Wednesday, January 20, 2010
Terrific Thai Red Curry
so, here we are using up the rest of the red curry paste we made the other night for the fajitas! And oh yum! this was good. It goes straight into our favorites list!
Red Curry Paste-
1 shallot, chopped fine
2 tsp. gluten free Thai chili sauce
4 cloves garlic, pressed
1 thumb size piece of fresh ginger, chopped fine
2 Tbsp organic tomato ketchup
1/2 Tbsp ground cumin
1 tsp. ground coriander
1/4 tsp. ground white pepper
3 Tbsp fish sauce
1 tsp. dried shrimp, ground in a mortar and pestle.
1 tsp. sucanat
2 Tbsp chili powder
1 1/3 cup coconut milk
2 Tbsp. fresh lime juice
Directions- combine all ingredients in a blender and blend until smooth.
Thai Red Curry
2 boneless skinless chicken breasts, cubed
1 cup eggplant, cubed into bite size pieces
1 red pepper, cubed
2 hot red chilies for fire
1 stick of lemon grass
3 kafir lime leaves
stick of cinnamon
fresh cilantro, chopped, for garnish
1. Put the chicken in a casserole dish, add the sauce (red curry paste), the limes leaves, the lemon grass and the hot chilies. Cover and bake in a 350° oven for 40 minutes.
2. Add the veggies and cook for another 15-20 minutes or until the chicken is cooked through.
3. Serve with rice and garnish generously with cilantro