platter, serve immediately with Red Curry Sauce, and garnish with green
tep 13.
Make the curry sauce: Add the cream from
To make the curry paste, place the lemongrass, garlic,
but not smoking, add the Thai Red Curry Paste and stir, sauteing for
pound the ingredients for the red curry paste in the order listed
Heat oil in large stew pot.
Add red curry paste. Saute for 1 minute. Add beef and brown on all sides. Add onions and carrots and saute until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
Garnish with peanuts and cilantro.
Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
Simmer until the eggplant is tender.
Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.
In a large skillet over medium heat, combine red curry paste with coconut milk.
Simmer until an oil forms on surface.
Stir in fish sauce, sugar, lemon juice and vinegar.
Bring to a boil.
Simmer for 2 minutes.
Add scallops and pineapple.
Simmer until scallops are cooked, about 3-5 minutes.
Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
Enjoy!
ops of burgers evenly with Red Curry Mayo. Top with lettuce. Cover
/2 tsp of the red curry paste with the oil. Add
inute.
Whisk in the Thai red curry paste, and when fully combined
ntil lightly browned.
Add red curry paste and cook for 3
he coconut milk and the red curry paste over medium-low heat
Place mince in bowl, stir in red curry paste.
Add breadcrumbs, coriander, lime leaves, egg and soy sauce.
Mix till sticky with clean hands.
Shape mixture into large patties.
Cook on preheated grill pan, 4 - 5 minutes each side till cooked through.
Serve in buns with sweet chilli sauce.
Heat oil and fry lemon grass for less than a minute or until very fragrant.
Blend in red curry paste, stirring to break it up until it is fragrant. Do not let it burn. Stir in coconut milk until well blended and lower heat to simmer.
Stir in brown sugar and fish sauce and add kaffir lime leaves. Allow to simmer at least 15 to 20 minutes or until oil begins to separate. Add salmon fillets and poach in sauce on medium heat until cooked. Serve immediately.
ring to a simmer; add red curry paste, sriracha, brown sugar, fish
ombine 1/2 to Tbsp Red Curry paste (I like it spicy
hoots before adding chicken. Add red curry paste to taste.
Cut
about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic
ver medium-high heat. Add red curry paste; cook and stir about