Thai Red Curry Mixed Vegetables Recipes

Steps:

• In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
• Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
• Serve over steamed jasmine rice.

Steps:

• Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
• Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
• Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
• Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

Steps:

• Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Steps:

• In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two.
• Add the rest of the vegetables and saute for another two or three minutes.
• Add curry paste and stir until all vegetables are coated.
• Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water.
• Let cook, stirring frequently, until vegetables are cooked to the doneness that you like.
• Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.

Steps:

• Combine coconut milk, salt, sugar and tamari. Set aside.
• Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
• Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
• Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
• Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.

Steps:

• HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
• Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
• Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
• Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
• Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.