Thai Red Curry And Jasmine Rice Recipes

THAI RED CURRY SHRIMP WITH JASMINE RICE

Steps:

• For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
• For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
• Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
• Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
• Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

THAI COCONUT CURRY RICE (EASY VEGAN & GLUTEN-FREE RECIPE)

Steps:

• In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 3-4 minutes, until slightly softened.
• Add the garlic, ginger, and curry paste and cook for another minute until fragrant.
• Stir in the broth, coconut milk, and rice. Increase heat to high and bring mixture to a boil.
• Reduce the heat to low. Cover and cook for 15-20 minutes, until all of the liquid is absorbed and the rice is cooked through.
• Stir in the lime juice. Serve warm, garnished with optional toppings if using.

SHRIMP RED THAI CURRY

Steps:

• In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
• Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

VEGETARIAN THAI GREEN CURRY WITH JASMINE RICE

Steps:

• Gather all the ingredients for making paste - coriander with stalks, onions, spring onion white and greens, garlic, ginger, green chili, coriander seeds, cumin seeds, lemon grass stalks, lemon rind, half lemon or lemon juice, salt and pepper.
• In the mixture grinder , add all the ingredients.
• Grind into a smooth paste.
• Add little water if needed to grind into smooth paste.
• The thai green paste is ready. Remove in a bowl. The thai green paste can be refrigerated for 3-4 days or can be freezed for upto 3 months in an airtight container.
• Marinate the chopped tofu with salt and pepper.
• Heat 1/2 tbsp of oil in a pan and add the tofu.
• Toss the tofu till golden brown flipping both sides. Remove in a bowl and keep aside.
• Heat 1 tbsp of oil in a pan. Add the chopped capsicum and toss till translucent.
• Add the chopped mushroom and carrots and saute for a minute.
• Do not over cook the veggies. Cook only till they get glaze and are coated well with oil. T
• Heat oil in a pot.
• Add the prepared thai green paste and saute for 2 minutes.
• Add coconut milk and mix well.
• Add water and kaffir lime leaves and lemon grass stalk. Add salt , soy sauce and sugar and bring the mixture to boil.
• Add the tossed vegetables and tofu and mix well.
• Take corn flour in a bowl .
• Add 1/4 cup water and mix well.
• Pour the cornflour mixture into the curry and mix well. The curry will thicken . (Adding cornflour is optional. You can skip adding it if you do not want).
• Boil for a minute and the thai green curry is ready.
• Remove thai green curry in a bowl and serve with rice.
• Take Jasmine rice.
• Soak it in water for 5 minutes and drain.
• In a broad pan add the soaked and drained jasmine rice. Add 1.5 cups of water to it.
• Mix well and let the water come to boil.
• Mix well once the water starts to boil.
• Lower the heat. cover and simmer the rice for 10-15 minutes till the water is absorbed and rice is cooked.
• Switch off the heat. The rice is cooked.
• Jasmine rice is ready to serve.
• Take and big bowl and grease it with oil. Put a small bowl facing downward the bowl as shown. Grease the outer surface of the bowl as shown.
• Put the rice into the bowl and gently press well as shown.
• Invert the plate and put on the bowl as shown.
• Flip the plate with bowl as shown.
• Gently demould the rice by removing the bowl very gently.
• Now carefully remove the small bowl fro the rice.
• Fill the curry into the prepared hole. Serve the curry and rice.
• Enjoy piping hot thai gree curry with jasmine rice.

THAI RED CURRY AND JASMINE RICE

Steps:

• Cut chicken into 2-inch pieces.
• Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
• Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
• Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
• Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
• Cook rice according to package directions in unsalted water.
• Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.

RED CURRY VEGETABLES WITH COCONUT MILK OVER JASMINE RICE

Steps:

• In a pot, bring 3 1/2 cups water to boil. Stir in 2 cups rice and 2 teaspoons salt. Reduce to low, cover and cook until tender, about 20 minutes. Fluff and keep warm.
• While rice is cooking: In a deep sauté pan over medium heat, add 1 tablespoon oil and onion. Stir-fry until crisp-tender, about 5 minutes.
• Add 2 tablespoons red curry paste, or to taste, and stir-fry for about 30 seconds. Add vegetables, cover pan and cook, stirring occasionally, 5 minutes.
• Stir in coconut milk, reduce heat to low and cook until heated through. (Do not boil.) Season with 2 tablespoons soy sauce or fish sauce, or to taste.
• Serve over rice.