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Thai Mushroom Curry Rice
Ingredients:
- 1 tbsp of red curry paste
- 1 cup of coconut milk
- 1 tsp of sugar
- 30 basil leaves, chopped
- 1/2 lb of mushrooms, sliced
- 1/2 cup of corn
- 2 cups of fresh green beans, chopped
- 3 cups of rice, semi cooked
Directions:
- Wisk together all the ingredients and place them into a greased baking dish.
- Bake them in a 400-degree oven until the liquid boiled off and the rice brown on top.
Serves: 5-6 persons
Thai Spicy Garlic Rice
Ingredients:
- 2 tbsp of olive oil
- 4 cloves of garlic, minced
- 1 tbsp of ginger, grated
- 2 cups of rice, rinsed
- 3/4 cup of coconut milk
- 2 1/2 cups water
Directions:
- Simmer the garlic and ginger in the olive oil for 3 minutes.
- Add the rice and simmer another 5 minutes.
- Add the remaining ingredients and bring them to a boil.
- Reduce the heat and simmer for about 15 minutes or until the liquid boils off.
Serves: 4 persons
Thai Basil Curry
Ingredients:
- 2 tbsp of green curry paste
- 2 tsp of fish sauce
- 1 red bell pepper, chopped
- 1 onion, chopped
- 1 large bunch of basil, washed and chopped
- 1 ½ tsp of sugar
- 1 can of coconut milk
- 2 tbsp of vegetable oil
Directions:
- Sautee the basil, onion and red pepper with the curry paste for 5 minutes. Wisk the remaining ingredients together and bring them to a boil. Reduce the heat and simmer on low for 6-10 minutes. Serve with chicken and rice.
Serves: 4-5 persons
Thai Yellow Curry Fried Rice
Ingredients:
- 1 fat tbsp of yellow curry paste
- 4 cups of rice, cooked
- ½ cup of coconut milk
- 2 tbsp of butter
- 1 onion, chopped
- 1 cup of peas
- 2 cloves of garlic
- 2 tbsp of vegetable oil
- 3 tbsp of soy sauce
- 1 tsp of fish sauce
- 1 egg, beaten
- 1 tbsp of hot pepper flakes
Directions:
- Sautee the curry, onion, garlic, pepper flakes and garlic in the butter for 5 minutes.
- Add the peas. Simmer 4 minutes.
- Add the coconut milk. Add the rice and oil and soy.
- Stir fry the ingredients until much of the coconut milk is absorbed.
- Toss in the egg and stir fry another 4 minutes.
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