Best Thai Red Curry And Jasmine Rice Recipes

SALMON WITH THAI RED CURRY SAUCE, CABBAGE SALAD, AND JASMINE RICE image

Categories Fish

Yield 4 people

Number Of Ingredients 24

1 Cup Jasmine rice cooded according to directions
THE SALAD
About 2 cups of thinly sliced cabbage
1/2 of a peeled thinly sliced cucumber
2 Tbsp chopped cilantro
2 Tbsp chopped mint
1/2 tsp soy sauce
2 tsp rice vinegar
CURRY SAUCE
2 tsp oil
1 tsp minced garlic
1 tsp minced, peeled ginger root
1 tsp coriander seeds, crack or pounded in a mortar and pestle
1 1/2 tsp Thai red curry paste
1 1/2 tsp paprika
1/2 tsp cumin
1 1/4 cups coconut milk
2 Tbsp, plus 2 tsp tomato paste
2 tsp soy sauce
1 Tbsp, plus 1 1/2 tsp packed brown sugar
4 salmon fillets--about 6 ouces each
1 Tbsp olive oil
salt and fresh pepper
1 Tbsp coarsely chooped peanuts

Steps:

Make rice and set aside to keep warm. Make the salad by combining the cabbage, cilantro, mint and cucumbers in a bowl. Set aside. Make the dressing by mixing the soy sauce and vinegar in a small cup and setting it aside. Make the curry sauce by heating the oil in a medium saucepan over medium heat. Saute the garlic and ginger for several minutes, then remove from the heat and add the coriander seeds, cumin, paprika, curry paste and cook over low heat for 2 minutes to release the oils, stirring constantly. Do not let it burn. Add the coconut milk, tomato paste, soy sauce, and brown sugar. Increase the heat and bring the mixture ALMOST to a boil, stirring constantly. Be careful and don't let it boil or it will separate. Remove from heat and keep warm, or reheat it very gently when ready to use. Cook the salmon by heating a heavy skillet and coating the surface with the olive oil. Season the fillet with salt and pepper. When the skillet is hot add the fillets and cook for about 3 minutes on each side or until the salmon is brown and translucent inside. Peek at the center of the fillets with the tip of a sharp knife. Don't overcook! To Serve: When your salmon is done, put about 1/2 cup of rice on a plate. Ladle some of the sauce around the rice. Place a fillet on top of the rice. Toss the salad with the dressing and place a tall mound of it on each fillet. Garnish with cilantro, and peanuts.

Thai Red Curry and Jasmine Rice image

Provided by Chef mariajane

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
2 tablespoons canola oil
1 -2 tablespoon Thai red curry paste
1 cup reduced-fat coconut milk
2 cups low sodium chicken broth
1/2 teaspoon salt
2 cups sweet potatoes, cubed
1/2 cup fresh cilantro, minced
1/2 cup green onion, sliced
1 cup jasmine rice
2 cups water

Steps:

Cut chicken into 2-inch pieces.
Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
Cook rice according to package directions in unsalted water.
Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.