Best Red Curry Broth Recipes

Red Snapper In A Coconut Curry Broth Recipe image

Provided by á-174942

Number Of Ingredients 18

2 tablespoons olive oil
4 cups thinly sliced yellow onions
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
3 tablespoons Madras curry powder
1 cup thinly-sliced lemongrass wrapped in
cheesecloth
4 cups fish stock
1 can unsweetened coconut milk - (14 oz)
2 pounds red snapper fillets cut 2" cubes
3 1/2 teaspoons salt
2 tablespoons light brown sugar
1 cup julienned red bell pepper
1 cup julienned yellow bell pepper
1/2 cup chopped fresh cilantro leaves plus
more for garnish
3 cups water
2 cups jasmine rice

Steps:

In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onions and cook, stirring until translucent and slightly caramelized, about 5 minutes. Add the garlic and ginger and cook, stirring for 1 minute. Add the curry powder and cook, stirring constantly, until the curry is lightly toasted, about 2 minutes. Add the lemongrass sachet, fish stock, and coconut milk and bring to a boil. Cook until the volume is reduced by half, about 20 minutes. Reduce the heat to medium, season the snapper on both sides with 3 teaspoons of the salt, and add to the pot with the brown sugar, red and yellow bell peppers. Cook for 10 minutes. Add the cilantro, stir, and remove from the heat. Cover to keep warm until ready to serve. Meanwhile, in a 2-quart saucepan, combine the water, rice and remaining 1/2 teaspoon of salt, and bring to a boil. Cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for at least 5 minutes before fluffing with a fork. To serve, spoon the rice into large bowls and ladle the curry on top. Garnish with additional chopped cilantro and serve. This recipe yields 4 servings.

Red Curry Broth image

Provided by Goldcrest

Categories Clear Soup

Time 25m

Yield 1-3 serving(s)

Number Of Ingredients 11

1 large carrot, cut into matchsticks
6 -8 spring onions, sliced, white and green parts separated (scallions)
100 g about 1/2 cup firm tofu, cut into small cubes (you could substitute with an equal quantity of cooked pulses)
1/2 cup cooked brown rice (you can adjust this according to your preferences or even substitute noodles or other grains)
1 tablespoon oil
1 cup water (broth, again you adjust for your desired consistency) or 1 cup vegetable stock (broth, again you adjust for your desired consistency)
1 -2 tablespoon Thai red curry paste (or to taste)
1 tablespoon soy sauce (or to taste)
1 teaspoon sweet chili sauce (or to taste) (optional)
salt
pepper

Steps:

Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp.
Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute.
Add the stock, bring to boil and simmer for 5 minutes
Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately.

Nutrition Facts : Calories 386.7, Fat 20, SaturatedFat 3.3, Sodium 1090.4, Carbohydrate 39.6, Fiber 7.4, Sugar 6.4, Protein 16.8