Scrumptious Thai Coconut Red Curry Food

SCRUMPTIOUS THAI COCONUT RED CURRY

Steps:

• In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
• Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
• While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
• Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

EASY THAI RED CURRY

Steps:

• In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.

RED THAI COCONUT CURRY

Steps:

• Chop all your veggies and prepare your protein.
• In a large saucepan, stir together coconut milk and red curry paste. Heat to a boil and add your slurry. Stir until thickened and then turn on low.
• Cook your rice or noodles.
• Saute onions, carrots, garlic and ginger in another pan until soft. Add peppers and mushrooms and saute a few minutes longer.
• Add all the veggies to the curry, adding the spinach last.
• When the spinach has wilted, remove from heat and serve over rice or noodles. Optional: Garnish with green onions and a lime wedge.
• Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
• Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce.
• Add all main ingredients and curry sauce into gallon freezer bag.
• Seal bag, removing as much air as possible and freeze for up to three months.
• Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
• Dump contents of freezer bag into slow cooker.
• For Chicken: Cook on low 4-6 hours or high 2-3 hours.
• Shred chicken, and stir back into slow cooker.
• Serve over basmati rice or rice noodles (cauliflower rice if paleo).

COCONUT CURRY THAI CHICKEN

Steps:

• For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
• For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
• Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
• Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
• Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
• SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
• Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
• Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
• Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
• NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

THAI RED COCONUT CURRY

Steps:

• In a large saucepan, over medium high heat, combine coconut milk and curry paste - heat and stir constantly until the majority of the paste has dissolved.
• And fish sauce and brown sugar, stirring until dissolved.
• Add bamboo shoots and water chestnuts.
• Let simmer for 10 minutes.
• SKIP the following step if doing a totally meatless option.
• Add meat or tofu, stirring gently until well incorporated.
• Simmer for another 10 to 15 minutes, until heated thoroughly.
• Serve over rice.

THAI CURRY COCONUT FISH CURRY

Steps:

• Pat the fish dry with paper towels then drizzle with a little oil and season with salt.
• Sear in a hot pan until golden brown on both sides then remove and set aside.
• In the same pan, sauté the onion and garlic until soft and translucent.
• Add the curry paste and cook for a few minutes until fragrant. Pour in the coconut milk, fish sauce, lime juice and brown sugar.
• Bring to a simmer and cook for 8-10 minutes, until slightly thicker. Taste and adjust seasoning if necessary.
• Add the fish to the pan and cook for 2-3 minutes until the fish is fully cooked.
• Scatter over fresh herbs and finely sliced chillies then serve with lime wedges and steamed rice.

THAI COCONUT CURRY CHICKEN

Steps:

• Preheat oven to 400 degrees F. Season chicken with salt and pepper, to taste. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. In a medium bowl, whisk together coconut milk and cornstarch; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately, garnished with chili pepper and cilantro, if desired.