A Date With Flavor » red curry http://adatewithflavor.com with Ali LaRaia Mon, 29 Nov 2010 01:23:01 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Vegetable Red Curry http://adatewithflavor.com/red-curry/ http://adatewithflavor.com/red-curry/#comments Thu, 13 Nov 2008 08:29:10 +0000 Ali http://adatewithflavor.com/?p=199 I’ve made this a hundred times, and I’m pretty sure this recipe is perfect.  Try it out, it’s easy and the prep is quick.  I pick my favorite vegetables at the farmer’s market every week and usually go for zucchini and mushrooms, but almost anything will work.  Chicken, tofu or the meat of your choice can be added as well, I often use extra vegetables to replace the protein.  I prefer the consistency of soup but if you want it a little thicker add 1 Tbsp cornstarch and 1 Tbsp water to create a paste and add it in.  With the rice though, it shouldn’t need a thickener.  Enjoy it!

Ingredients

  • 3 Tbsp Peanut Oil
  • 1 3/4 cup Coconut Milk (13.5 fl.oz can)
  • 1 3/4 cup Chicken Stock (Low Sodium)
  • 2 Tbsp Fish Sauce
  • 1 1/2 Tbsp Red Curry Paste
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Chili Oil
  • 1 Medium Yellow Onion (Chopped)
  • 3 Zucchini (Chopped quartered)
  • 3-4 cups Brown Button Mushrooms (I use extra)
  • 3 Chile Peppers (Sliced in thin circles)
  • 1 1/2 Red Bell Pepper (julienned) 
  • 2 Garlic Cloves (minced)
  • 1 Bunch Thai Basil (roll leaves up and slice thin strips)
  • 1 Tbsp Fresh Grated Ginger
  • 2 Tbsp Crushed Peanuts (optional)
  • Pinch Salt
  • Cracked Black Pepper
  • 2 cups of Jasmine Rice
  • 3 cups of Water
Steps
  1. Add peanut oil to saute pan on medium heat.
  2. Put onions and garlic in pan and let onions sweat. (About 3-4 minutes)
  3. Add chicken stock and coconut milk. Mix together and let heat for about 5 minutes.
  4. Mix in red curry paste, fish sauce, and brown sugar
  5. Add red bell peppers and green chile peppers to the curry and let simmer.
  6. After 5 minutes add about 5 leaves of thai basil, zucchini and mushrooms.
  7. Let simmer for 30 minutes.
  8. While the curry is simmering, put 3 cups of water in a medium pot and bring to a boil. 
  9. Stir in rice, reduce heat and let simmer for 15 minutes or until the rice is fluffy. (Set aside)
  10. Add 3-4 more basil leaves and chili oil, pinch of salt and pepper to taste, continue to let simmer for 10-15 minutes.
  11. Fill 4 bowls with curry and place the rice on little dishes and serve together.
Here are some steps and pictures to help take you through the process…
           
]]> http://adatewithflavor.com/red-curry/feed/ 1 Thai Basil http://adatewithflavor.com/thai-basil/ http://adatewithflavor.com/thai-basil/#comments Fri, 05 Sep 2008 04:16:15 +0000 Ali http://adatewithflavor.com/?p=115

I definitely prefer thai basil over a basic italian sweet basil.  Unlike the sweet basil, thai basil has purple flower buds which are surprisingly edible.  Between the bright green leaves and purple flowers, an anise aroma appears to compliment the obvious sweetness of the basil and adds a definite oomph to any dish!  Thai basil, also known as holy basil is used in Thai, Vietnamese, Laotian cuisine, specifically curry and seafood dishes.  Personally, I replace sweet basil with thai basil in classic dishes like a marinara sauce and grilled chicken with lemon and basil.  I have never seen thai basil in grocery stores, I grab mine every Wednesday at the Civic Center Farmer’s Market in San Francisco!

Civic Center Farmer’s Market is on Market between 7th & 8th Ave.  If you go around 3 almost everything becomes a dollar!

Wednesday: 7am-5:30pm

Sunday: 7am-5:00pm

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