Curry Cookbook

Page 1


CONTENTS 2

Creamy Chickpea Curry This is a spicy and simple vegetarian recipe. Serve over our aromatic Jasmine Rice.

5

Red Curry Chicken We like to serve this traditional Thai curry with steamed A Taste of Thai Jasmine Rice.

6

CURRIED TILAPIA WITH PEPPERS The perfect curry for fish lovers.

9

COD WITH CURRIED ONION SAUCE This easy recipe makes ordinary cod extraordinary. A delicious sauce to spoon over chicken, noodles or rice.

10

Frank’s Favorite Shrimp with Yellow Curry The boss’ favorite recipe. Flavorful and easy to prepare.

13

Grilled Red Curry Steak The combination of Red Curry Paste, soy sauce, and ginger makes this steak irresistible.

14

Green Curry Chicken with Ginger Serve with Jasmine Rice for a quick and complete dish.

17

Coconut Curry Tomato Soup Canned tomatoes, Coconut Milk and Red Curry Paste make a convenient and intriguing soup.

18

Red Curry Scallops with Pineapple Pineapple adds perfect sweetness to Red Curry Paste. Serve over Jasmine Rice.

21

Turkey and Mushroom Curry For an authentic Asian flavor, give your turkey leftovers a twist with Panang Curry.



Creamy Chickpea Curry 10 minutes

5-6 servings

2

tablespoons oil

2

tablespoons soy sauce

2

cups chopped onions

1

medium tomato, chopped

3

large cloves garlic, minced

1

tablespoon brown sugar

1

tablespoon Red Curry Paste

1

tablespoon fresh lime juice

1

can Coconut Milk (13.5 oz)

2

tablespoons chopped cilantro

1

can chickpeas, drained (19 oz)

4

cups cooked Jasmine Rice

This is a spicy and simple vegetarian recipe. Serve over our aromatic Jasmine Rice.

Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and stir-fry until soft. Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved. Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes. Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.

2




Red Curry Chicken 9 minutes

3-4 servings

1

tablespoon vegetable oil

1

bunch scallions, chopped

1

1 tablespoon Red Curry Paste

2

teaspoons Fish Sauce

1

lb chicken breasts, thinly sliced

2

teaspoons lime juice

1

can Coconut Milk (13 oz)

2

teaspoons brown sugar

1

red bell pepper, cored and sliced

1/2

cup fresh basil leaves

We like to serve this traditional Thai curry with steamed Jasmine Rice.

Heat oil in a large skillet on medium-high heat. Add Curry Paste and stir until bubbling. Add chicken and brown on both sides. Add Coconut Milk, bell pepper, scallions, Fish Sauce, lime juice, brown sugar and basil. Simmer until chicken is cooked. Serve with Jasmine Rice.

5


Curried Tilapia with Peppers 10 minutes

5-6 servings

1

tablespoon olive oil

1

can Coconut Milk (13.5 oz)

1

large onion, sliced

2

bell peppers (1 red and 1 green)

4

tilapia fillets, equal in size

1

tablespoon Fish Sauce, or salt

1

1 lime, quartered for garnish

1

tablespoon Red Curry Paste

Salt and pepper

1/4

cup chopped cilantro

The perfect curry for fish lovers.

Heat oil in large skillet over a medium high heat. Add onions and peppers. Stir fry until tender-crisp. Add Fish Sauce and Curry Paste to vegetables. Cook, stirring constantly, until Curry Paste is dissolved. Pour in Coconut Milk and bring to a boil. Salt and pepper tilapia on both sides (to taste) and place in pan. Spoon vegetables and sauce on top of fish. Turn heat down to an active simmer. Cook 2-4 minutes on each side, depending on thickness. Fish is done when it’s opaque all the way through and flakes easily with a fork. Serve immediately with lime and cilantro. This dish goes especially well with a side of Jasmine Rice or Rice Noodles.

6




Cod with Curried Onion Sauce 15 minutes 1

1 tablespoon Yellow Curry Paste

1

can Coconut Milk (13.5 oz)

1

large onion, peeled and sliced

2

limes

2

lbs cod - Oil for brushing cod

3-4 servings

This recipe makes ordinary cod extraordinary. A delicious sauce to spoon over chicken or rice.

Preheat broiler. Line a heavy pan with aluminum foil. In a saucepan over a medium-high heat add curry paste and 1/4 can coconut milk. Stirring, cook until curry is dissolved and smooth. Add rest of coconut milk and onion. Bring to a boil and cook 5 minutes or until onions are soft. Squeeze 1/2 lime into sauce and stir. While sauce is cooking lightly brush cod with oil. Salt and pepper to preference. Squeeze remaining half of lime over cod along with a few tablespoons of curry sauce. Broil until done; when fish is opaque and flakes easily with a fork. Place on platter and cover with desired amount of sauce. Garnish with last lime (cut into wedges). Serve remaining sauce on the side.

9


Frank’s Favorite Shrimp with Yellow Curry 10 minutes 4

tablespoons butter

1

tablespoon and

1

teaspoon Yellow Curry Paste

1

large onion, diced

1

lb large raw shrimp, peeled

1

large tomato, diced

5-6 servings

The boss’s favorite recipe. Flavorful and easy to prepare.

In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly. Add onions and sauté until just tender. Add shrimp and sauté until they turn pink. Stir in tomatoes and cook until heated through. Sprinkle with cilantro or parsley and serve as is, or with a side of Jasmine Rice.

10




Grilled Red Curry Steak 10 minutes 1

1 tablespoon Red Curry Paste

3/4

cup dark brown sugar

3/4

cup soy sauce

1 1 1/2

5-6 servings

tablespoon grated ginger lbs flank or skirt steak

The combination of A Taste of Thai Red Curry Paste, soy sauce, and ginger makes this steak irresistible.

In a small saucepan, combine Red Curry Paste, brown sugar, soy sauce and ginger. Bring to a boil over a medium heat. Mix until the curry paste is completely dissolved. Cool. Place steak in a size appropriate dish. Pour cooled marinade over steak and marinate 1 hour. Turn over after 30 minutes. Reserve marinade and grill or broil steak until done. Bring marinade to a boil and actively simmer for 5-7 minutes, stirring frequently. Serve marinade on the side as a dipping sauce.

13


Green Curry Chicken with Ginger 12 minutes 1 1/2

5-6 servings

lbs boneless chicken breasts

1

can Coconut Milk (13.5 oz)

2

tablespoons lime juice

1

red onion, sliced

2

tablespoons Fish Sauce

1

red bell pepper, cored and sliced

1

tablespoon brown sugar

1

tablespoon Green Curry Paste

1/4 2

cup chopped cilantro or basil tablespoons peeled,sliced ginger

Serve with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.

If serving with rice, start rice to cook while preparing rest of meal. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside. In a small bowl , mix together the lime juice, Fish Sauce and brown sugar. Set aside. In skillet over medium high heat, add Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling. Add the rest\ of the Coconut Milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked. Serve over Jasmine Rice.

14




Coconut Curry Tomato Soup 20 minutes 1

6-8 servings

tablespoon olive oil

1

can straw mushrooms (15 oz)

cup minced onion

2

pound frozen shrimp

1

tablespoon Red Curry Paste*

2

tablespoons brown sugar

1

can peeled whole plum tomatoes

2

tablespoons fresh lime juice

1

can Coconut Milk (13.5 oz)

1/2

tablespoons fresh basil

Canned tomatoes, A Taste of Thai Coconut Milk and Red Curry Paste make a convenient and intriguing soup.

In a medium sized non-aluminum sauce pan, heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer. Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender. Serve with or without rice.

17


Red Curry Scallops with Pineapple 8 minutes

4-5 servings

1

tablespoon Red Curry Paste

1/4

cup lemon juice

1

can Coconut Milk (13.5 oz)

1/4

cup white vinegar

2

tablespoons Fish Sauce

1

can pineapple chunks (16 oz)

2

tablespoons sugar

2

lbs sea or bay scallops

Pineapple adds perfect sweetness to A Taste of Thai Red Curry Paste. Serve over Jasmine Rice.

In a large skillet over medium heat, combine Red Curry Paste with Coconut Milk. Simmer until an oil forms on surface. Stir in Fish Sauce, sugar, lemon juice and vinegar. Bring to a boil. Simmer for 2 minutes. Add scallops and pineapple. Simmer until scallops are cooked, about 3-5 minutes. Check bay scallops sooner. Serve hot over Jasmine Rice.

18




Turkey and Mushroom Curry 20 minutes

6-8 servings

2

tablespoons oil

1

can Coconut Milk (13.5 oz)

2

small onions, (approx 12-14 oz)

3

cups cooked turkey meat

2

medium carrots, peeled, sliced

1

cup frozen peas

1

box sliced Baby Bella’s (10 oz)

1

tablespoon fresh lime juice

2

teaspoons Fish Sauce

1

teaspoon brown sugar

1

tablespoon Curry Paste

For an authentic Asian flavor, give your turkey leftovers a twist with Panang Curry.

In a large skillet heat oil over a high heat. Add onions and carrots. Sauté until vegetables begin to soften. Add mushrooms and Fish Sauce. Sauté 2-3 minutes and add curry. Cook until curry is dissolved and fragrant. Pour in Coconut Milk and bring to a boil. Add turkey, peas, lime juice and sugar. Stir to combine. Serve hot over Jasmine Rice.

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