Thai Curry Mayo Food
THAI CURRY MAYO
Steps:
- Mix 1/2 cup mayonnaise, 1 tablespoon ketchup, 2 teaspoons red curry paste, 1/2 teaspoon fish sauce and the juice of 1 lime. Season with salt.
CURRY MAYONNAISE
This is great for French fries, a base for chicken or shrimp salad, or to just dip vegetables or chips. We use it as a dip for shrimp cocktail instead of cocktail sauce. Let chill for 15 minutes before serving.
Provided by KelBel
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together until all ingredients are incorporated.
- Chill 15 minutes.
Nutrition Facts : Calories 116.9, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 209.1, Carbohydrate 7.3, Fiber 0.2, Sugar 1.9, Protein 0.4
THAI RED CURRY
No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
- Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
- Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
- Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
- Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.
CURRY MAYONNAISE
Categories Condiment/Spread No-Cook Quick & Easy Mayonnaise Lime Curry Summer Chill Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- In a bowl stir together the mayonnaise, the curry powder, the lime juice, and the cayenne. Chill the mayonnaise, covered, for 1 hour and garnish it with the paprika. Serve the mayonnaise with chicken or vegetables.
THAI TURKEY BURGERS WITH RED CURRY MAYO
Make and share this Thai Turkey Burgers With Red Curry Mayo recipe from Food.com.
Provided by Linky
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In small bowl, stir the first 5 ingredients with whisk. Cover; refrigerate until serving time.
- Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns and lettuce. Shape mixture into 4 patties, 1/2 inch thick.
- Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
- Place burgers on bottom halves of buns. Spread tops of burgers evenly with Red Curry Mayo. Top with lettuce. Cover with top halves of buns.
Nutrition Facts : Calories 416.2, Fat 12.5, SaturatedFat 2.1, Cholesterol 90, Sodium 733.4, Carbohydrate 33.1, Fiber 4.3, Sugar 7, Protein 44.2
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