Friday, November 18, 2005
Thai Red Curry
This dish is fast, delicious, nutritious, and versatile. Substitute or add any vegetables and proteins that you like. Water chestnuts, miniature corn, and baked sweet potato are great variations. You can even use different flavored curry pastes. Be creative! Serves 3.
Ingredients:
1/2 lb. shrimp, beef chunks, fish chunks, firm tofu, or chicken slices
1/2 - 1 T. Thai red curry paste*
14 oz. can light coconut milk (unsweetened)
3 T. sugar
2 T. Thai fish sauce
~3 T. whole or torn fresh basil leaves
~2 zucchini, thinly sliced
~4 oz. canned straw or enoki mushrooms
Jasmine rice (optional)
Step-by-step:
1. Heat coconut milk in a large saucepan. When it starts to simmer, stir in red curry paste, fish sauce, and sugar. If curry paste is lumpy, whisk until smooth. Reduce heat to low. Add basil. (Note: If serving with rice, start the rice at the same time, since both take about 20 minutes.)
2. Sauté vegetables in a separate pan, and add to sauce. If you use a good nonstick pan, little or no oil is necessary. Add some of the curry sauce if the pan is too dry.
3. Sauté shrimp, fish, chicken, or tofu in a separate pan, and add to sauce.
4. Serve over rice.
*Be sure to read the instructions on the side of your red curry paste jar and adjust the amount as necessary. Curry pastes vary in spiciness, so you'll want to add the right amount for that brand and your tastes!
Ingredients:
1/2 lb. shrimp, beef chunks, fish chunks, firm tofu, or chicken slices
1/2 - 1 T. Thai red curry paste*
14 oz. can light coconut milk (unsweetened)
3 T. sugar
2 T. Thai fish sauce
~3 T. whole or torn fresh basil leaves
~2 zucchini, thinly sliced
~4 oz. canned straw or enoki mushrooms
Jasmine rice (optional)
Step-by-step:
1. Heat coconut milk in a large saucepan. When it starts to simmer, stir in red curry paste, fish sauce, and sugar. If curry paste is lumpy, whisk until smooth. Reduce heat to low. Add basil. (Note: If serving with rice, start the rice at the same time, since both take about 20 minutes.)
2. Sauté vegetables in a separate pan, and add to sauce. If you use a good nonstick pan, little or no oil is necessary. Add some of the curry sauce if the pan is too dry.
3. Sauté shrimp, fish, chicken, or tofu in a separate pan, and add to sauce.
4. Serve over rice.
*Be sure to read the instructions on the side of your red curry paste jar and adjust the amount as necessary. Curry pastes vary in spiciness, so you'll want to add the right amount for that brand and your tastes!
Labels: main courses
