11 red
pepper, deseeded and cut into bite-sized pieces
11 green
pepper, deseeded and cut into bite-sized pieces
12 large
carrots, peeled and cut into matchsticks
11 tomato,
roughly chopped
1¼ head
Chinese leaf or ¼ green cabbage, shredded
1300 g
cooked and peeled king or tiger prawns
11 tbsp
lime juice
11 tbsp
Thai fish sauce (nam pla)
1 Small
handful of finely chopped fresh corianderPlace the curry paste in a lidded non-stick wok or large deep frying pan and gradually whisk in the stock and coconut milk until well combined. Turn on the heat, bring to the boil, then turn the heat to low and simmer for 2 minutes. Add the onion, peppers, carrots and tomato. Cover, turn the heat to medium and cook for 5 minutes. Add the Chinese leaf and cook for a further 2 minutes. The vegetables should be tender but retain some bite. Add the prawns and stir for a minute or two until heated through. Stir in the lime juice and fish sauce and scatter over the coriander. Serve hot with boiled Thai fragrant/jasmine rice.
If by any change you make this superbly tempting and vibrantly appealing prawncurry (Thai Lamb Massaman Curry, Thai Style Fried Chicken, Thai Mango Fish), please do mention that the recipe is at the courtesy of not-so-famous
Ingredients. Use basics prawns instead of regular peeled prawnsand use finely chopped savoy cabbage to bring the price down to under a pound per serving
A quick, easy and super tasty ThaiRedCurry recipe with prawns that’s mild enough for kids. I know a lot of people prefer to make their own curry pastes at home but to be honest, most days I just don’t have the time and the flavours that you get in the ready-made paste are so tasty
Thai basil/ coriander leaves- to garnish. Even the pics don't look nice, but the recipe was really easy and good and I'd also promised my mom I'd post the recipe since Id sent her a box of redcurry paste
I am sure that the Thai dishes I have tried to date are barely a drop in the ocean compared to the authentic and indigenous range available – the bulk of which I have eaten in the UK have been really good
Stir in the curry paste and tamarind paste, then add the coconut milk, water and kaffir lime leaves. It’s so straightforward to make, and utterly delicious
Another quick and easy recipe - THAIREDCURRY - with chicken andvegetables. Our ingredients included two chicken breasts and a pack of stir fry vegetables - baby corn, green beans, and broccoli plus a few mange tout and sweet red pepper
The post Thai Green VegetableCurry Recipe appeared first on EatandTweet. Next heat up your wok and when really hot add the groundnut and sesame oils, swirl them around, then add in the baby corn and your pre-prepared green curry paste
basic Thairedcurry pasteWhile Thairedcurry paste seems to be a universal of chilli-spiced Thai pastes, there are actually several different types, some of which are more spiced than others, including black peppercorns, cumin andcoriander
I love a good curryand Dale is a big fan too but when your busy making a curry from scratch with all the spices etc can be time consuming but I have found a nice easy way and thought I would share it
One of my favourites was this simple ThaiRed Tofu and Sweet Potato Curry, which just so happens to be vegan and vegetarian friendly as well as gluten and dairy free…and totally delicious
Serve with rice and flavorsome soft vegan flatbread . Cut chicken small cubes and combine with 1 tbsp of Garam masala. Set aside in the refrigerator for half an hour Heat a skillet and add 2 tbsp of vegetable oil Saute onion, bell peppers and garlic until translucent Pan fry the chicken with the onion, bell pepper mixture until the chicken has turned brown Now add the redthaicurry paste and stir it through the ingredients Add some water so the curry paste can dissolve Then you can add the coconut milk Let is simmer on medium heat for about 15 minutes
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