Best Thai Red Curry With Quick Pickled Cucumber Recipes

Quick and Easy Thai Red Curry image

Provided by Erren Hart

Categories Main

Time 20m

Number Of Ingredients 14

2 teaspoons lemongrass paste
5-10 Peppadew Piquante Peppers (mild or hot depending on taste)
4 cloves of garlic (peeled)
3 green onions/spring onions
2 tablespoons lime juice
a big bunch of fresh coriander/cilantro
3 Peppadew jarred roasted red peppers
2 tablespoons tomato paste
1 tablespoon fish sauce
2 tablespoons soy sauce
1 inch piece of fresh ginger. peeled
olive oil
1 14-ounce can coconut milk
cooked (meat, vegetables or fish of your choice)

Steps:

Place the lemongrass paste, Peppers, garlic, green onions, lime juice, cilantro, roasted red peppers tomato paste, fish sauce, soy sauce, and ginger into a food processor and blitz on high until smooth (stopping to scrape the edges from time to time).
Heat a tablespoon of olive oil in a pan on medium-high heat.
Add the curry paste and cook for about 3 minutes.
Add the coconut milk, stir, and lower the heat to medium-low. Simmer the sauce for 10 minutes.
Add cooked meat, vegetables or fish of your choice and serve on rice.
NOTE: I cooked a pound of raw, cleaned shrimp in the sauce for about 4-5 minutes from frozen.

Nutrition Facts : Calories 30 kcal, Carbohydrate 5 g, Protein 2 g, Sodium 1301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

Curry Pickles image

Provided by Suzie_Q

Categories Vegetable

Time 35m

Yield 3 pints, 6 serving(s)

Number Of Ingredients 7

8 cups peeled sliced pickling cucumbers (2 1/2 pounds)
2 cups thinly sliced onions
1 tablespoon coarse salt (pickling)
2 1/2 cups white vinegar
2 cups granulated sugar
2 teaspoons curry powder
1/4 teaspoon pepper

Steps:

Place cucumbers, onions and salt in large bowl. Stir. Cover and let stand on counter overnight. Drain. Rinse with cold water. Drain again well.
Combine vinegar, sugar, curry and pepper in a large pot. Stir. Bring to a boil, stirring occasionally.
Add cucumber mixture. Return to a boil.
Pack vegetables into hot sterilized pint jars to within 1 inch of top. Fill with brine to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a water bath for 10 minutes.

Nutrition Facts : Calories 324.3, Fat 0.3, SaturatedFat 0.1, Sodium 1172.4, Carbohydrate 78.4, Fiber 1.7, Sugar 71.6, Protein 1.5