Tai Shrimp Coconut Curry recipe 6

Thai Shrimp Coconut Curry

date May 19th, 2012 user Suneetha

This Thai Shrimp Coconut Curry is nothing less than fantastic!

Prep Time – 15 mins

Cook Time – 10 mins

INGREDIENTS:

CURRY SAUCE:

Garlic – 4 cloves [ minced]
Red onion – 1/2 cup [minced]
Red chillies – 2 [ minced]
Lemongrass – 1 stalk
Coconut milk – 1 can
Ginger – 2 inch [minced]
Fish sauce – 2 tbsp
Shrimp paste – 1/2 tsp
Turmeric powder – 1 tsp
Coriander powder – 1/2 tsp
Brown sugar – 2 tbsp
Lime juice – 2 tbsp

CURRY INGREDIENTS:

Shrimps – 15 medium
Pineapple chunks – 1 cup
Cherry tomatoes – 1 1/2 cup
Dry coconut – 1/3 cup [toasted]
Coriander leaves – 1/2 cuo

PROCESS:

1. Place all curry sauce ingredients – except the lime leaves – together in a food processor, blender, or large chopper and process well.
2. Pour sauce into a wok or deep pot on the stove.
3. Add the kaffir lime leaves, and turn heat up to medium-high.
4. Stir occasionally. When the sauce reaches a boil, turn down the heat to medium.
5. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate.
6. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump.
7. Remove from heat and cover with a lid to keep warm while you toast the coconut.
8. Place dry shredded coconut in a dry frying pan over medium-high.
9. “Dry fry” the coconut, stirring continually until it turns golden-brown and is fragrant.
10. Transfer to a small bowl.
11. Add 1/2 the toasted coconut to the curry, stirring to incorporate.
12. Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you’d like it sweeter.
13. Also, you can add more fresh chili or chili sauce if you’d like it spicier.
14. To serve, transfer curry into a serving bowl.
15. prinkle the rest of the toasted coconut overtop, plus a little fresh coriander.

Thai Yellow Chicken Curry Recipe 7

Thai Yellow Chicken Curry

date May 19th, 2012 user Suneetha

Prep Time 20 mins

Cook Time – 30 mins

INGREDIENTS:

Cooking onion – 1
Garlic – 4 cloves
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Ginger – 2 inch [ sliced]
whole cumin seeds – 1/2 tsp
Fish sauce – 3 tbsp
Cinnamon – 1/8 tsp
Turmeric powder – 1tsp
Brown sugar – 1 tbsp
Kaffir lime leaves – 2
Coconut milk – 1 can
Lime juice – 1 tbsp
Tomato Ketchup – 1 tbsp

OTHER INGREDIENTS:

Chicken – 1/2 [chopped into pieces]
Lemongrass – 1 stalk
Pepper – 1
Tomatoes – 1cup
Coriander leaves – 1/2 cup

PROCESS:

1. First, make the curry sauce by placing all sauce ingredients together in your food processor or blender.
2. Process ingredients well to make the yellow curry sauce.
3. Place chicken pieces in a casserole dish.
4. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole) or bay leaf.
5. Stir together well, then cover and bake at 375 degrees for 45 minutes.
6. Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes.
7. Stir well, then return to the oven and bake for an additional 20 minutes.
8. Remove curry from the oven. Stir, then do a taste-test, adding more fish sauce if not salty enough.
9. f too salty for your taste, add a little more lime juice.
10. Add additional fresh chilies if you prefer more spice.
11. If it’s too spicy for your taste, add a little more coconut milk or plain yogurt. If too sour, add a little more brown sugar.

Easy Tom Yum Soup Recipe 3

Easy Tom Yum Soup

date May 19th, 2012 user Suneetha

Tom Yum is Thailand’s most famous soup. It’s also a super-healthy soup, with immune-boosting properties due to its unique combination of fresh spices.

Prep Time – 30 mins

Cook Time – 30 mins

INGREDIENTS:

Lemongrass – 2 stalks
Kaffir lime leaves – 4
Ginger – 1 inch
Fish sauce – 3 tbsp
Lime juice – 1 tbsp
Red chili – 1/2 tsp [dired crushed chili]
Shrimp – 16
Mushrooms – 1tbsp
Cherry – 1 tbspAdd
Tomatoes – 1 tbsp
Brocoli – 1 tbsp
Coconut milk – 1/2 can
Coriander leaves – 1/2 cup
Sugar – 1 tsp
Salt to taste
Chicken stock – 6 cups

PROCESS:

1. Measure 6 cups good-tasting chicken stock into a soup pot.
1. Use 1-2 stalks fresh lemongrass for this recipe.
2. Add 3-4 whole kaffir lime leaves to the soup pot.
3. Reduce heat to medium, or hot enough for soup to simmer.
4. Add 3-4 cloves garlic, pressed or finely chopped/minced.
5. Add 3 Tbsp. fish sauce, 1 Tbsp. fresh-squeezed lime juice, and 1 tsp.
6. Add 1/2 tsp. white sugar.
7. Add Fish sauce.
8. Add dired crushed Red chilli.
9. Add -5 sliced shiitake mushrooms, plus 1 + 1/2 cups cherry tomatoes, and about 2 cups chopped bok choy.
10. Add 12-16 medium-size shrimp (here I’m using frozen organic shrimp.
11. Reduce heat to low. Add 1/2 can coconut milk OR 1/3 to 1/2 can evaporated milk.
12. Taste-test the soup. If too sour for your taste, add a little sugar.

Authentic Pad Thai 1

Authentic Pad Thai

date May 18th, 2012 user Suneetha

prep Time- 15 mins

Cook Time – 15 mins

INGREDIENTS:

Rice noodles – 12 ounces
White sugar – 1/2 cup
White vinegar – 1/2 cup
Fish sauce – 1/4 cup
Tamarind paste – 2 tbsp
Oil – 1 tbsp
Chicken – 2 boneless
Eggs – 4 [beaten]
Garlic – 1 1/2 tsp [minced]
Peanuts – 1 cup [coarsely]
Bean Sprouts – 2 cups
Paprika – 1tsp
Lime – 1[cut into wedges]
Chives – 1/2 cup [chopped]
Salt – 1 1/2 tsp

PROCESS

1. Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes.Remove from heat.
4. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat.
5. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes.
6. Add cooked chicken breast slices and rice noodles; stir to combine.
7. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes.
8. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Thai Curry With Chicken Peanut 6

Northern Thai Curry With Chicken and Peanuts

date May 18th, 2012 user Suneetha

This recipe is a coconut milk-less curry deep with the flavors of Northern Thailand.

Prep Time – 25 mins

Cook Time – 30 mins

INGREDIENTS:

Red chile peppers – 3 dired
Cumin powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tsp
Mace – 1/2 tsp {ground}
Galangal – 2 tbsp [peeled and chopped]
Lemon grass – 2 tbsp [sliced]
Salt to taste
Shallot – 1 [chopped]
garlic – 2 coves [chopped]
Shrimp paste – 2 tbsp [fermented]
Turmeric roots – 1 tbsp [peeled and chopped]
Fish sauce- 2 tbsp
Sugar – 3 tbsp
Chicken -2/3 pound [skinless, boneless chicken cut into cubes]
Oil – 2 tbsp
Water – 2 cups
Peanuts – 1/2 cup [roasted]
Fresh ginger – 1 piece[ peeled and julienned]
Tamarind juice – 2 tbsp
Peanuts – 2 tbsp [roasted]

PROCESS:

1. Place the chili peppers in a bowl; pour enough water over the chili peppers to cover.
2. Allow the peppers to soak until softened, about 10 minutes; drain.
3. Chop the peppers and set aside.
4. Grind the cumin, turmeric, coriander, and mace using a mortar and pestle into a fine powder.
5. Add the galangal, lemon grass, salt, shallot, garlic, shrimp paste, fresh turmeric, and reconstituted chile peppers and grind into a paste.
6. Stir the fish sauce and palm sugar into the paste. Transfer to a large bowl.
7. Add the chicken to the paste and toss to coat the chicken evenly; allow to marinate for at least 20 minutes, or up to 24 hours in the refrigerator.
8. Heat the oil in a large skillet over medium heat; cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes.
9. Stir the water, 1/2 cup peanuts, ginger, and tamarind juice into the chicken, bring to a simmer, and cook until thickened, 20 to 30 minutes.
10. You can also cook this at a lower temperature for up to 2 hours. Garnish with 2 tablespoons peanuts to serve.

Thai Chicken Stock Recipe 6

Thai Chicken Stock

date May 18th, 2012 user Suneetha

This is the base for making most of the popular Thai soups.

Prep Time – 15 mins

Cook Time – 1 hour 45 mins

INGREDIENTS:

Chicken carcass – 1
Galangal – 3/4 cup {sliced}
Kaffir lime leaves – 2
stalks lemon grass – 2
Thai chiles – 2 {chopped}
Garlic – 2 cloves {peeled}
shallot – 1[sliced]
Water – 10 cups
Salt to taste

PROCESS:

1. Place the chicken carcass into a large pot and cover with water.
2. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes.
3. Drain, and rinse the carcass under running water.
4. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water.
5. Return to a boil over high heat, then reduce heat to medium-low.
6. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
7. Strain through cheesecloth before using.

Panang Curry With Chicken 2

Panang Curry With Chicken

date May 18th, 2012 user Suneetha

Panang curry with chicken represents the diversity of Thailand’s southern region.

Prep Time – 15 mins

Cook Time – 20 mins

INGREDIENTS:

Panang curry paste – 5 tbsp
Coconut milk – 4 cups
Oil – 3 tbsp
Chicken – 600 gms [ bonless chicken]
Sugar – 2 tbsp
Kaffir lime leaves torn – 6
Red chile peppers – 2 sliced
Thai basil leaves – 1/4 cup

PROCESS:

1. Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant.
2. Stir the coconut milk into the curry paste and bring to a boil.
3. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes.
4. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.
5. Taste and adjust the saltiness by adding more fish sauce if necessary.
6. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Coconut Chicken Curry 4

Curried Coconut Chicken

date May 18th, 2012 user Suneetha

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Prep Time – 20 mins

Cook Time – 50 mins

INGREDIENTS:

Chicken – 1 kg {boneless,skinless chicken, cut into pieces}
Salt and pepper – 1 tsp
Oil – 1 1/2 tbsp
Curry powder – 2 tbsp
onion – 1 {sliced}
Garlic – 2 cloves [crushed]
Coconut milk – 2 cups
Tomatoes – 2
Tomato sauce – 4tbsp
Sugar – 3 tbsp

PROCESS:

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes.
3. Stir in onions and garlic, and cook 1 minute more. 4. Add chicken, tossing lightly to coat with curry oil.
5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
6. minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
7. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Chicken Curry With Coconut Rice Recipe 4

Basil Chicken Curry With Coconut Rice

date May 18th, 2012 user Suneetha

Basil Chicken Curry With Coconut Rice Dish is very popular dish. It gives mouth watering flavor. Let us try this

Prep Time – 30 mins

Cook Time – 1 hour

INGREDIENTS:

Busmati rice – 1 1/2 cup
Water – 2 1/4 cup
Oil – 1tsp
Salt to taste
Coconut – 1/2 cup {sheredded unsweetened coconut}
Oil – 2 tbsp
Ginger – 2 tbsp {minced}
Garlic – 2 tbsp { minced}
Chicken – 1 kg {skinless, bonless chicken cut into pieces}
Pepper powder – 1 tbsp
Onion – 1 {chopped}
Coconut milk – 1 cup
Chicken stock – 1 cup
Tai green curry paste – 1 1/2 tbsp
Puls – 1/3 cup
Basil leaves – 2 tbsp {chopped}
Cliantro – 3 tbsp{minced}
Roasted peanuts – 1/2 cup
Avocado and Mango for serving [sliced]

PROCESS:

1. n a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 minutes.
2. Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes.
3. Transfer to a plate and let cool.
4. In a large skillet, heat 1 tablespoon of the olive oil.
5. Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds.
6. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes. Transfer to a bowl.
7. Add the remaining 1 tablespoon of olive oil to the skillet.
8. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently.
9. Add the coconut milk, stock and curry paste and bring to a boil,stirring.
10. Simmer the sauce for 5 minutes, until thickened.
11. Add the chicken, 1/3 cup of the basil, 2 tablespoons of the cilantro and the scallions; simmer until the chicken is cooked through, 5 minutes. Season with salt and pepper.
12. Transfer the rice to a bowl; sprinkle with the coconut. Transfer the chicken to another bowl.
13. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts. Serve the avocado and mango on the side.

Coconut chicken with lemon rice 2

Coconut chicken with lemon Rice

date May 17th, 2012 user Suneetha

Chicken thighs make a great-value curry that’s smart enough to serve for guests.

Ingredients:

Ginger – 3tbsp {chopped}
Garlic – 2 cloves {chopped}
Green chilli – 1[chopped}
Onion – 2 {chopped}
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Chicken – 500 gms {cut into pieces}
Coconut milk – 400 ml
Coriander leaves – 3 tbsp
Oil – 3 tbsp

LEMON RICE:

Basmati rice – 300 gms
Cardamom pods – 3
Oil – 4 tbsp
Lemon juice – 2 tbsp

PROCESS:

1. Put the ginger, garlic, green chilli, onion and 1/2 tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).
2. Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes.
3. Add the chicken and cook for 3-4 minutes until it starts to colour a little.
4. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.
5. To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods.
6. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed.
7. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.

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