Red Curry Oysters Recipes
RED CURRY OYSTERS
This dish is for people who love hot and spicy foods. The curry paste I use comes in a small 114 gram can and is called 'Brand Maesri Red Curry Paste' I found it in an Asian store. I normally microwave the oysters but you can place them on the BBQ (Bottom facing down) or put them under the griller/boiler. I first tasted something similar to this at a Ballarat Indian/Italian/Thai Restaurant called Restaurante Da-Uday - http://www.ballarat.com/dauday.htm
Provided by Chef floWer
Categories Lunch/Snacks
Time 11m
Yield 12 oysters
Number Of Ingredients 4
Steps:
- Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices.
- Distribute red curry paste in each oysters, you can add less or more paste it depends on you.
- Squeeze lemon juice in each oyster. Once again depending on your taste bugs.
- Place it in the microwave for 1 minute on high.
- Garnish oysters with Coriander/Cilantro.
Nutrition Facts : Calories 42.4, Fat 1.2, SaturatedFat 0.3, Cholesterol 25, Sodium 53.4, Carbohydrate 3.5, Fiber 0.4, Protein 4.8
THAI RED CURRY
Steps:
- Saute the bell peppers, fennel and onions in the olive oil in a large, heavy-bottomed braising pot until soft. Turn the heat to medium, add the curry paste and continue to saute for 4 minutes, being careful not to burn.
- Add the coconut milk, shrimp stock, bamboo shoots, fish sauce, lime juice and sugar. Stir together and simmer for 45 minutes over low heat.
- When ready to serve, stir in the crab, Thai basil, cilantro, mint and lime leaves to heat through. Serve with the rice in a large bowl.
FIVE-INGREDIENT RED CURRY CHICKEN
Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.
Provided by Culinary Envy
Categories World Cuisine Recipes Asian
Time 29m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
- Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.
Nutrition Facts : Calories 531 calories, Carbohydrate 67.4 g, Cholesterol 42.9 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 15 g, Sodium 238.3 mg, Sugar 33.8 g
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