What are some ingredients that you think would be good when preparing a gourmet Thai red curry?!
I was thinking apple, fresh coconut shreds, pistachios and zuchini!. Has anyone else prepared their Thai curry with somthing that is a little bit out of the ordinary but would taste great!?Www@FoodAQ@Com
Answers:
that sounds really delicious!! normally i just use plain old veggies: carrot, snap peas, celery, water chestnuts, bean sprouts, whatever coloured peppers i have at the time, etc!.!.!. add some chicken or prawns and i'm done!. the boyfriend loves it! i might have to try yours though!.Www@FoodAQ@Com
A traditional Thai curry made with a subtle blend of hot, salty, sweet and sour flavors to get the taste buds tingling!. You can make your own curry paste from scratch, however to save time we recommend you buy a good-quality pre-made Thai curry paste!.
RED THAI CURRY CHICKEN
2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
? teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)—julienned
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally!. ADD the curry paste and garlic and cook, stirring, for a minute!. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil!. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes!.
WHILE the curry simmers, cook the rice!. ADD the chicken to the curry and simmer, covered, for a further 8 minutes!. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil!. SERVE on a bed of rice!.
Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu!. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans!. Be flexible and adapt the recipe to make the most of seasonal produce!.
Www@FoodAQ@Com
RED THAI CURRY CHICKEN
2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
? teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)—julienned
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally!. ADD the curry paste and garlic and cook, stirring, for a minute!. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil!. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes!.
WHILE the curry simmers, cook the rice!. ADD the chicken to the curry and simmer, covered, for a further 8 minutes!. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil!. SERVE on a bed of rice!.
Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu!. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans!. Be flexible and adapt the recipe to make the most of seasonal produce!.
Www@FoodAQ@Com
Carots, Onion, Lemon stick, lemon juice, ginger, italian parsley, green pepper, mashed frozen bannans, worchester sauce, coconut milk,
peas, honey, sugar,
what you have there sounds good too except maybe almonds or cashews in place of peanuts!? insteadof pistachios that could get expensiveWww@FoodAQ@Com
peas, honey, sugar,
what you have there sounds good too except maybe almonds or cashews in place of peanuts!? insteadof pistachios that could get expensiveWww@FoodAQ@Com
Pineapple and Raisins are 2 of my favourites as well as apricots!.
If using dried apricots or raisins re-hydrate first, in boiling water and use the water as part of your liquid!.Www@FoodAQ@Com
If using dried apricots or raisins re-hydrate first, in boiling water and use the water as part of your liquid!.Www@FoodAQ@Com