Thai Red Curry And Jasmine Rice Recipes

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THAI RED CURRY SHRIMP WITH JASMINE RICE

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 16



Thai Red Curry Shrimp with Jasmine Rice image

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.

1 cup jasmine rice
2 cups water
1/2 teaspoon salt
1 pound shrimp, peeled and deveined, shells reserved
Vegetable oil
2 cloves garlic, smashed and finely chopped
1 tablespoon Thai red curry paste
1 (14-ounce) can unsweetened coconut milk
2 kaffir lime leaves
1 tablespoon Thai fish sauce
2 teaspoons brown sugar
1 lime, zested and juiced
4 shiitake mushrooms, julienned
1/2 cup mung bean sprouts, for garnish
1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish
Cilantro leaves, for garnish

THAI RED CURRY

Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.

Provided by Elena Silcock

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 13



Thai red curry image

Steps:

  • Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
  • Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
  • Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
  • Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
  • Bring to the boil, take off the heat and add ½ small pack Thai basil.
  • Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

Nutrition Facts : Calories 425 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium

1tbsp vegetable oil
1tbsp ginger & garlic paste
red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs, cut into large chunks
4 lime leaves (ideally fresh)
2tbsp fish sauce
1tsp brown sugar
Thai basil
basil or coriander, plus extra to serve
1 red chilli, sliced diagonally
thumb-sized piece ginger, cut into matchsticks
cooked jasmine rice, to serve

THAI RED CURRY AND JASMINE RICE

Spice up a winter meal with this low-fat Thai curried chicken dish. It's infused with red curry and gets its appeal from nutritious chicken breasts and sweet potatoes.

Provided by Chef mariajane

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Thai Red Curry and Jasmine Rice image

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.

1 lb boneless skinless chicken breast
2 tablespoons canola oil
1 -2 tablespoon Thai red curry paste
1 cup reduced-fat coconut milk
2 cups low sodium chicken broth
1/2 teaspoon salt
2 cups sweet potatoes, cubed
1/2 cup fresh cilantro, minced
1/2 cup green onion, sliced
1 cup jasmine rice
2 cups water

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