i think i have just made one of the best meals EVER. i thought it was as good as thai curry in a restaurant! i was especially happy since celiac disease has made it more challenging and risky for me to eat out. DH absolutely loved this meal, and i felt proud to have made it. you can use beef or pork. i used the "thai kitchen" brand because most of their products are gluten free. the recipe was on the thai kitchen website. i don't know if the meal would have tasted better with plain rice tho. otherwise, the rice was soooo sooo good! enjoy!
red curry pork/beef with tomatoes
INGREDIENTS
red curry pork/beef with tomatoes
INGREDIENTS
1 (14 oz.) can thai kitchen pure coconut milk (regular or lite)
1⁄2 cup chicken or vegetable stock
2 tsp. brown sugar
1 tbs. thai kitchen red curry paste
1 tbs. thai kitchen premium fish sauce
1 pint basket cherry tomatoes, stems removed, and halved
12 oz. pork (or you may substitute beef), cut into 1⁄2” slices
1⁄2 cup chopped snow peas
thai kitchen jasmine rice
1⁄2 cup chicken or vegetable stock
2 tsp. brown sugar
1 tbs. thai kitchen red curry paste
1 tbs. thai kitchen premium fish sauce
1 pint basket cherry tomatoes, stems removed, and halved
12 oz. pork (or you may substitute beef), cut into 1⁄2” slices
1⁄2 cup chopped snow peas
thai kitchen jasmine rice
DIRECTIONS
in a 2 quart saucepan, simmer the coconut milk, stock, sugar, red curry paste, fish sauce and tomatoes over medium heat for 7-10 minutes. while the coconut milk mixture is simmering, slice the meat into 1⁄2” strips. add to the curry and simmer for an additional 5-7 minutes, or until the meat is completely cooked. add the snow peas, simmer for an additional minute and serve over cooked rice. serves 3 to 4.
coconut rice
1 1⁄2 cups jasmine rice
1 (14 oz.) can thai kitchen pure coconut milk (regular or lite)
1 1⁄4 cups water
1 tsp. sugar
pinch of salt
optional garnishes: toasted shredded coconut and chopped fresh cilantro
rinse jasmine rice with water and drain well. in a saucepan combine coconut milk, water, sugar and salt. stir until sugar is dissolved and the ingredients are well blended. stir in jasmine rice; mix well. bring to a boil over medium heat. cover tightly, reduce heat, and simmer 18 to 20 minutes. check for doneness at end of cooking time and add a little more water if necessary and simmer for a few more minutes. sprinkle with shredded coconut and chopped cilantro, if desired. makes 4 to 6 servings
in a 2 quart saucepan, simmer the coconut milk, stock, sugar, red curry paste, fish sauce and tomatoes over medium heat for 7-10 minutes. while the coconut milk mixture is simmering, slice the meat into 1⁄2” strips. add to the curry and simmer for an additional 5-7 minutes, or until the meat is completely cooked. add the snow peas, simmer for an additional minute and serve over cooked rice. serves 3 to 4.
coconut rice
1 1⁄2 cups jasmine rice
1 (14 oz.) can thai kitchen pure coconut milk (regular or lite)
1 1⁄4 cups water
1 tsp. sugar
pinch of salt
optional garnishes: toasted shredded coconut and chopped fresh cilantro
rinse jasmine rice with water and drain well. in a saucepan combine coconut milk, water, sugar and salt. stir until sugar is dissolved and the ingredients are well blended. stir in jasmine rice; mix well. bring to a boil over medium heat. cover tightly, reduce heat, and simmer 18 to 20 minutes. check for doneness at end of cooking time and add a little more water if necessary and simmer for a few more minutes. sprinkle with shredded coconut and chopped cilantro, if desired. makes 4 to 6 servings
1 comment:
That looks soooo yummy! I miss curry of any kind and that looks wonderful.
Post a Comment