THAI FISH GREEN CURRY WITH ASPARAGUS & PEAS
Great curry that is fast and easy to make.
Provided by barbara lentz @blentz8
Categories Fish Soups
Number Of Ingredients 11
Steps:
- Heat the oil in pan over medium heat. Add the curry paste and cook 1 minute. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook 5 to 7 minutes. Until asparagus is tender. Remove Kaffir leaves before serving
- Serve as a soup or over rice for a complete meal
STIR-FRY GREEN CURRY BEEF WITH ASPARAGUS & SUGAR SNAPS
Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 13
Steps:
- Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
- Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
- Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium
THAI-STYLE BEEF AND ASPARAGUS CURRY
Categories Milk/Cream Beef Vegetable Stir-Fry Quick & Easy Lime Coconut Basil Curry Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
- Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
- Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.
THAI GREEN CURRY
Forget buying a jar of ready-made sauce and make an aromatic Thai green curry from scratch. This recipe makes more curry paste than needed, but you can freeze the rest for next time
Provided by Jeremy Pang
Categories Dinner
Time 45m
Number Of Ingredients 23
Steps:
- To make the curry paste, gradually combine all the ingredients, except the shrimp paste, using a pestle and mortar. Add the ingredients one at a time and pound vigorously after each to form a rough paste. Add the shrimp paste and continue to pound together until you have a smooth paste. The paste is ready when you can no longer identify any of the ingredients. Will keep in an airtight container in the fridge for 3-5 days or in the freezer for up to three months.
- To make the curry, heat the oil in a saucepan over a low heat. Add the green curry paste and stir until fragrant - you won't need all the paste. Increase the heat to medium and add in the chicken pieces, coating with the paste. When the chicken has browned, spoon in half the coconut milk, avoiding adding any of the water at the bottom of the tin - this will split the curry. Stir continuously for 10 mins or until the chicken is fully cooked and the sauce is simmering.
- Pour in the remaining coconut milk, discarding the water, and turn the heat up to bring to the boil, then return the heat to medium. Add the Thai and pea aubergines with the baby corn and sugar snap peas and simmer, stirring occasionally, for about 10 mins or until the flavours combine, the sauce thickens slightly and vegetables are tender.
- Gradually add the fish sauce and palm sugar, stirring and tasting after each addition until you are happy. Add the lime leaves and most of the Thai basil, then cook for a further 5 mins to let their flavours infuse. To serve, pour the curry into individual serving dishes and scatter over the sliced chilli and the remaining Thai basil leaves.
Nutrition Facts : Calories 590 calories, Fat 46 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 4.1 milligram of sodium
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THAI FISH CURRY RECIPE - HOW TO MAKE THAI GREEN CURRY FISH
From honest-food.net
4.9/5 (9)Total Time 50 minsCategory Lunch, Main CourseCalories 429 per serving
- To make the curry paste, put everything in a food processor and buzz to combine. A word on the chiles, however. They give you a lot of the color in the paste, so you will want a fair number. I’ve made this with about ½ cup of roughly chopped green Thai chiles and it’s fantastic, but very hot. If your heat tolerance isn’t quite there yet, use a similar amount of Anaheims, serranos or jalapenos. Typically, you will need to add around ¼ cup of water for the paste to come together fully. As I mention in the headnotes, this can be made well in advance.
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- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Pour the coconut milk into the pan, along with 1/2 cup water and 1 1/2 teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
- Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like.
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