RED CURRY OYSTERS
This dish is for people who love hot and spicy foods. The curry paste I use comes in a small 114 gram can and is called 'Brand Maesri Red Curry Paste' I found it in an Asian store. I normally microwave the oysters but you can place them on the BBQ (Bottom facing down) or put them under the griller/boiler. I first tasted something similar to this at a Ballarat Indian/Italian/Thai Restaurant called Restaurante Da-Uday - http://www.ballarat.com/dauday.htm
Provided by Chef floWer
Categories Lunch/Snacks
Time 11m
Yield 12 oysters
Number Of Ingredients 4
Steps:
- Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices.
- Distribute red curry paste in each oysters, you can add less or more paste it depends on you.
- Squeeze lemon juice in each oyster. Once again depending on your taste bugs.
- Place it in the microwave for 1 minute on high.
- Garnish oysters with Coriander/Cilantro.
Nutrition Facts : Calories 42.4, Fat 1.2, SaturatedFat 0.3, Cholesterol 25, Sodium 53.4, Carbohydrate 3.5, Fiber 0.4, Protein 4.8
THAI RED CURRY
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Provided by Elena Silcock
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, take off the heat and add ½ small pack Thai basil.
- Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
Nutrition Facts : Calories 425 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
CEYLON CURRY OF OYSTERS
This recipe appeared in The Times in an article by Charlotte Hughes. In Hughes's original recipe, she called for three bay leaves; I used only one. And since chilies are now commonly available, I used a serrano rather than the sweet green pepper that Hughes suggested.
Provided by Amanda Hesser
Categories appetizer, main course
Time 15m
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.
- Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice -- the rice in the fish recipe that follows would go well -- or on hoppers (see the recipe at nytimes.com/magazine).
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 45 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1253 milligrams, Sugar 7 grams, TransFat 0 grams
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