreens.
Makes 5 hearty servings.
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