Posts Tagged red curry paste

Easy Thai Red Curry Shrimp

Source: Me!

I had a recipe from a friend for Green Curry Chicken and changed some things around. I love Thai dishes. I love the mixture of colour in each dish, and I love the fragrant smell when cooking them.

I’ve added some notes.

I get about 3 servings from this meal.

INGREDIENTS
1 Tbsp. Oil (Canola/Vegetable)
1 1/2 tsp Red Curry Paste* ##
I can Coconut Milk (I use Light)
~1/2 lb (24) Frozen shrimp
Handful frozen Green Beans
8 oz. can of Pineapple Chunks, drained and reserve juice

*I like the Mae Ploy brand
## you can add more if you like. More = spicy!

DIRECTIONS
At medium-low, heat oil in pan, add curry paste and cook until fragrant, about 5 minutes.

Add coconut milk, stir for about 2 minutes, then add shrimp.  When shrimp is almost cooked, add green beans and pineapple chunks. If you find you made it too spicy you can add some of the pineapple juice to ease the taste.

Serve over cooked Jasmine Rice.

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Curried Beef Short Ribs

Source: Cooking Light  March 2009

Curried RibsWhen I first read this I thought it might be cumbersome, but it wasn’t. I’ve included some of my modifications. I accidentally bought baby back pork ribs– I chalk it up to lack of sleep, but it was still tasty.

INGREDIENTS
2 teaspoons canola oil
2 pounds beef short ribs, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/3 cup minced shallots ++
3 tablespoons minced garlic
3 tablespoons minced peeled fresh ginger
1/4 cup water
2 tablespoons red curry paste +++
1/4 cup light coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon grated lime rind ++++
1 tablespoon fresh lime juice
4 cups hot cooked basmati rice

++I used 1/2 a red onion
+++ I used 2 TEASPOONS, curry paste is very hot!
++++ I didn’t use, I just used another tsp of lime juice.

DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.

Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.

Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

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